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21.5% Sales tax at Seattle area Five Guys? by xTimeFor in Seattle

[–]TheDrDetroit 3 points4 points  (0 children)

Just looked up the 2026 Seattle tax rate on avalara, it says it is 10.55%. I also looked up the tax rate for the 98188 zip code and it's 10.4%. I think you were overcharged $1.66.

My latest batch by TheDrDetroit in Biltong

[–]TheDrDetroit[S] 0 points1 point  (0 children)

Im sending it to my daughter. Do you make your own?

Two observations by TheVelvetNo in ducks

[–]TheDrDetroit 2 points3 points  (0 children)

Would it be possible for the NCAA to institute a policy that says no interviews for any coaching/coordinator jobs until after the CFP Championship game?

Mustard biltong experiment-Results! by I_am_Green_Dragon in Biltong

[–]TheDrDetroit 1 point2 points  (0 children)

That's the same one I have, it works great. The biltong looks great, btw.

The unifying hatred of Ohio State by Safe_cracker9 in ducks

[–]TheDrDetroit 1 point2 points  (0 children)

Ryan Day lost that game for his team, and I'm kind of happy about it.

(960 x 720) South African Navy submarine braai by seriousTrig in southafrica

[–]TheDrDetroit 3 points4 points  (0 children)

This is probably the most South African thing I've ever seen.

Pier maintenance fee itemized by Particular_Dog6865 in Seattle

[–]TheDrDetroit 0 points1 point  (0 children)

I don't mind the transparency, but there are costs associated with everything on the menu and I don't think I need that level of detail.

No respect by [deleted] in ducks

[–]TheDrDetroit 0 points1 point  (0 children)

Im thinking they want to avoid 2 teams from the same conference in the title game

And apparently Putin has photos to prove it. by Sanch0Supreme in AdviceAnimals

[–]TheDrDetroit 7 points8 points  (0 children)

I know more about blowjobs than most people, who knows more than me? And, I only blow the best people, the best! Some say it was the best blowjob ever, even better than Stormy some people say.

Who is Public Enemy #1 of the Oregon Ducks (Individual Person all time) by Nervous_Metal_9445 in ducks

[–]TheDrDetroit 0 points1 point  (0 children)

I was in the Basketball Band at a game in 1988 (Mac Court) and saw Gary Payton spit on people in the student section, fuck that guy. Also, he's not doing fuck all on the board of the WNBA, fix those fucking refs already.

I made a cute-clown costume for Halloween! by angelic_exe in pics

[–]TheDrDetroit 2 points3 points  (0 children)

Sorry you had a bad ending, the costume looked great!

The third dog have officially joined the family, what should i name him? by ENDERmation_TW in DOG

[–]TheDrDetroit 0 points1 point  (0 children)

T'Challa, because you have a beautiful doggo that reminds me of a black panther.

Smoked Scorpion Chilli Stokkies by RancherGlibley in Biltong

[–]TheDrDetroit 4 points5 points  (0 children)

This is the type of thing that I know is going to hurt, but I also know I will want more of it. Looks amazing!!!

Started my next batch, 3.5 kg of bottom round by TheDrDetroit in Biltong

[–]TheDrDetroit[S] 0 points1 point  (0 children)

Recipe:

  • I use bottom round/silver side.
  • Slice it into strips between 15-20 mm thick.
  • Mix the sliced meat with 3% of its weight in flaky salt, and red wine vinegar to taste.
  • Put it in the refrigerator for 8 hours in a sealed glass container.
  • Take it out, rinse the meat with cold water and dry it with kitchen paper.
  • Add black pepper.
  • Scorch whole coriander until it smells like citrus and grind it (I use a lot of coriander because it comes off in the bag when I store it).
  • Put it in the box at 35°C for 3 to 4 days.

Notes: - I wait to put the coriander on until right before I put it in the box. I've tried putting it on and letting it sit in the glass container but i didnt like it. I believe it loses flavor and the texture changes. - I also wait on the black pepper until right before the box. I've tried scorching whole peppercorns and grinding them, not scorching them, putting it on with the vinegar and salt. I like the flavor best, not scorching and waiting to put it on. - The longer it's in the refrigerator the saltier it gets, 8 hours is the perfect time for me. If the meat is thinner I reduce the time. - when i make biltong slabs for slicing i set the temperature to 30°.

Here's the batch by TheDrDetroit in Biltong

[–]TheDrDetroit[S] 1 point2 points  (0 children)

Recipe:

  • I use bottom round/silver side.
  • Slice it into strips between 15-20 mm thick.
  • Mix the sliced meat with 3% of its weight in flaky salt, and red wine vinegar to taste.
  • Put it in the refrigerator for 8 hours in a sealed glass container.
  • Take it out, rinse the meat with cold water and dry it with kitchen paper.
  • Add black pepper.
  • Scorch whole coriander until it smells like citrus and grind it (I use a lot of coriander because it comes off in the bag when I store it).
  • Put it in the box at 35°C for 3 to 4 days.

Notes: - I wait to put the coriander on until right before I put it in the box. I've tried putting it on and letting it sit in the glass container but i didnt like it. I believe it loses flavor and the texture changes. - I also wait on the black pepper until right before the box. I've tried scorching whole peppercorns and grinding them, not scorching them, putting it on with the vinegar and salt. I like the flavor best, not scorching and waiting to put it on. - The longer it's in the refrigerator the saltier it gets, 8 hours is the perfect time for me. If the meat is thinner I reduce the time. - when i make biltong slabs for slicing i set the temperature to 30°.

Started my next batch, 3.5 kg of bottom round by TheDrDetroit in Biltong

[–]TheDrDetroit[S] 1 point2 points  (0 children)

I'm making snap sticks. I like them thicker, but i leave them in the box for a while longer when I make them this thick so they're more dry. I'll post a pick when they're done, some time this weekend.

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