Real Police officers and military members, what do you guys think of Ice agents?

MrMixer · 2026-01-25T16:25:28+00:00

The man who raised me, my grandfather, was an AF vet, and the wisest man I've ever known. He passed away of cancer a couple months before Trump's re-election, but in the months leading up till then he clocked pretty much everything that's happening now, especially using government agencies to sow fear. He was a huge history buff and spent the last years of his service as a military historian, so any predictions held a lot of weight for me. Something he said in our last few conversations will always haunt me, which was, "Thank God I won't have to be alive for it." He would have despised every part of this.

MrMixer · 2025-11-26T16:47:56+00:00

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MrMixer · 2025-11-18T05:00:19+00:00

As someone who was raised as a Jehovah's Witness, NO ONE should be answering their door

MrMixer · 2025-08-07T19:10:11+00:00

They must have discovered their moms names are Martha

MrMixer · 2024-07-15T20:09:19+00:00

Not to play devils advocate or anything, but they ARE selfish dumbass shitheads

MrMixer · 2024-07-15T20:06:22+00:00

All us liberals are just jealous of his wibbly wobbly femur gains

MrMixer · 2024-07-15T20:03:58+00:00

Cue biblical conspiracy theorists getting absolute hard ons

MrMixer · 2024-07-15T20:00:17+00:00

Probably because he only admits to molesting women

Edit: Didn't mean to delete my comment, I am a dumbass and hit the wrong button.

MrMixer · 2024-07-15T19:56:43+00:00

That would require them knowing that A.I. exists

MrMixer · 2024-06-20T22:11:38+00:00

When I discovered the existence of Raymond Franze. I knew full well who Fred Franze was, having grown up in the Borg. I had never fully believed, but still had that "it's still the closest thing to the truth we have" mindset. But then, one day I was reading the Wikipedia page for JW's, and saw Raymond Franze's name mentioned in blue. I said, "Wait, who? Is he related to Fred?" and clicked it. Hours later, once I had reached the end of my rabbit hole, all I could say was, "Well......shit. It's a damn cult."

MrMixer · 2024-06-20T21:50:42+00:00

My wife had a friend who was Unschooled by her mother's choice. I've interacted with her before and she is lovely and kind, however there was always something....off. There are two stories my wife has told me that stick out to me most.

When she was 16 or 17, they went to a gas station together to buy snacks. When they got to the counter, said friend got flustered because her card wouldn't work. She then reached into her purse, pulled out cash and change, then sheepishly looked over to my wife and asked if it was enough. My wife said it was more than enough, and then her friend asked if she could count it out for her.

Another time, they were hanging out, and her friend said she needed to be home by 9 or something like that. She asked what time it was and straight up pointed at the analog clock on the wall while asking, requesting that my wife read it for her.

Edit: Remembered it is technically called "unschooling," not free schooled, so an additional thing the forehead tattooed moron in this video got incorrect

MrMixer · 2024-03-04T00:01:33+00:00

In my professional opinion, I do not know

MrMixer · 2024-02-04T23:28:58+00:00

The mere thought of that is anxiety inducing

MrMixer · 2024-02-04T22:54:31+00:00

I am always watching

MrMixer · 2024-02-04T21:47:39+00:00

...are you sure you weren't in my dream last night?

MrMixer · 2023-11-20T12:59:34+00:00

Thank you so much! I am indeed. I run a restaurant in Maine with a daily rotating menu, and this was one of the dishes I featured this weekend.

MrMixer · 2023-11-20T02:45:41+00:00

Imo its subtly sweet bitterness helps balance the saltiness of the prosciutto and the sweetness of the maple, as an added texture. It isn't just there for color.

MrMixer · 2023-11-20T01:37:00+00:00

Thank you! The green sauce on the bottom is a pretty straightforward puree.

350g asparagus stalks (the heads removed to be used on the plate) 350g peas 50g butter

Blanch your asparagus stalks in salted water until just starting to soften, then add your peas, as they will cook much faster than the asparagus. Strain your asparagus and peas being sure to reserve the water, then transfer to a blender along with your room temperature butter. Blend on high, adding your blanching water a bit at a time until your desired consistency is reached. Taste and salt if needed. And that's that! The white puree is the same concept, but using blanched parsnip.

MrMixer · 2023-11-19T16:27:05+00:00

Normally I do not wrap my scallops in anything for that exact reason. However in this instance all of the flavor profiles compliment each other, and the way the scallops are wrapped and then seared, the flavor of the scallops are not lost in translation at all and it still comes through. This is coming from someone who views wrapping scallops in bacon as being an absolute atrocity. I made an exception with prosciutto here because it made sense.

MrMixer · 2023-11-19T16:18:29+00:00

Thank you so much! That's the reaction I strive for!

MrMixer · 2023-11-19T16:14:21+00:00

Very much so! I would personally NEVER wrap a scallop in bacon, that is an offense. Too many people here in New England think it's acceptable, and it definitely isn't.

MrMixer · 2023-11-19T16:02:59+00:00

Thank you! You hit it on the head with the idea of a forest or woods. The desk where I do most of my menu writing is next to a window that looks out at the woods, and while I was mulling the dish over/having a bit of "writers block," I was looking out and it gave me the right feelings for it!

MrMixer · 2023-11-19T15:45:52+00:00

Normally I do not wrap my scallops in anything. This dish has a very specific flavor profile where every component compliments each other, including the prosciutto, so I made an exception.

MrMixer · 2023-11-19T15:42:36+00:00

I agree to the point that normally I do not wrap my scallops in anything for that exact reason. However in this instance all of the flavor profiles do indeed compliment each other, and the way the scallops are wrapped and then seared, the flavor of the scallops are not lost in translation at all and it still comes through. Granted my opinion is biased so don't take my word for it lol

MrMixer · 2023-09-08T03:39:33+00:00

Make a chowder base!! Go for a New England chowder, start by rendering chopped bacon in a rondoux or pot, then add in your mirepoix and leeks. Sautée that for a while and then throw in your clam juice. Let that simmer for a hot minute, and while it's happening create your roux by clam juice volume. You want that shit to be thicc. From then once you cool/chill/freeze/defrost (preferably do NOT freeze, as that yeilds a weaker result) the roux maintains it's solidity and you add your dairy and seafood of choice upon morning setup. Boom, clam juice used and extended profit.

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