///M5

Normally I'd do 106, but my brother is gay

Parents 51st Anniversary tonight. 2 bottles of Veuve, a 1989 Saint Emilion, a couple other less noteworthy reds, a 6lb Prime Tenderloin at 109F, some rosemary roasted red potatoes, an heirloom caprese with buffalo mozz, grilled asparagus, and a mixed green salad flew out of my kitchen. Followed by a couple Haralson Apple pies with Grand Marnier cream and espresso/cappuccino's. I am full & tired. Feeding 12 and having 4 kids run around wears you out.

Unless of course you call the BGE and the like a convection oven which in many realities it is

<-has never made ribs in the oven

fucking malaysia....painful to buy a plane ticket there, but DAMN is the food good.

Yikes. I have it all set up for a few basic functions. I had them all turned off at first. Then I decided to leave them on. The auto lens correction is already great 99% of the time. My computer time is next to nothing now. Even if I took 3000 shots I can get blast through it. :-( I figured it out. ....i always manually white balance every shot... I do too. Even if I batch process I still look at all my winners individually. Having some 10,000 photos for events a few times I'm getting so much faster. Multi screen loupe is my friend. Its acting like a little bitch though, maybe a new update changed some things.... multi screen loupe??

Yikes. I have it all set up for a few basic functions. I had them all turned off at first. Then I decided to leave them on. The auto lens correction is already great 99% of the time.My computer time is next to nothing now. Even if I took 3000 shots I can get blast through it. :-( I figured it out. ....i always manually white balance every shot...

I assume you were kidding anyways though

Ha. Two problems there. Smaller rims won't clear my brakes and I am 10000% buying dedicated snow tires. Best money you can spend on a car in snow country IMO.

Matt Curious if you know a shortcut for importing into lightroom. I normally apply profile correction for the lens I use while importing. On this trip I switched between the 11-16 and 17-55 A LOT. It would be a pain to try and just hand pick them. I figure there is a sort or some easy trick and thought since you pull in pics from more than one lens/camera more often than I you might know it. Any thoughts? If you don't know I'll look. I don't have LR on this pc and am too lazy to go down stairs atm...

It is actually this wheel, lol

I need snow tires. Contemplating these wheels. They completely do NOT match an Escalade, but for snows I do not want to deal with chrome flaking, keeping aluminum polished, and I have too much chrome for machined. Pretty much means gloss black (flat is lame IMO). These are really almost off road rims, but I think in gloss black they may be ok. This is my truck, photoshopped by someone who sucks at it (me) with the wheels in 24". I'd do 22's for snows so there'd be a little more rubber, but that would be harder to photoshop as I have no direct side shot of the truck pre-24s. Wheel alone: Other options are: CK375 Escalade Premium wheel in gloss, but the TBSS I have now in 22 There are others, but I am not paying the extra for them. Personally I like the TBSS & 44's I pictured above, then the 375, then the Escalade Premium wheel I think. At least right now.

That is probably because I didn't order a single "Western" protein the whole time I was there. I didn't have any beef, chicken or pork*. The asterisks is because in the pictures you will see pork liver, a veal cheek, a thalmus gland, and some other organs, but no actual "steaks" or the like.The closest is probably the grouse, but that was stuffed with goose liver.I understand the fact that those products may not sound appetizing, but that is only the confusion of the history of what you've eaten throughout your life. I grew up in Fargo ND and outside of a hot dish and ruined meat knew no better at one point as well. The day I expanded my culinary tastes was the single most important day in my life for increasing my happiness. I'd encourage you all to do the same. You have to get beyond thinking about what the food is and instead use your nose and mouth to taste it. Going to Asia helps this as well since you can't get anything translated anyways.My theory on food is rather simple. If there are any people anywhere on the globe that REALLY like some sort of food I want to try it no matter what it is.Honestly, the sense of smell is one thing that really limits what I try. If it does not smell appetising to me, I will not eat it. If sewer rat smelled good, I'd eat it. I could care less what it is, as long as it smells good I will try it.J everything smelled heavenly

He went for the culture.JIf by culture you mean food then yes, but of course they are usually one in the same.The food was one of the best parts of my deployments. We had a small 'village' on base with a ton of locally grown vegetables used in the food, and localy slaughtered meats. Some of the tastiest food available. Sucks that we were 'banned' from going there a few months before we left. Some high ranking fuck got sick, so we all got the shaft. There were signs posted as to the lack of 'safe verification' of the ingrediants, but it was a tasty way to risk your stomach.J I drink the water in Mexico. No pussy stomach here.

Interesting, no mileage listed means A LOT probably, but it looks rather clean.

It is more "fun" than the AMG was. Only because it is fucking nasty.

I love driving it. The GM chincy shit bugs the FUCK OUT OF ME though.

For $60k, it should look a LOT more like the WTCC car. Of course when in the day and age that the economy Ford sport ute comes in at $38k loaded, $60k isn't a surprise.

<-- addicted to fish sauce ....which I am sure you find stinks like bloody hell. I'll refrain from explaining how it is made, lol.

Paris is next/this week. I hadn't heard of it and had to Google and found that out. Japan is my second favorite food destination. Real close to Paris.

I think population density and educated tourists help the cultural aspects. Of course, they have art museums that are nearly as old as our country and have made all their conquests of the past open for all to see. That was a ton of fun too, but those pics will have to go in another thread if I ever get around to downloading, editing, and uploading. The food was easy as those are raw crap photos off my cell phone.

That is probably because I didn't order a single "Western" protein the whole time I was there. I didn't have any beef, chicken or pork*. The asterisks is because in the pictures you will see pork liver, a veal cheek, a thalmus gland, and some other organs, but no actual "steaks" or the like. The closest is probably the grouse, but that was stuffed with goose liver. I understand the fact that those products may not sound appetizing, but that is only the confusion of the history of what you've eaten throughout your life. I grew up in Fargo ND and outside of a hot dish and ruined meat knew no better at one point as well. The day I expanded my culinary tastes was the single most important day in my life for increasing my happiness. I'd encourage you all to do the same. You have to get beyond thinking about what the food is and instead use your nose and mouth to taste it. Going to Asia helps this as well since you can't get anything translated anyways. My theory on food is rather simple. If there are any people anywhere on the globe that REALLY like some sort of food I want to try it no matter what it is.

If anyone goes and needs recommendations I'd be glad to help. I have two foodie friends that live there, one being a food critic/writer, the other my wives bosses direct colleague; I have traveled there a ton, subscribe to Saveur and scour the internet regularly for food options. Also rather familiar with the sights, the backdoors and how to skip lines for all the museums etc. It's my favorite city in the world, but I love to eat so it fits.

One more trip and my kitchen will be complete.

I also bought a couple more pans