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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...

No, I think it's just because I can't get a wok hot enough. I'll have to find the recipe I followed and I think it was something Kenji Lopez head posted on serious eats way way back in the day. That's where I had heard about the dish and then when I found it on a menu I finally got a chance...

Why? Reason I ask is I know people that say it smells like sweaty Mexicans. Does that kind of describe why you don't like it? It's definitely a different flavor for spice, but one of the best meals I ever had in my life was at a Chinese restaurant in Charleston South Carolina. Apparently...

Yeah I think pelican has pedal drive versions of it, and a lot of other newer companies. I still don't have a pedal drive on either of my boats, but I think NuCanoe has a retro fit pedal system that I can slap on my frontier 12, but I think they're charging like a grand. Cheaper for me just to...

Don't hesitate to use canned beans. Makes a hell of a lot easier for just doing a week night meal and adding a side dish. We just use the recipe is an inspiration. We always add different aromatics or herbs, and whatever types of cans of beans available. I've done a southwestern version with...

Man hell of a fish. I'm curious what kayak are you using looks, like maybe a pedal drive Hobie of some sort? Anyways that fish probably equals more than the weight of the fish I've caught in this past spring, things have been pretty slow but right on. Did you keep it or did you pitch it back?

For Easter, pulled a couple of hams out of the freezer that needed to be used up, and rubbed them down with a lot of fennel, Rosemary, another porchetta type aromatics, bit of brown sugar and let them sit for a couple of days. I'm not a super huge fan of ham, but this was more of an experiment...

Pics mother fucker! Sounds good though, enjoy.

Yeah, only ever used smoked sausage or maybe taso before. I think mom used to use smoked ham hock in red beans and rice or white beans and rice. Was really happy with the results in the gumbo, and glad it'll be part of our repertoire from now on.

Normally make gumbo couple times a year, and we had some colder weather coming in, so figured might as well. The wife had bought some smoked pork neck that was on sale at HEB it's kind of a mystery ingredient type deal we've been trying just to change things up with dishes. Went ahead and...

Man I know I really want to smoke a brisket soon just to see what I can do. I haven't done a whole packer in a long time, but now want to see what the best method might be with the equipment I have. We had to figure out some weird method to do a barbecue cook-off across the forum or something...

What do you think it was lacking? I just know it's supposed to be the bee's knees when it comes to cooking brisket nowadays if you believe all the dumb shit on the internet. Just curious what could have been better specifically or maybe what to avoid trying to do if you're going to invest the...

We're you just not that impressed with the results?

The Goldie's guy has been on the Meat Church channel in the past. Think that's where I first heard of them. Let us know how it turns out. I'm trying to figure out what I'm going to cook next weekend for Easter now that I'm back home.

@Mahes I think you've gotten plenty of good advice already. I worked at Taco Bell all through high School, and you really get proficient at wrapping burritos. Follow @pharmakos instructions. The more pliable the tortilla the easier it is to wrap. We used to keep tortillas in the warming...

Maybe I did pay less for. I know academies consistent with their pricing other than when they decide to run sales on things and liquidate inventory. If I'm ever traveling around for work I'll typically stop in during lunch or something if I find one, and you can find shoes fishing gear...