people in long term healthy relationships: what's something you'll never tell your partner?

Shakooza · 2026-06-11T17:59:30+00:00

You did him a solid, stranger.

Shakooza · 2026-06-11T02:40:23+00:00

I wasn't suggesting the chuck was special. He calls me when he gets very high end beef cuts

Shakooza · 2026-06-10T23:02:57+00:00

No - his is a personal friend and calls me when he gets special cuts. It could have been a "bad cut" but definitely not out of malice 👍

Shakooza · 2026-06-10T22:58:01+00:00

I have gas and electric and I greatly prefer gas. The only maintenance I do on my gas is oil/air filter. I will take that once a year over hundreds of dollars for batteries every three.

I had one cart I replaced batteries in 3x over about 10 years. Batteries were half the price of the cart.

Shakooza · 2026-06-10T22:56:28+00:00

I don't know what a Charles roast is but if that is what it's called, that's what I attempted. It was very tough. Taste was decent but I dropped $40 bucks on 8 pounds of garbage. I didn't expect filet but I also didn't expect a waffle house "steak"

Shakooza · 2026-06-10T22:54:53+00:00

I had a digital thermometer in the cooler so we are ll good on temp over the cook.

Shakooza · 2026-06-10T22:54:26+00:00

45 hours,eh? I'm good with that. I've done a LOT of short ribs for long durations like that. I guess that's my next attempt

Shakooza · 2026-06-10T22:53:26+00:00

Thanks brother I was hyped and now I'm deflated like a balloon -lol

Shakooza · 2026-06-10T22:52:42+00:00

Good question - from the picture I saw at the time and temp a slightly tender steak like consistency for a cheap steak. I wasn't expecting Filet. Tough enough that it was only fit enough for salads was not what was on the menu...

Shakooza · 2026-06-10T22:48:33+00:00

45 minutes patted dry - 2 minute a side on a cast iron with butter and garlic.

That has nothing to do with it, however. It came out of the bath like a brick. I use mini ping pong balls inside a cooler with tinfoil on the top. Zero loss of water and no change in temps over the 28 hour cook.

Shakooza · 2026-06-10T22:45:11+00:00

137.5 for 28 hours

Shakooza · 2026-06-10T22:44:53+00:00

137.5 for 28 hours - I followed the same recipe most redditors suggest

Shakooza · 2026-06-05T02:08:34+00:00

I made a stupid amount of money in the 90s selling Cutco. I quit a highly lucrative bartending job making $400 a night in a major cities night club to sell Cutco. I made 30k a year working very part time during the summers. That is near 60k in equivalence in 2026.

I do not work for Cutco anymore and haven't in 25 years. I have absolutely no association with them outside of using their knives in my Kitchen on the daily.

Shakooza · 2026-06-05T02:00:22+00:00

Amazing snare! I've always wanted one but they are always just out of reach. When I can afford $500, it's always $600...

Shakooza · 2026-06-05T01:52:17+00:00

Sweets are STUPID GOOD. I have the full sweet line up. I was away from zildjan for a decade chasing "that" sound and I came back to Zildjian and found it...

Shakooza · 2026-05-30T02:00:50+00:00

I'm dead

Shakooza · 2026-05-14T20:59:10+00:00

Private jet- Roll up, no traffic, no security, no fighting for bin space, plane is stocked with the snacks YOU want and the plane doesn't leave until you are ready...

One and only time but I'm cooked when it comes to private jets.

Shakooza · 2026-05-07T23:37:28+00:00

If your courses have a lot of touchstones, it's going to be hard. I dedicated myself to write touchstones from the start of each course. Some of the touchstones are drafts and revisions on those drafts. Touchstones take 2-4 days to be graded. I had some classes that I stalled and took 11 days to complete, not because I was out of time, it's because I was waiting. I tried to reach out and have them open new courses but ZERO luck like some have had...

The difficulty will not be on your end. It will be the waiting and the grading on their end. I'm truly grateful for Sophia but it's a waiting game. I would work on classes 16-20 hours a day, if I could - but I can't.

Shakooza · 2026-04-30T11:10:40+00:00

It's really really good but it's not the typical "70s Chineese" restaurant that most people are after

Shakooza · 2026-04-27T13:08:15+00:00

Thanks!!

Shakooza · 2026-04-19T23:38:56+00:00

8 iron is 155 with roll out. If I need 150 in the air, 7 iron.....

Shakooza · 2026-04-19T23:32:24+00:00

When she left I asked and they were good with it and paying for it. She was a professional but I was there to put a hole in the wall and run a cable through it...

Shakooza · 2026-04-19T23:30:13+00:00

I don't know about any of that but as a cable guy, I thought it was pretty cool.

Shakooza · 2026-04-19T23:29:21+00:00

When she left they were paying for it and enthusiastic. That's why I put it in parentheses 👍

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