///M5

Agreed, and functionally you have less room on a Cal King since it is narrower. Beds and boats, beam is where it is at. (assuming it is long enough)

Glass top? Still need a direction for what sort of sauce you are a fan of....

Implying that when you use WD-40 you'll need bandaids?

HBD!!

Ouch, you just listed needing $10-15k of furniture J.

Space is limited. I have a reg cab truck subs would go behind seats. That doesn't mean a ported pair of 8's will be small... My single ported 8 required externally a bigger enclosure than my 12. Goals, space, budget, etc... would help a lot.

Regularly ends up in choking

I only allow women to put my skittles in their mouth

Ie, pan roast

Electric (Hot plate) is fine with cast. The pan holds the heat which basicaly defeats the purpose of gas (lpg) anyways

Why do you think that is a t-line?

That is one thing I would like to know how to do that I don't and that is boning a thigh. Mind you I'd keep the skin on it for sure, but the bone could just be roasted off and turned into stock.

Actually nearly any cut of pork is more lean. Loin, Tenderloin, Chop's all fit that category. If you are referring to boneless skinless then you HAVE to do it on the stove top as the oven will be nearly useless for you. It is extremely hard to brown boned/skinned chicken without any fat and in fact without some serious time behind the stove your best bet is with butter, but then I fail to see the reason why you wouldn't just use the fat that came on the animal itself as rendered it will taste way better.

Wow, synchronous spatchcocking in the hop

Not tricks, skills. What would you suggest for me to cook this weekend. I have an oven, no fancy grills and stuff. Some meat maybe, pizza, or something that involves potato and other vegetables? Easy, not very expensive($ ingredients). Any advice on chicken breasts in an oven? That's what I feel about eating. What do you like? Do you have at least a cast iron pan (BY FAR the best cheap option ). If you don't, go spend $15. I like meat and vegetables all in some nice sauce. Cast iron pan - checked. Then I would encourage you to pan cook or pan bake the chicken. Once done, deglaze said pan and then add a thickener of sorts. Do you have a favorite style of pan sauce? If so, I'll help you throuhg it. What's wrong with just doing it in the oven. The stake we do here is done in an oven, but it's common to use pork. I just replace it with chicken cause I don't like the fat. Why is the thickener added? No fav style of pan sauce. By oven I assume you mean baking. Then the problem is no browning and therefore no fond. No browning = no flavor. No fond = no sauce. If you meant broiler, well then that is basically an upside down grill in which case I'd use the grill unless you don't have one. Chicken isn't an easy thing under a broiler either and due to the need for a broiler pan will leave you with no real sauce either. An exception of course would be if you cook a spatchcock, but that is way more work than pan roasting and really the results aren't any better and it is harder to control and understand the reactions that are happening.

It's probably only 10-20% wine. I usually use home made chicken stock. i buy the fryers then save the bones and make a few gallons of stock. It's not quite the color of urine then... but if I ever use purchased stock it's nice and pee colored. Morels are one of my favorite. Maybe I'll try to get her to eat some on the sly like. Good idea!! I usually use home made as well, but sometimes its from layers and not fryers and the colors are definitely more like pee. That and I ULTRA reduce my stock as it takes less room in my freezer and of course is easy to rehydrate.

Stock looks better on that car, IMO

I prefer to get my wood polished, not cut. Then the key is to design a box that has only a few different cuts. That way by default even if they are off it will still be square

A B C Always Be Closing

Not tricks, skills. What would you suggest for me to cook this weekend. I have an oven, no fancy grills and stuff. Some meat maybe, pizza, or something that involves potato and other vegetables? Easy, not very expensive($ ingredients). Any advice on chicken breasts in an oven? That's what I feel about eating. For young men I recommend dishes that aid in the release of underpants of ladies. Great one to learn is risotto. It's helped to wiggle free a few pair for me. What is your way of making risotto, Matt? Get a short grain rice. Arborio is probably the most common. Add oil to a pan and heat. Saute finely diced or minced onion/schallot and what ever spices the recipie your going with tells you to. After thoroughly cooking the onion remove onion and add rice to the oil. Saute oil on medium to low heat untill rice gets transluescent and stir. ABS A always B be S Stirring Always Be Stirring Now comes the important part, all the liquid you add must be warm/hot. Usually you add some white wine and then chicken stock. Eitherway make absolutely sure that the liquid is hot. If not the rice will not get the creamy texture. That is really the point of making risoto. If you use room temp or cold liquid the starch on the rice will not properly mix with the liquid, it gets shocked and turns into gross garbage. Mushroom risoto is perhaps my favorite, however my wife does not like mushrooms so much so usually I go with a white wine, chicken broth and Parm. Reg. approach. EEK!!! Btw, Morels are still available right now. She HAS to like those and they make a stellar risotto. I am curious as to your wine to stock ratio. Easy to make pee colored risotto if you only use stock, lol.

Not tricks, skills. What would you suggest for me to cook this weekend. I have an oven, no fancy grills and stuff. Some meat maybe, pizza, or something that involves potato and other vegetables? Easy, not very expensive($ ingredients). Any advice on chicken breasts in an oven? That's what I feel about eating. What do you like? Do you have at least a cast iron pan (BY FAR the best cheap option ). If you don't, go spend $15. I like meat and vegetables all in some nice sauce. Cast iron pan - checked. Then I would encourage you to pan cook or pan bake the chicken. Once done, deglaze said pan and then add a thickener of sorts. Do you have a favorite style of pan sauce? If so, I'll help you throuhg it.

Fuck the bar, just give me the stripper

Yes. You can blame the parents not the school systems or the teachers. If they push their kids the right direction it is by far the biggest lever in improving overall education.

I thought they had mentioned it could be something viral. I'm positive I have nerve issues/damage, and that's not helping the psoriasis that I think is getting into my joints. Hot tub help at all? Lifting weights helps me a lot as it's low stress on the joints, swimming works too. I don't trust that doctor and if its really viral it should be going away. I am going to try to eat, drink and exercise it out. Take it or leave it but if you are going to exercise it out be carefull of lots and lots of pedaling/running. Pedaling is better, but they both cause wear on the joints and just make life worse. Does the belly of your mescles hurt or just the tendons next to joints? Sometimes bursitis can be felt in the muscles. Hep, parvo can last many years and cause joint pain. Not that you do/would have had those but viral issues can last years even after the virus is gone/dormant. Joints usually first, muscles follow.