Someone link me a moderately complex trick I can learn tonight
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This is one of my favorites right now
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After a day of eating far too much food and drinking too much alcohol I intend to do the same again today and why not eh? No work for a while AND it is also my birthday. I hope you all got me loads of presents.
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Happy birthday man! Enjoy the holidays!
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Happy birthday Stephen!
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Iām getting ready to go hunting with my granddad from tomorrow through Saturday
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Whatācha hunting?
Going to be taking a yo with you? 
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deer and yes gonna be taking my buttery butter and my grasshopper gtx and maybe a PLSTC
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Iām hobbling around the house and playing computer games as I recuperate from surgery. Throwing is too painful unfortunately.
(Had a large lipoma removed from my ribs. General anesthesia is a wonder of modern medicine!)
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hope ya have a speedy recovery!
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Teaching my wifeās cousins how to yoyo 
Noob teaching noobs~~ 
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Now you just need to talk your wife into yo-yoing!
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After five weeks, Iāve finished gnawing on the Jamon Iberico leg. Sawed it up and popped it into the Instapot to make bone broth. The house smells good.
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That looks like itās going to be as nutritious as it is delicious!
I ground my own beef and baked some potatoes last night. This evening I will be making Krabby Patties (MSG-seasoned burgers), and slicing up those baked potatoes for French Fries. It will be the most preparation and work Iāve ever put into burgers and fries. Pray for me.
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Nice! Ironically, I just purchased the meat grinder attachment for my Kitchenaid. Iām planning on stuffing sausages once the casings come in. Good luck with the burgers!
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Suggestion; Grind the beef with some white miso.
Storytime. So there is a bar in Cambridge Massachusetts call Cragie on Main. It is an attachment to the restaurant Cragie on Main. Their burgers are good. So good in fact, that back in the day, people would not go to the restaurant but to the bar because of that burger. So to not lose money on the restaurant, they will only make 16 burgers any given night. Iāve had one. Iām a lover of burgers, and that one burger made me forget what any other burger tasted like. I seriously could not remember what any other burger tasted like. Their burgers have depth of flavor. They put white miso in the burgers. Iām going to guess about a tbsp per pound of beef.
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Nice! I am making a simple facsimile of the first burger in this video. What youāre describing sounds like the gourmet version, which I also plan on trying in the future when I have even MORE time.
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That does look pretty delicious.
Another suggestion; grate up some dubliner cheese and mold the patty around āenough cheese that a burger should haveā. So when you bite into the burger, you get the dubliner cheese melty goodness with the beefy goodness.
PS: Iām a foodie of a very high degree.
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I have had exclusively poor experiences putting cheese into my burgers. Iāve tried all different rations of cheese to meat and always felt like it was either too little or too much, but a slice on top always seemed right. /shrug. I have a deep love for beef. Usually will eat one of the patties prior to making up the burgers for myself and the fam. Then reserve one for breakfast the next morning. My heart hates me Iām sure.
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Beef is simply amazing. One of the best ābeef experiencesā Iāve ever had didnāt involve beef at all, but mink whale (was in Iceland where they still hunt these whales, but do it exceedingly sustainability).
So a mink whale steak. It has the texture of what I can only describe as a well done filet mignon. Not tough, not chewy, but smooth and even. The taste? Like beef butā¦ If the taste of beef is a strong grip, mink whale is a light caress.
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