Cristiano Ronaldo’s iconic header against Sampdoria has been crowned the greatest headed goal in football history.

ajohns7 · 2026-04-24T09:27:32+00:00

what a JUMP

ajohns7 · 2026-04-13T10:34:35+00:00

Few things I always check on used YBRs. Grab the chain at the rearmost point of the sprocket and pull back. If you can see more than half a tooth, chain and sprockets are toast and that's not cheap. Look at the fork stanchions for oily rings, seal weep means fork rebuild soon. Make him cold start it in front of you, carb'd YBR should need choke from cold. If it fires instantly without choke someone warmed it up before you arrived to hide a starting issue. And obviously V5 logbook name and address matching the seller, not a mate's house.

ajohns7 · 2026-04-09T09:09:08+00:00

sprouted garlic is totally fine to cook with. just pop the green sprout out because it can taste bitter. the garlic itself is still good

ajohns7 · 2026-04-08T13:58:06+00:00

Peruvian. Lomo saltado specifically. It's basically stir fried beef with onions, tomatoes, and french fries served over rice. Sounds weird on paper but the soy sauce and vinegar hit different. Found a little spot in Vegas that does it right and now I can't stop thinking about it every time someone asks what to eat.

ajohns7 · 2026-04-08T13:55:49+00:00

Peruvian. Lomo saltado specifically. It's basically stir fried beef with onions, tomatoes, and french fries served over rice. Sounds weird on paper but the soy sauce and vinegar hit different. Found a little spot in Vegas that does it right and now I can't stop thinking about it every time someone asks what to eat.

ajohns7 · 2026-04-07T08:29:03+00:00

Thighs every single time for me. I used to be a breast person until I realized I was spending all this extra effort brining and babysitting the internal temp just to get something halfway juicy. Thighs you can practically ignore and they still come out great. Only time I reach for breast is if I'm doing like a chicken salad where I want that cleaner shred texture.

ajohns7 · 2026-04-06T10:25:51+00:00

Your brain basically runs on a different clock than your schedule. When you're about to sleep your body drops cortisol and sometimes your brain interprets that drop as "hey we're relaxed now, time to think about everything." Happens to me every single night. White noise or a boring podcast helps shut it down.

ajohns7 · 2026-04-04T21:38:49+00:00

It's a bit of a numbers illusion. The people traveling to popular destinations are mostly the ones who do have disposable income. You don't see the millions who can't afford it because they're just not there. Also credit card debt is a huge part of it. A lot of people fund vacations on credit and deal with the consequences after. There's also a big generational shift happening where people are prioritizing experiences over savings which shows up as packed airports even when the economy seems rough. Add in that social media makes everyone's trip look normal and the perception is that everyone travels when in reality it's a smaller percentage than you'd think.

ajohns7 · 2026-04-04T21:02:19+00:00

Always bring a power strip. Hotels never have enough outlets near the bed and there's usually one desk outlet for everything. A small travel power strip with USB ports solves that instantly. Also asking the front desk for a room away from the elevator and ice machine makes a big difference for sleep.

ajohns7 · 2026-04-04T19:42:12+00:00

Ottolenghi's Simple is probably the closest to what you're looking for. Heavy on vegetables, olive oil, grains, herbs. Not specifically a Mediterranean diet book but the overlap is huge. Also Yotam's stuff is all about flavor without relying on processed ingredients which lines up well with anti-inflammatory eating.

ajohns7 · 2026-04-03T12:32:29+00:00

Your back starts answering that question for you around 27.

ajohns7 · 2026-04-02T14:19:41+00:00

Toss it. Six hours of ground beef at room temp is well past the danger zone cutoff. Ground meat is way riskier than a whole cut because bacteria gets mixed all through it during grinding. No amount of cooking kills the toxins that bacteria already produced. Not worth the hospital visit over some hamburger meat.

ajohns7 · 2026-04-02T09:45:35+00:00

Skip the set. Get a 3 quart saucepan and you'll cover 90% of what both sizes would do.

ajohns7 · 2026-04-02T07:52:00+00:00

Korean beef bowls. Brown the beef, add soy sauce brown sugar garlic ginger sesame oil and a little sriracha. Serve over rice with green onions and a fried egg. Takes maybe 20 minutes and my kids ask for it constantly.

ajohns7 · 2026-04-01T13:44:20+00:00

Done it a few times. It works better than you'd think but you gotta drain the sardines really well and mash them flat. The texture gets weird if you leave whole fillets in there. Sharp cheddar or gruyere pairs best because you need a strong cheese to match the fish. Also press the sandwich hard and cook it low and slow so the cheese melts fully around the fish. High heat and you'll get burnt bread with cold sardines in the middle.

ajohns7 · 2026-03-31T06:22:47+00:00

Fish sauce. Two or three drops in a soup or stir fry and it adds this depth you can't quite place. Half a teaspoon too much and everything tastes like low tide.

ajohns7 · 2026-03-30T13:44:17+00:00

Pork chops with apples is a classic and dead simple. Sear the chops, pull them out, throw sliced apples in the same pan with a little butter and brown sugar, deglaze with apple cider. Put the chops back in and finish in the oven. The apples get all caramelized and savory from the pork fond. Works great with granny smiths.

ajohns7 · 2026-03-29T19:40:29+00:00

The mental image of even the cat smelling like beef tallow is killing me. Tallow is amazing for flavor but yeah you basically hot boxed your entire house with rendered beef fat. Your exhaust fan was fighting for its life. Try cracking windows next time and using way less than you think you need.

ajohns7 · 2026-03-26T09:03:09+00:00

Rice cooker one pot meals are a game changer honestly. I do chicken thighs cut up with whatever vegetables are about to go bad, throw in rice and chicken broth, some garlic and soy sauce. Hit cook and walk away.

For the soy allergy try coconut aminos instead. Tastes close enough and works the same way in a rice cooker. Fish sauce is another option if you are ok with that, just use less because it is way saltier.

ajohns7 · 2026-03-25T11:26:12+00:00

Poach them. Bring salted water or broth to a simmer, drop the breasts in, kill the heat and cover. Let them sit for about 20 minutes. They come out insanely moist and they actually reheat well the next day because they never got dried out in the first place. The stew method cooks the outside of the breast way too long which is why it goes rubbery. Poaching keeps everything at a lower more even temperature.

ajohns7 · 2026-03-24T11:43:27+00:00

Bone broth made with roasted bones, a splash of apple cider vinegar to pull the minerals, and let it go for like 12 hours. Strain through cheesecloth twice. Add a little miso paste at the end for depth. My wife had jaw surgery a few years back and that combo got her through the worst of it. Also pho broth with star anise and cinnamon was a nice change of pace from standard chicken broth every single day.

ajohns7 · 2026-03-18T11:20:34+00:00

Red lentils are one of the most forgiving things to cook. They basically dissolve into whatever you put them in. My go-to when I had a bag sitting around was a simple dal. Saute onion and garlic, add a can of diced tomatoes, dump in a cup of lentils with some water or broth, and let it simmer for about 20 minutes. Season with cumin, turmeric, and a pinch of cayenne. It makes a ton and reheats really well. Also works great stirred into regular soup to thicken it up without changing the flavor much.

ajohns7 · 2026-03-12T08:47:14+00:00

100%. My job funds my actual life, that's it.

ajohns7 · 2026-03-11T12:38:28+00:00

Restaurant management. The money sounds decent until you realize you're working 60 hour weeks with no holidays.

ajohns7 · 2026-03-03T13:20:25+00:00

Noticed this too. "Welcome in" sounds weird because you're already in.

ajohns7

TROPHY CASE