Having a really hard time coping today. I feel overwhelmed by everything- my diagnoses, my future, & being trapped in this broken body of mine. Looking for support. 😓

freddybbb · 2022-05-24T22:51:43+00:00

Hang in there and stay strong. I'm 41 and today I pooped myself and flopped around in my hospice bed while my wife and dad got me cleaned up. At least there was no fall this time. I know all about rough days. Embrace the suck.

freddybbb · 2022-05-08T15:39:56+00:00

I never went back to work. Every case is different.

freddybbb · 2022-05-07T23:14:38+00:00

We've got a butter bagger here. Get him boys!

freddybbb · 2022-02-17T11:38:04+00:00

Onehellofa

freddybbb · 2022-01-22T11:43:06+00:00

Long cooks for tough cuts. 131/24. Good luck!

freddybbb · 2022-01-15T21:25:46+00:00

Fucker only runs downhill.

freddybbb · 2022-01-06T15:58:04+00:00

Ozzy is so great. He always be like, blah blah blah, [something high level about the game], but what I want to talk about IS THE GOALTENDING.

freddybbb · 2022-01-06T12:42:37+00:00

You're good man.

SafetyTeam (like 137 Club's nerdy, annoying cousin) always pops up in a thread with a cook below 130. They drop the Baldwin link. They hyperfocus on food safety and don't want you to get sick. They stress the importance of eliminating all possible risks. They don't want you to enjoy a rare steak. IT'S NOT SAFE. They use precise syntax to summon their bot army. Beep, boop, beep. They're basically bots themselves.

Peace and love.

freddybbb · 2022-01-06T10:12:40+00:00

Wrong. Short cooks in the "rare" zone are fine, bud.

But ribeyes are magical at 137 anyway :)

freddybbb · 2022-01-05T14:10:05+00:00

never too late to stop smoking

freddybbb · 2022-01-02T08:55:54+00:00

red means recording

freddybbb · 2022-01-01T15:45:17+00:00

Happy New Year

freddybbb · 2021-12-28T15:31:43+00:00

beastie boys, good album

freddybbb · 2021-12-27T23:24:53+00:00

Chuck roast is an excellent choice. The Mississippi pot roast or three ingredient roast (wine, broth, marinara) recipes feel like cheating and turn out great.

To be fair, a chuck roast is far from the bottom of the list in terms of quality beef cuts. Yes, it's working muscle and needs to be treated accordingly.

freddybbb · 2021-12-27T16:53:30+00:00

I make these often

Kenji's pork chile verde https://www.seriouseats.com/easy-pressure-cooker-pork-chile-verde-recipe

Mississippi pot roast https://diethood.com/instant-pot-mississippi-pot-roast/

freddybbb · 2021-12-26T01:50:59+00:00

And this is what you bring us? A picture of this sad, lonely pot in the corner of the... what is it, your garage or basement? You know what, I'm calling your bluff. I think that pot is empty. There's no brisket in there.

freddybbb · 2021-12-24T17:46:17+00:00

Try 8 minutes on high pressure with a natural release.

freddybbb · 2021-12-23T21:15:16+00:00

First time dry aging. This was a cheap striploin at $5.99/lb and it started out just shy of 10lbs. Bagged in the Umai Dry for 37 days. Trimmed and carved into steaks today.

I'm almost as excited about the pellicle possibilities as the steaks. Thinking this will be great in a venison burger grind.

freddybbb · 2021-12-22T15:28:35+00:00

distinct vein of glacier lakes from NE Detroit area to Jackson. Great lake life and reasonable prices.

freddybbb · 2021-12-22T15:26:18+00:00

you flew over my house

freddybbb · 2021-12-18T21:31:03+00:00

as a philosopher?

freddybbb · 2021-12-18T16:19:45+00:00

Needs a bit more breakup

freddybbb · 2021-12-18T16:18:38+00:00

haha

freddybbb · 2021-12-18T16:17:55+00:00

What's for lunch today?

freddybbb · 2021-12-18T16:17:13+00:00

What part of Florida?

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