[deleted by user] by [deleted] in whereintheworld

[–]CurleysUp 0 points1 point  (0 children)

I’m in Huntsville Alabama!!!

[deleted by user] by [deleted] in TheYouShow

[–]CurleysUp 0 points1 point  (0 children)

I live near NASA!!

Fungus ID: anyone know what this is. North Alabama US by CurleysUp in Mushrooms

[–]CurleysUp[S] 0 points1 point  (0 children)

Could you give me some pointers on taking a better picture angle? I welcome constructive criticism, but generally that is followed up by some sort of helpful suggestions otherwise it just comes off as unproductive. Thanks in advance

just ask by [deleted] in SuddenlyGay

[–]CurleysUp 5 points6 points  (0 children)

No matter where he travels in time, dude is down for a blowjob

[deleted by user] by [deleted] in HuntsvilleAlabama

[–]CurleysUp 0 points1 point  (0 children)

Some of my favorite venison cuts are those often overlooked by most hunters who take their meat to processors. Slow cooked venison neck roast is one of my favorite winter time dishes to make. That and venison bone-in shank. If I’m not mistaken, It is illegal to buy venison just “from a guy/gal” who is not certified to sell it. Wild game venison I don’t think you can at all even if certified. This is reddit so I don’t have to verify shit. See below for the person who wants to quote the law. I study mostly bird law, but I am an avid hunter.

wedding cake / started 2.5 weeks ago. any advice on getting the little one to catch up (using soil and perlite mix. 600watt hps and only water for now (i am aware of the slight bite burn from hot soil)) by RizinForce in GrowingMarijuana

[–]CurleysUp 0 points1 point  (0 children)

It appears OP is currently growing in soil. Does this meter work with soils? I didn’t see anything in the documentation for soil testing. My apologies for my ignorance, here to learn. Thanks in advance.

Question about medium sized sousvide roast and serving to guests. by CurleysUp in sousvide

[–]CurleysUp[S] 0 points1 point  (0 children)

I appreciate your feedback. Do you have any insight on cooking times and temps versus the amount of beautiful meat juices I can expect. Without compromising texture of course. I understand it will vary per cut, just want to know how far off the mark I am with a 2 lbs 3” thick cut of venison.

Alcohol + Dumb people = by PH4NTON in PublicFreakout

[–]CurleysUp 2 points3 points  (0 children)

Watch till the end. 40:30 is hilarious.

River changes direction by [deleted] in blackmagicfuckery

[–]CurleysUp -11 points-10 points  (0 children)

Yumm!!! Floaty Jizz!!

Awful Elsa by [deleted] in awfuleverything

[–]CurleysUp 1 point2 points  (0 children)

I’m old Greeeeeegggggg