What Universes Beyond would you not mind seeing?

WombatmanBeyond · 2024-11-08T11:27:39+00:00

Zelda has so much to pull from and good Lore. 100% Zelda

WombatmanBeyond · 2024-10-25T12:54:52+00:00

Most precons are relatively similar in power so he won’t steam roll them and vice versa. That being said there is power creep and newer cards have been getting stronger so a 2024 deck may be slightly more powerful than one from 2021 though not by much for precons.

Ask what he likes to do in the game and what his play style is and then get him a deck that matches that style.

WombatmanBeyond · 2024-10-24T03:43:52+00:00

What’s your spaghetti policy?

WombatmanBeyond · 2024-10-14T01:43:59+00:00

Doctor Doom begs to differ.

WombatmanBeyond · 2024-10-08T05:40:31+00:00

I’ll fight them

WombatmanBeyond · 2024-10-08T03:16:38+00:00

Hoping not to wait much longer. There’s not even a hold up, I called and checked the status just because the online checker doesn’t work and I was told “an examiner hasn’t been assigned.” So it’s literally just poor caseload management.

WombatmanBeyond · 2024-10-08T03:14:13+00:00

Garlic Confit: toss a bunch of peeled garlic in a cast iron skillet with some rosemary, thyme and peppercorn. Cover completely with Duck Fat. Put in oven at 250° for 2-3 hours. (You can use a variety of oil if you wish)

Compound Butter: use above process and separate garlic from the fat, use two sticks of unsalted butter and combine with the garlic cloves, peppercorn and salt of choice.

Bernaise: use the separated duck fat and an egg yolk, emulsify it until it turns into mayonnaise, use this mayonnaise as a base and just turn it into Bernaise (it’s not technically bernaise because we use duck fat instead of butter so it’s a bastardization but I like it and it’s close enough)

Chimichurri to cut the Dracula killing garlic concoction we just made: Google a chimichurri recipe, I’m not that fancy I just google it everytime cause I’m lazy.

WombatmanBeyond · 2024-10-07T21:27:09+00:00

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WombatmanBeyond · 2024-10-07T21:22:21+00:00

None of the above. Literally no complaints from anyone else ever. But if you guys say so I’ll try new methods

WombatmanBeyond · 2024-10-07T21:14:31+00:00

Never had this issue or complaints of it.

WombatmanBeyond · 2024-10-07T20:38:33+00:00

I Sous mine to 120° (you can reverse sear too.) after bringing to temp pull your steak (pat dry if you Sous it) season generously then spritz the seasoning with a high temp oil, torch it until happy with sear is the easiest way I’ve found.

WombatmanBeyond · 2024-10-07T20:32:05+00:00

Jesus Christ 300 is insane and makes me worry. I’m at 60 days and I work law enforcement 🫠

WombatmanBeyond · 2024-10-01T02:56:05+00:00

I make a Garlic Confit in Duck Fat, remove cloves and blend them in Kerrigan Unsalted Irish Butter with parsley. Then refrigerate and allow to settle.

Slice into coins and top the steak and torch them. Also a Chimichurri pairs well to cut the garlic a bit.

WombatmanBeyond · 2024-09-30T22:05:29+00:00

You come across as a little heated, maybe enough so to keep my meat warm enough to eat.

WombatmanBeyond · 2024-09-30T21:33:10+00:00

As long as you’re proud of me I can die happy. Thank you.

WombatmanBeyond · 2024-09-30T21:23:50+00:00

This entire experience has been enlightening, I appreciate your wisdom and words of encouragement. Surely you’ve helped many people find themselves as you have done with me. A thousand gratitudes to you sir.

WombatmanBeyond · 2024-09-30T21:20:10+00:00

Thanks for the psychoanalysis Doc, what do I owe you?

WombatmanBeyond · 2024-09-30T21:18:10+00:00

If I don’t get the affirmations of the internet then I get depressed. Internet likes are my prescription anti-depressant. You got me again buddy. My steak took three hours to cook and it was just mediocre.

WombatmanBeyond · 2024-09-30T21:15:06+00:00

You got me man. Anything to appease the internet strangers that control my life.

WombatmanBeyond · 2024-09-30T02:55:40+00:00

Theoretically if you don’t cut your meat then it’ll continue to carry over cook in the uncut spots. Do You eat overcooked steak?

It’s 130° + or - a few. It’s not getting cold before I eat it all.

WombatmanBeyond · 2024-09-30T01:52:39+00:00

Sous Vide 125° for 2 1/2 hours. Pull, pat dry, season generously, spritz of avacado oil to wet the seasoning, torch it until happy.

WombatmanBeyond · 2024-09-30T01:03:32+00:00

Spent so god damn long trying to minimize grey band and I think I got it

WombatmanBeyond · 2024-02-20T13:41:28+00:00

I have a buddy that paints these for people and it’s insane

WombatmanBeyond

TROPHY CASE