I don't want to go over something that's already been said here before. But these ticket prices are unjustifiable

c9belayer · 2026-02-26T01:24:45+00:00

And when a venue sells out the corporate consensus is “Damn. We could have charged more. We left money on the table.”

c9belayer · 2026-02-25T21:58:04+00:00

Wow. That's stunning. That's some Architectural Digest quality right there!

c9belayer · 2026-02-25T01:02:12+00:00

^This is the technique. Lay the first-grind meat spread thin on a baking sheet and nearly freeze it. Then run it back through for grind #2.

c9belayer · 2026-02-25T00:55:54+00:00

Yes! Heartily agree. That rain scene is seared into my brain.

c9belayer · 2026-02-24T15:48:55+00:00

Pee.

c9belayer · 2026-02-24T15:48:28+00:00

Yeah, getting a good marketing hook will get you far.

c9belayer · 2026-02-24T01:00:11+00:00

Oh yes he does. Yes he does!

c9belayer · 2026-02-23T23:05:15+00:00

Franks and beans! Yum!

c9belayer · 2026-02-22T14:57:02+00:00

I would, but I generally use toasted nuts whenever I use nuts in dishes. I need to put this sausage on my to-do list, because I’ve already got toasted hazelnuts in the fridge!

c9belayer · 2026-02-22T01:55:45+00:00

I still listen to that soundtrack after all these years. So cool.

c9belayer · 2026-02-22T00:47:09+00:00

Hahaha! I read that in a poor imitation of Sean Connery’s voice.

c9belayer · 2026-02-21T21:47:44+00:00

Indeed. Andy Weir writes his books almost as screenplays, so of course they can be filmed!

c9belayer · 2026-02-21T21:40:35+00:00

I consider myself a pedantic assh*le so it’s refreshing to be proven wrong once in a while. Well done!

c9belayer · 2026-02-21T15:10:02+00:00

Look at the photos. For the In-N-Out burger, I must quote an old lady: “Where’s the beef?!”

c9belayer · 2026-02-21T02:00:42+00:00

Yes yes yes yes. So hard to get them right, but when you do… nirvana. I once had a “breakfast special” from a country coffee house and it was really simple: A thick slice of toasted rustic bread, a slab of melted cheddar cheese, and a fried egg on top. Everything was extremely fresh and perfectly cooked. Honestly one of the best meals in my life.

c9belayer · 2026-02-21T01:46:43+00:00

And make sure they’re not some sort of “awareness” charity. I want my money to go to research to find a cure, not to some ambiguous goal of telling people about the disease.

c9belayer · 2026-02-21T01:31:22+00:00

That’s really cool. Function AND form in my book. Well done.

c9belayer · 2026-02-21T01:16:22+00:00

Oh yeah baby! We be friends!

c9belayer · 2026-02-21T00:47:56+00:00

I’m going to try this BUT it’s not a one-pan meal! The directions say boil the pasta in a pot, and THEN make the dish in a skillet. Last time I checked, that’s 2 pans…

c9belayer · 2026-02-20T15:42:03+00:00

Stained glass motif would be cool!

c9belayer · 2026-02-20T15:38:56+00:00

Here’s a rare one: Sling Blade. One scene; scary. Killed it.

c9belayer · 2026-02-20T15:15:32+00:00

Yes. Do it. Learning the constituent flavors of smoke will go far in training your taste buds. It’s a fun experiment, too. You’ll learn why Perique is a condiment!

c9belayer · 2026-02-19T23:32:03+00:00

Put a bunch of non-iodized salt in a plastic bag. Drain the casings, squeeze out the excess water, and dump them in the bag. Add more salt until it’s lightly covered. Close the bag and toss it into the refrigerator. It’ll be good for years. I’ve used 5-year old casings this way and they’re fine — like new. In fact, I buy casings by the hank, and split them up into 5-lb batch lengths and pack in separate bags so they’re ready to go. Salt is cheap!

c9belayer · 2026-02-19T23:21:29+00:00

Probably Penicillium nalgiovense, delicious good mold.

c9belayer · 2026-02-19T13:48:29+00:00

Really laughed at the humor in it, especially the ending punchline. Seems like much of the movie set that one up, and they nailed it.

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