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- Sep 12, 2014
It says the post was removed so here’s the direct link to his IG.
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Many peoples are afraid of raw fish like sushi so I kinda get it. Different strokes for different folks tho.A lot of people don't know better or are afraid of "undercooked" meat
I can go rare to a dark medium well depending on cut, quality, etc but when you cook all the color out of a steak is when you lose me
On the spectrum.A lot of chefs are emo weirdos. I remember when i worked at a high end restaurant, those chefs were big time weirdos. Would get in their feelings and mad about the smallest ****.
When I hear ppl talk about well done its kinda clear they don't know how to cook it well done properly.One of the best steaks I've ever had was a well done stake at Mastros. Juicy and still tender. I order mines medium though.
It is somewhere in the worldI always fly so early that it's never the hour for an airport beer.
It is somewhere in the world
That actually looks dry in comparison but they never disappointgrandma looks delicious
them corner slices maaan
I need to try also. My husband raves about themOk, if you vouch for them I will try them out. Ben hearing about them for a while now. The one time I went, they ran out of food and were closing for the night.
Just ordered a t-bone instead of a ribeye (bone-in).Is there anyone who feels ribeye isn’t the goat steak? Because I certainly do, and I can’t see any reason why anyone would feel otherwise.
Enjoy. I certainly wouldn’t mind eating a steak right now.Just ordered a t-bone instead of a ribeye (bone-in).
Just ordered a t-bone instead of a ribeye (bone-in).
Half and half is a respectable move.Think I might try some #superiors tomorrow. Worth getting some plain? Was gonna get half spicy and then half either soy garlic or honey garlic