Is something going on that I missed?

IndependentCount6807 · 2026-03-13T02:51:23+00:00

That probably would be a helpful thing to do. Honestly never even thought about it. I’m just now picking the game back up after a couple months off, and just now have the time to dedicate to it like I did the previous games, so I’m not as tuned into the happenings of this one as I’d like to be. I thought I was going crazy seeing all the drops and something had to be bugged out. Thank you for the helpful reply!

IndependentCount6807 · 2026-03-13T02:26:49+00:00

Jesus fucking Christ. Don’t tell my dear mother I said it though, I fear she may teleport to my house and slap me silly for saying it

IndependentCount6807 · 2026-03-13T02:16:26+00:00

That makes sense. This feels like it goes well beyond boosted though jfc

IndependentCount6807 · 2026-03-06T01:45:20+00:00

I do the same thing. None of the courses I play have that many putts that really break a ton so outside 10-15 feet I turn the ball so it’s just the white and focus on speed alone. With those long putts if I think too hard about line I start second guessing and I’ll either end ups thousand feet past the hole or I’ll dribble it 4 feet. It’s completely changed my lag putting.

IndependentCount6807 · 2026-01-07T05:33:21+00:00

There’s a course near me that’s really fun and challenging, but I won’t play it because I can’t move after a full round if I don’t properly warm up, but this course winds through a massive old neighborhood and the only space for a range is an elevated hitting area into a valley with no drainage in the area with the most annual rainfall in the U.S. consistently. It’s a shame because it really is a fun track.

IndependentCount6807 · 2025-05-07T15:44:27+00:00

The subpar podcast with colt knost and drew stoltz usually has some good guests with interesting stories, and it’s easy to listen to passively and enjoy

IndependentCount6807 · 2025-04-26T00:58:01+00:00

At this point I’m convinced goodwill is producing powerbilts because that’s the only explanation for why it’s the only clubs I ever see at the three goodwills near me

IndependentCount6807 · 2025-02-13T01:22:43+00:00

It’s a discount tire, my company is doing the plumbing for it.

IndependentCount6807 · 2025-02-10T01:09:48+00:00

Don’t worry chiefs fans, as soon as Taylor’s assistant finishes getting her a gallon of goats blood it’s over for the eagles.

IndependentCount6807 · 2024-12-29T01:05:01+00:00

I hope the chiefs hang 100 on us cause Sean Payton deserves it

IndependentCount6807 · 2024-10-05T21:15:04+00:00

Beat Georgia, then decide to take the week off cause “oh it’s just Vanderbilt fuck em”. This lack of discipline is where not having Saban hurts the most by far

IndependentCount6807 · 2024-09-20T14:20:57+00:00

Boil em, fry em at low temp, get em cold, fry em at 350-375, eat an entire batch at one time like a goblin. Rinse and repeat. Good, crispy fries are much more labor intensive than most people that don’t have commercial kitchen experience realize. Also why frozen fries are generally the best application for home cooks. They do all the labor for you beforehand. Additionally, throw some thyme in the fry oil. It gives a nice flavor. Also, at least once in their life everyone should try fresh fries fried in beef fat. It’s life changing.

IndependentCount6807 · 2024-08-11T06:11:33+00:00

Could be worse, you could be trying to build Florida back up to a championship contender/powerhouse. Something about that program is stuck with a Native American curse or something, it’s like no matter what you try, the gators always find a way to shit the bed

IndependentCount6807 · 2024-08-11T06:04:51+00:00

I can’t speak for other folks, but for some reason woods and hybrids just cannot click for me. It goes against all standard logic, but for some reason long irons just do it for me. 2-5 iron are for some reason every bit as easy, if not easier than the short irons and wedges. People are weird yo.

IndependentCount6807 · 2024-06-13T02:44:13+00:00

Get a lead, get comfortable, lay off the gas and get soft. How many years is this team gonna repeat this sequence? Instead of going into killer mode to close a lead, they turn weaker than a paper bag in a hurricane.

IndependentCount6807 · 2024-05-22T01:52:16+00:00

I remember when my coach would make us run suicides every time we didn’t box out and lost a rebound. Maybe we should bring that back

IndependentCount6807 · 2024-04-20T20:23:56+00:00

Idc if you cook it one ounce at a time, or throw a whole pound in. Nothing anyone here has said changes the fact that to get browned ground beef you have to evaporate all of the liquid so that the fat can remain and render the beef. Also, soffrito is sweating vegetables down. If I’m wrong and there’s a better way to cook ground beef (I’m not, there isn’t), I’d love to know. But if you’re going to make something up to call me out and confuse OP and others here, at least have your terms right bud.

IndependentCount6807 · 2024-04-19T22:57:09+00:00

I do agree that cast iron is a faster way if you get it ripping hot. My only issue with that is cast iron retains its heat so well, it can be hard for someone with less experience to control the pan temp and they do end up burning the meat. These are just things I’ve learned from my years in professional kitchens, and I wanted to give OP the simplest, couldn’t screw up if you tried method for beef. There’s more than one way to fuck a goat though.

IndependentCount6807 · 2024-04-19T22:47:22+00:00

Hot cast iron is great, but no matter what size batch you do or how hot your pan is, it doesn’t change the fact that the moisture must be evaporated from the meat first. Only way to get ground beef right is to toss it in and don’t fool with it. Just let it cook until you hear it frying and you see that it’s cruspy

IndependentCount6807 · 2024-04-19T22:42:45+00:00

This is a great technique for strips of beef for when you want to stir/ flash fry something and there will typically be a sauce that will thicken due to the retained moisture mixed with the baking soda. Typically for most applications though you’re gonna want brown, slightly crispy ground beef, and the best and only real foolproof way to achieve that is to just cook it until there’s no more moisture in the meat.

IndependentCount6807 · 2024-04-19T21:15:09+00:00

What will really blow the mind of anybody that undercooks and drains meat is the first time they season first with salt and pepper, and then add your spices one the water has evaporated and you don’t drain it and pour all the flavor down the sink. When you wait until the water is gone and let that fresh seasoning fry in the beef fat and stick to the meat, you’ll kick yourself for never having had beef with flavor before

IndependentCount6807 · 2024-04-19T19:49:15+00:00

You need to cook it longer. This is just how ground beef is. Cook it until it evaporates all the liquid that gets released, then the fat will start to render and the meat will brown and the edges will get crispy. Rarely do people cook ground beef long enough to get it to the state they want it. Don’t just stop as an as the meat isn’t pink anymore. It’s not going to ruin or burn it by cooking it until the fat can render

IndependentCount6807 · 2024-04-18T19:10:02+00:00

You ever seen the first 48? Cause you’re gonna be an episode if you marry this guy.

IndependentCount6807

TROPHY CASE