///M5

/\ like that, but not a crappy sound bar

Glass top? Still need a direction for what sort of sauce you are a fan of.... Mine is something similar. I'll let you choose a sauce for me, maybe some of your favorite? Sorry, didn't realize glass top for the pan. LOL. Pretty much I never use lids. I'll tell you how I choose. Get home, pull protein out of fridge, prep sides, put protein in pan, look for flavorful liquids in fridge. Cook protein, remove from pan, deglaze with said liquid, add seasoning, reduce, add thickener (usually butter or cream), pour over protein. Water works, but brings no flavor therefore things like: stock (any animal is fine as long as the smell matches okay to you), red wine, white wine, beer, any combination of the above. Do be wary on beers though, they are hard to choose appropriately. And considering I mostly drink red wine we've had some funny colored sauces before.

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