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I've run commercial jobs in the past for pool facilities and I have kind of a macro view. I know enough about the various steps no different than building a house, upfit, strip center, etc, but by no means do I know the finer points of installation. If you have any of the nuances, I'd be...

Foie gras would probably work.

I guess you're right. Any time I've ever had it which isn't a lot, it wasn't authentic. Looks like it's usually pork liver pate. Never been a huge fan of pate. Gotta love the French.

So why on Earth would you make chicken liver pate and use that instead of mayo? I don't think it's supposed to be very hard, but if I was going to make it it's about sourcing the best and freshest chicken livers possible and not just something from the grocery store in a tub. Have you eaten...

Since it's doing the goofy YouTube thing, here's a SS for reference:

Hah, they'll either work or it'll be 10 bucks wasted. I guess she got them half off or whatever. I don't know if I necessarily going to detect much of a difference in flavor with throwing a lot of smoke on it, and I almost wonder if grilling quick and fast with charcoal, and just seasoning the...

They smell great though. You're not supposed to use a whole bunch of them and just I guess toss them on along with the regular charcoal.

Y Yeah, it finally got going on and maintaining anywhere from 275 to 300 based upon how much wood I'm throwing on. I don't think I'll need to add anything more than what I'm currently got, but it's looking pretty good. Just need to get my ass inside and start making all the accoutrements...

I like big butts, and I cannot lie...you other brothers can't deny... Pulled it out of the freezer the other day and I thought we were going to get rain all weekend but it looks like the sun's finally coming out. Think I got it early enough on so we're not eating at midnight. @Lanx I'm...

Man that's pretty nuts. I'll have to check it out.

Saw Master and Commander in the theater, and it was amazing. Probably watch it once a year. Think I saw 3:10 to Yuma in the theater as well and enjoyed it too.

In and outs overrated. Freddy's is my jam, but I'll have to check it out next time I see one. Thanks.

Been meaning to try that place. Saw one over by San Marcos or somewhere along 35. Is it better than Freddy's?

Looks that way.

I've got three or four of their styrofoam coolers floating around in the garage to use for whatever the hell. I don't mind throwing fish or something in them and if it gets too cruddy I can just pitch it. I've got one right now with wild bird seed for when I go out to the park and fish and...

We just have an El cheapo from home goods that I think my wife had gotten at some point. It works perfectly fine, like @BrutulTM said, just have to be careful using it. You can have the fanciest one on earth and every professional chef still says be careful when using a mandolin. Just find...

Man no clue this finally came out. First one was a lot of fun with friends. Don't think I ever finished the DLC for that one. Maybe I'll go back and play the first one through and then wait for this one to go on sale. It's been Lord knows how long since we played the original.

No, just no. It's all subpar meat, portions are small and it's overpriced. I've been gifted Omaha steak packages at Christmas time from various people and it's not anything I'd pay for. You're better off going and finding a local butcher and spending some decent money to get a much better...

Looks like that guy's channel got nuked or something. It only shows me a weird smattering of episodes across the seasons, and there's definitely not the peacekeeper wars. I guess he probably got hit with copyright strikes or something. Was afraid that might end up happening. Edit: sucks...

Looks good. If you're doing tacos with leftovers, make some type of crema or whatever to drizzle on. We do something with Avocado Sour cream Mayo Pickled jalapenos Cilantro Lime zest and juice Season to taste Just throw all that stuff in a blender, and you're good to go. You can swap out...

I remember seeing that video as a young lad on MTV back when they used to play music. Used to watch Headbangers ball every Saturday. Those were the days.

Right on. I think that sums up everything I was looking for. I remember watching hereditary in the movie theater walked out and it took me a while to digest, and I talked about it with people but didn't rewatch the movie until maybe earlier this year. I enjoyed it just as much on the second...

I'm definitely going to watch it because I love all of his other films, was just more curious what the overall consent is about it.

I'm part way through S3 right now. Just been watching an episode or two here and there, and occasionally a few more. Really was such a great show. Glad he did the peacekeeper wars, too.

Man I don't want to click on your spoiler deal. How was your overall opinion of the movie though? Got to give us a spoilers free review.

Such a great song.

About as generic as the one that came out in the earlier 2000s.

I've got one of the original or maybe second gen anovas. I was sous viding stuff pretty regularly but I haven't broken that damn thing out of my pantry and eons. At the last time I did anything with it was sous viding a couple of tri-tips for my annual get together with my buddies from college...

Right on! That's similar to one of the things I do if I'm making pork loin. I'll either do a small section of a loin or cut it into super thick chops, bread and panko and sear, and set aside. Then make a gravy out of the rendered fat, and I'll cheat by getting a good can of cream of mushroom...

Yeah if I do The tenderloins it's typically just grilled, and then sliced on the bias. I've screwed them up enough times, but when you got to dialed in they're nice and tender. HEB has been selling a ribeye roast of pork, or at least that's what they're calling them. I can typically get one...

You can do that with a pork butt but don't even try to do with the tenderloin it'll just be disgusting. You need a hell of a lot more fat and connective tissue to break down, and you're not going to find that on a pork loin.

I typically just roast on the grill. I just watch my temps and when I'm hitting about 140 I'll go ahead and pull it off, and carry over will get it past edible temperatures. The other thing you can do is just cut it in the pork chops and then fry those up, or pound them out and make schnitzel...

I've been clearing stuff out and looking to restock. Yeah HEB had baby backs on sale through Easter and I bought two racks for maybe $6 $7 a rack. They also had pork butts for 87 cents a pound if I'm remembering correctly and I bought a couple of those. I think I even posted that deal. I ran...

May have to renew my membership. We just never shop there enough to warrant keeping it active. I know they've got some pretty good deals on other things like cheeses and sometimes fish, and their meat if I'm not mistaken is all either choice or prime. Think the a last set of tires for my...

Fuck yeah, guess I'll see them in Houston.

@TheBeagle popped out to my local pond yesterday and surprisingly caught another catfish on the fly. Think I'm up to 5 now, and they're always a fun surprise. Had kind of a ned rig style fly I tied bumping bottom. Not near as big as the one you caught, but was still fun. The Mexicans...