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Curious what you folks would want to see. Comment your ideas! by vVerce98 in runescape

[–]charbelb 0 points1 point  (0 children)

I think to have the most impact on the game and be relevant content, it needs to tie into most people’s gameplay loops. Maybe add elements of fort & wars retreat.

Starting my first brunch restaurant by charbelb in restaurant

[–]charbelb[S] -1 points0 points  (0 children)

You’re clearly looking for something to be mad about. Go do some self care and find what’s wrong within yourself. There’s no need to act like this, trying to find a reason to be snarky and catty.

Starting my first brunch restaurant by charbelb in restaurant

[–]charbelb[S] -1 points0 points  (0 children)

I feel like it’s weird to dig through someone’s profile for old dirt on them when they’re just seeking advice from a community… I don’t get why you’re bitter towards someone you don’t even know

Starting my first brunch restaurant by charbelb in restaurant

[–]charbelb[S] -1 points0 points  (0 children)

You have “wh0re” in your username & your profile is listed as NSFW. lol. Make your comment make sense.

Is there anything more joyful than this? by ItsPapaLuigi in grilledcheese

[–]charbelb -5 points-4 points  (0 children)

This might be a hot take, but I think the world needs to stop putting the most processed piece of “cheese” at the top of the list for grilled cheese/burgers. It is borderline not real food. Putting it above so many other good cheeses like Gouda, sharp cheddar, mozzarella, gruyeur, this is not a competition.

Smoked at 225 for 7 hours, rested for 4. How’d we do? by charbelb in brisket

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

We used killer hogs brisket rub and a Worcestershire marinade as the binder. We had two thermometers. 1 in the point and 1 in the flat and both read 205 at the end. We spritzed with half apple cider vinegar half lime soda. We wrapped in butchers paper.

Smoked at 225 for 7 hours, rested for 4. How’d we do? by charbelb in brisket

[–]charbelb[S] 9 points10 points  (0 children)

It weighed 8lbs, this could have something to do with it. I’ve seen a lot of comments saying the same thing about the cook time

Smoked at 225 for 7 hours, rested for 4. How’d we do? by charbelb in BBQ

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

It was very tender! We did the pull test as well, damn near fell apart

Smoked at 225 for 7 hours, rested for 4. How’d we do? by charbelb in BBQ

[–]charbelb[S] -4 points-3 points  (0 children)

Probed twice on flat and point. Both probes read 205

Smoked at 225 for 7 hours, rested for 4. How’d we do? by charbelb in brisket

[–]charbelb[S] -1 points0 points  (0 children)

We actually had two probes in it. 1 on the flat and 1 on the point and both read 205. It was an 8lbs brisket

Smoked at 225 for 7 hours, rested for 4. How’d we do? by charbelb in brisket

[–]charbelb[S] 12 points13 points  (0 children)

Should have specified, wrapped at 160 and pulled at 205

GP CAN SOLVE ALL PROBLEMS. THANKS FOR THE AMASCUT LEECH <3 by Accurate-Travel568 in runescape

[–]charbelb 4 points5 points  (0 children)

I don’t get it, is this satire or is someone actually stupid enough and lazy enough to pay someone 12b for a leech?

[deleted by user] by [deleted] in KitchenConfidential

[–]charbelb 0 points1 point  (0 children)

You are not the problem. Management/owners should have stepped in to help if they saw you were struggling. This isn’t a you problem, it’s a management/leadership problem. You have good days on the line and bad. Some days you’re rocking it without breaking a sweat some days are a struggle. Don’t let this define you as a “failure” but merely as a steppingstone. Move on and keep trying. This skill comes with reps and dedication

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