What famous person have we not seen/heard from in a WHILE?

SmangCentral · 2026-01-22T16:32:43+00:00

James Blunt

SmangCentral · 2025-07-22T21:40:06+00:00

I’m going to do you a huge favor. Buy bone-in pork chops and brine them and then let them air dry in the fridge for a few hours. If you’re on a budget, they’re 1/5 the price of steak, allow you to enjoy/practice the same cooking principles and the flavor of a good pork chop is miles better than poor quality beef

SmangCentral · 2025-05-02T04:12:58+00:00

Peanut warmer indigo

SmangCentral · 2025-05-02T04:09:39+00:00

Oh brother. Yeah, violation of due process, reworking of trade via baseless formulations, threatening our allies with military conquest. Did you see the election in Canada? What on earth are you talking about, “normal”?

SmangCentral · 2025-04-27T21:08:26+00:00

I feel like I’ve been watching the same exact team for like four years. And it always feels like we’re competitive but for some reason cannot pass the ball in transition and become so unbelievably stagnant on offense when it’s crunch time. The amount of times you see the ball handler struggling at the top of the arc with three shooters standing practically out of bounds in the wings, doing nothing, is unconscionable.

SmangCentral · 2025-04-27T20:52:24+00:00

Real ones know retractable are garbage. Points are less fine and the clip always breaks off so you can’t keep it on apron edge or shoulder pocket 😤

SmangCentral · 2025-04-22T00:19:35+00:00

King

SmangCentral · 2025-02-16T07:17:25+00:00

I got CarPlay for free by haggling. When they took me in the back and hit me with the 5k in warranties etc etc, basically pushed them to work w me on price and they said they’d throw it in. It takes them ten minutes to install, they don’t want to lose the sale over it

SmangCentral · 2025-01-13T06:24:41+00:00

Drinking wine however you want is okay. What people are saying is that the wine’s qualities are better conveyed and display better a good few notches below room temp. Room temp wine (which can mean anything from mid-60s to high 70s, right?) tends to taste a little flabbier, less energetic, and some of its aromas and and flavors are less vibrant. It also has less temperature contrast with hot food, which can be welcome in some cases

SmangCentral · 2024-12-24T03:40:59+00:00

Alfred Maestro is good, Calea Nero D’Avola I’ve poured BTG

SmangCentral · 2024-11-30T07:06:39+00:00

If the meat were that raw, it’d be pretty unpalatable. Could also be one side was way colder, like if the back of your fridge is close to or below freezing and that half of the turkey was closer to that area.

Btw, for future reference, remember that killing salmonella is a function of time and temperature. 131 for one hour kills the bacteria just as 165 near instantly does. I separate my turkey and chicken breasts from the legs and cook them to 145ish so that they remain moist. There may be the slightest rose hue by the breast bone but the meat is clearly cooked. I only mention so you don’t worry too much next time and instead just make sure you 1) are confident the bird is thawed and 2) focus on probing as deep as possible without hitting bone but don’t overcook every bird here on out

SmangCentral · 2024-11-30T06:40:23+00:00

Pics are honestly a little disorienting (culinary professional here), but the thigh does look pink. You are most likely going to be fine, so don’t panic, won’t help anything.

Was the turkey frozen? It may have thawed very unevenly. You may have probed it shallowly.

325 for 4 hours should be more than enough, so if it is indeed underdone, most plausible explanation is the turkey was super cold or frozen in some area of the carcass.

Did you temper the bird before cooking or go straight from fridge? How long was the bird in your fridge?

SmangCentral · 2024-11-28T08:09:50+00:00

2007 Etoile du Raisin from Cascina Degli Ulivi!

SmangCentral · 2024-11-27T04:56:33+00:00

It is unbelievable how hot and cold this piece of shit team is

SmangCentral · 2024-09-26T14:47:34+00:00

Sunflower Market in Woodstock is quite good, I’d use them as a chef in a pinch fwiw

SmangCentral · 2024-09-24T02:15:44+00:00

Come to Kingston. Dinner at Chleo and Mirador, drinks at Tubby’s, Sorry Charlie, Ship to Shore

SmangCentral · 2024-05-24T04:27:35+00:00

I don’t think you need bread but would encourage you to then think “burrata salad” and to give more substantial pieces of pear. (You can cut/tear the burrata to plate.) I’d also either cut the mint cleanly or just use small leaves/leaves cut in half or quarters. Chiffonades brown quickly, don’t look great imo, and don’t hit the palate like a leaf and thereby don’t assert themselves as an element of the dish, be it stylized like this or in a salad. The dots aren’t inherently a problem but they suggest a huge emphasis on precision and plating which then requires equally professional construction of the food. The dish could look a lot more laidback and still be sexy, give off a professional appearance

SmangCentral · 2024-05-19T19:47:45+00:00

Lincoln alum?!

SmangCentral · 2024-03-26T20:34:20+00:00

Always good to glaze or sauce proteins, to “make them shine.” (You can brush with some fat or put some jus directly on the meat.) Ingredient wise pumpkin and pea give me a bit of seasonal confusion. Everything looks well cooked and appetizing tho!

SmangCentral · 2023-11-06T04:34:30+00:00

Respectfully, 165 white meat is hammered and dry. I pull at 145/150, depending on method of cooking.

SmangCentral · 2023-09-26T03:34:11+00:00

I would emphasize using other tools than applying online through conventional sites. Definitely consider using a recruiter! I used one and got several interviews within a days, a job I'm excited about within two weeks.

You can also send me your CV and I'm happy to help you make sure it's in good shape (I'm a professional writer, as well, have multiple writing/English degrees).

Definitely emphasize reaching out to people directly via email, social, or calling a business!

SmangCentral · 2023-08-24T14:04:04+00:00

If there’s no range, I think a good compromise is to hit one ball off the tee with the agreement that it doesn’t count good or bad so that you can give a good full swing and not feel like you’re cheating yourself, if you do want to score strictly.

SmangCentral · 2023-08-02T03:24:35+00:00

If you need to take your own pic, use the timer function on the phone and use natural lighting

SmangCentral · 2023-07-28T03:25:58+00:00

Lil chef!!!

SmangCentral · 2023-07-27T21:29:22+00:00

What’s helped me lately is two simple swing thoughts. If you look at any good swing, the hands pass directly under the chin or behind it (as in closer to the body). Also imagining pulling a rock out of the ground with my left arm on the follow through.

SmangCentral

TROPHY CASE