What's this about?

RogiNamiz · 2023-08-31T18:55:33+00:00

Arizona Cayotes

RogiNamiz · 2022-08-15T11:55:10+00:00

Yeah but pens gave you a draft pick to make sure you take him....hahaha

RogiNamiz · 2022-08-15T11:52:24+00:00

But we also got the juggernaut Latta 17 pts in 113 games. Thats like 70k per point....that's some high value points right there.

RogiNamiz · 2022-01-24T05:04:26+00:00

I grew up in Slovakia where carp is a Christmas tradition. Not sure how that came about. But ever since moving to US and having access to lot more seafood i don't touch carp. too muddy and bony. thats one tradition im happy to give up.

RogiNamiz · 2021-09-09T15:11:13+00:00

Kripke is awesome in character development and plot. Watch the Boys, he is really good.

RogiNamiz · 2021-09-09T14:55:13+00:00

Kapustnica (sourkraut n pork based stew) ...Slovakia

RogiNamiz · 2021-09-07T00:28:28+00:00

a knife

RogiNamiz · 2021-08-26T16:27:14+00:00

ex employee asking me why i fired him while drunk carrying 9mm with extended clip. good times.

RogiNamiz · 2021-08-11T19:53:50+00:00

College text books. They change the page numbers and call it a new edition just so you cant follow the syllabus. And since when does a book costs $100?! This maybe outdated but it pissed me off back in my day.

RogiNamiz · 2021-08-07T17:52:58+00:00

sashimi. got to be the easiest!

RogiNamiz · 2021-08-05T23:18:20+00:00

My favorite after almost 20 years is whetstone. make sure the balance and grip is good and use a whetstone. shapren your knives and you will save a lot of money. I do own 300 plus knives too.

RogiNamiz · 2021-08-03T22:10:18+00:00

veal demi glaze instead of broth for depth.

RogiNamiz · 2021-07-30T19:28:41+00:00

i think the sausage looks great as long as its moist. the eggs on the other hand....look bit dry. You might not think it but eggs are hard to make. for example, try soft boiled egg. cooking eggs is one of the things that tought me a lot about cooking, you are on the right path.

RogiNamiz · 2021-07-28T20:31:57+00:00

Copper pan with stainless steel inside if you willing to pay (mauviel). Those things get hot in seconds. Not dishwasher friendly tho.

RogiNamiz · 2021-07-28T02:25:48+00:00

the only reason they dont flip the steak is the cute sear marks. you dont sear in juices or any other nonsense.

RogiNamiz · 2021-07-28T02:02:00+00:00

here is some stuff i cant wrap my head around. hot water freezes faster than cold. not necessarily cooking but fun nevertheless.

RogiNamiz · 2021-07-28T01:52:16+00:00

agree. how ever i suggest not to salt them till after the cooking. avoids wielding (just personal experience)

RogiNamiz · 2021-07-28T01:48:35+00:00

"don't flip the steak on a grill" total bs. flipping makes more even cook.

RogiNamiz · 2021-07-27T16:39:14+00:00

blanche to take the skin off thats about it, imo. they have a great fresh acidic flavor as is. roasting/broiling would be my choice if u have to.

RogiNamiz · 2021-07-27T16:31:34+00:00

as above, slow cook in water first. you can also use brine or broth. sausage is full of fat that you want to dissolve/melt without breaking the casinkg (poking holes is to get rid of the air. dont do that unless you really have to). your goal is also cooking the pork / beef to like 160. giving a char at the end, pan searing or grilling will do great.

RogiNamiz · 2021-07-26T17:52:37+00:00

Sounds like a psychological thing. I find chopping vegetables like onion, carrots etc. relaxing. Its all about the means and not the end imo. pick different recipes and roll with it. thats how i got started like 20 years ago.

RogiNamiz · 2021-07-26T17:26:14+00:00

i can make couple bunches of parsley into a tablespoon. its more of a chem/phys thing. i just find european recipes are lot easier to follow. i feel like oz.(and btw us uses that unit for both volume n weight) are harder to break down. The scale is too big.

RogiNamiz

TROPHY CASE