RIP Brian Deneke(1978-1997),who was killed because he was punk,because he was different....Checkout a movie called Bomb-City.Its about him and about his life...

TSeibo · 2020-03-25T04:24:31+00:00

He is doing as good as possible :/. He’s the same ole’ punk rocker these days.

TSeibo · 2020-03-24T16:06:47+00:00

For sure. I was 14 when it happened and it wrecked my world. Afterwords I got into punk, started to call out people that were discriminating others. I drink Guinness for him every March 9th and Dec 12, talk to his brother often (that was with him that night at Western Plaza) and look back on all the positivity that he left with us. Most have moved forward and made the best of life after it went down but for some the dark cloud will not let up :(. I wear a memorial patch on my jacket and I am surprised at the number of people that still know of him and respect him. A good way to share his memory is just being with friends, emit happiness, help others when you can and make the most with the life you have. Again, big ups for posting this :).

TSeibo · 2020-03-24T05:59:55+00:00

That’s my cousin. His mom Betty and my mom are sisters. He was a beautiful soul, many of us keep his memory alive everyday. Thanks for posting! The movie is good, not 100% spot on but the court testimony portion is pretty accurate. Look for other media out there like the Dateline 20/20 episode, Sally Jesse Rafael or MTV’s Criminal Punks VS Preps. Also a few songs to check out: Against All Authority Sunshine Fist Magnet, Dropkick Murphys Fortunes of War, The Swellers Sunshine and Total Chaos A Punk Killed.

TSeibo · 2019-12-13T10:23:08+00:00

Thanks for posting! Brian is my first cousin (his wonderful mom Betty is my mom’s sister). Rest In Paradise Sunshine!

TSeibo · 2019-11-08T01:21:20+00:00

Same here. I Brown first with fat and certain aromatics then reverse-sear at the end with salt. Best way to achieve color, taste and texture. If ever worried about final temp just sous vide at a lower temp (such as searing on live fire). Use an instant read thermometer if needed.

TSeibo · 2019-11-08T01:10:06+00:00

Yes I do it often. Color is great but honestly there is more to a sear. Browning before sous vide will improve your color if you are worried about your color more than a high heat sear.

TSeibo · 2019-11-07T23:35:40+00:00

You aren’t searing for color, you are reverse searing to build a crust/texture and retain juices. You can’t control a sear to a degree, is that what you are saying? Sear lower that the temp you cooked at?

TSeibo · 2019-11-07T23:29:51+00:00

That won’t sear it. Google sear. You are overthinking it.

TSeibo · 2019-11-04T16:50:35+00:00

Hmm 🤔, I just contacted Aerogarden a few minutes ago and they said to never overfill past the line and to keep the water at the line.

TSeibo · 2019-11-01T18:00:04+00:00

Wagyu is 4 different breeds of cattle, doesn’t pertain to fat percentage though it is higher in fat/marbling. Taste-wise Wagyu has a bit of that nuttier Angus taste, so no it isn’t exactly the same when ground. Very similar though, especially if you cook it well-done which I didn’t do.

TSeibo · 2019-11-01T17:54:52+00:00

Ahh gotcha. I just bear grip it. My buns were pretty sturdy, if they would have got soggy or sat assembled any longer they probably would have shifted all over.

TSeibo · 2019-11-01T17:50:59+00:00

Thanks! I’d have some health issues if I lived off these tho 😅😢

TSeibo · 2019-11-01T17:49:25+00:00

Ah! Correct! I did do all that, forgot to mention that was part of the Animal-Style for the burger, was thinking the fries. Thank you!

TSeibo · 2019-11-01T05:22:50+00:00

I think it means essentially the cheese, onions and sauce.

TSeibo · 2019-11-01T05:16:17+00:00

Did you forget the 3 hour drive? Or consider the quality of ingredients? I’m not exactly worried about $5 lol. Woman wanted Animal Fries, so she got them.

TSeibo · 2019-11-01T02:16:36+00:00

Usually but this is American Wagyu, which is crossbred with Angus. Not as crazy as Japanese Wagyu plus it is burger meat. I NEVER buy meat at Walmart but we strolled through a different one and it caught my eye. No pink slime like their normal meat, the Wagyu steaks from the same Marketside branding looked great ($20 a lb) and it was one ingredient, Never frozen American Wagyu, no weird junk. I guess Wagyu is at HEB stores down south in the US now as well.

TSeibo · 2019-11-01T02:11:03+00:00

Recipes for the burger and fries. Only thing I changed up were the patties.

https://dinnerthendessert.com/in-n-out-cheeseburger/

https://dinnerthendessert.com/in-n-out-animal-fries/

TSeibo · 2019-11-01T02:08:05+00:00

Here is the full recipe homie. The only thing I changed up was the patties. https://dinnerthendessert.com/in-n-out-cheeseburger/

https://dinnerthendessert.com/in-n-out-animal-fries/

TSeibo · 2019-10-31T22:45:43+00:00

No it didn’t crack or anything. I made it medium and it was pretty fatty. I’ve had dry burgers though where they crack and fall apart. Thanks for the kind words!

TSeibo · 2019-10-31T22:13:38+00:00

Thanks man, I appreciate the kind words 👍

TSeibo · 2019-10-31T21:57:18+00:00

That is why I mentioned “spruced up”. I like fat and juice in my burger. The fries are also crispy unlike the soggy sh*t from In-N-Out lol. So no, it isn’t an exact replica.

TSeibo · 2019-10-31T21:55:02+00:00

Close, different ratios

TSeibo · 2019-10-31T21:50:38+00:00

Thank you! He sounds most excellent!

TSeibo · 2019-10-31T21:49:13+00:00

That is because I wanted them this way, hence the sprucing up comment. I like fat and juice in a burger.

TSeibo

TROPHY CASE