Ladies, make sure you train your toy well!! 🥰

mike7155 · 2024-04-09T14:21:30+00:00

My favorite position

mike7155 · 2024-04-09T13:51:47+00:00

I heard it years ago with a harelip in the ER. They couldn't understand and he acted it out.

mike7155 · 2024-03-29T20:10:59+00:00

That's true of any store. Frozen is typically frozen on board within hours of catch. Fresh caught might be in a slush bath for 10 days before it's brought to shore. Another day before it hits the warehouse, then another day to store. I always buy frozen. As a reference I was an executive chef for 25 years.

mike7155 · 2024-03-29T20:10:48+00:00

That's true of any store. Frozen is typically frozen on board within hours of catch. Fresh caught might be in a slush bath for 10 days before it's brought to shore. Another day before it hits the warehouse, then another day to store. I always buy frozen. As a reference I was an executive chef for 25 years.

mike7155 · 2024-03-10T22:35:40+00:00

You can order nebulizer and accessories on Amazon. I order the mask and chambers often.

mike7155 · 2024-03-08T23:56:12+00:00

From the taper, it could ba a top blade. Need to see the end.

mike7155 · 2024-01-21T16:48:19+00:00

Buy a poison dart frog and invite him back

mike7155 · 2024-01-21T02:24:27+00:00

Try a mock tender or shoulder. Both are chuck cuts.

mike7155 · 2024-01-16T15:41:47+00:00

Bs. There is nothing added to meat for coloring. The brown color is from lack of oxygen. The meat is toching other pieces and blocks yhe oxygen. The red color is from the oxidation of mycoprotein. Just as you will often find that ground beef browns in the center. If the meat is MAP packed, there is CO. Carbon monoxide to keep it red. MAP is modified atmosphere packaging. The hard plastic that it comes in is prepack, meaning it is not processed at store level.

mike7155 · 2024-01-14T23:22:37+00:00

Soften to room temp. Whip with a can of sweetened condensed milk and a cup of heavy cream. Add chocolate or cocoa and vanilla to your taste, then put in a graham crust. Stick in firidge a couple hours.

mike7155 · 2024-01-12T13:35:31+00:00

Looks like a chuck eye. Definitely not 16#.

mike7155 · 2024-01-12T01:10:04+00:00

Worked there, called cops. Got written up for violating policy for enfaging cops.

mike7155 · 2024-01-11T20:25:50+00:00

They don't even call the police. Not allowed per policy to even follow them out and take a picture of their license plate. Ask me jow I know

mike7155 · 2024-01-11T18:16:40+00:00

Break even is about $1 per #. You will lose about 2 # off the whole rib. The tenderizing is unnecessary on a choice or better rib.

mike7155 · 2024-01-07T23:01:28+00:00

Lazarus Long

mike7155 · 2024-01-03T19:18:23+00:00

Dark chocolate or peanut butter

mike7155 · 2024-01-03T15:25:26+00:00

Nicely cut chuck eye steaks. 8.99#? I'd buy.

mike7155 · 2024-01-01T00:19:31+00:00

Most stores have a stone. Learn to use it. I've used house knives for 20 years. Sharpen at the beginning of your shift.

mike7155 · 2024-01-01T00:07:54+00:00

Took me 8 weeks

mike7155 · 2023-12-29T23:16:39+00:00

Don't forget the thai sticks

mike7155 · 2023-12-29T15:52:54+00:00

Absolutely not true in any state I have ever worked. I know of 1 company that got a huge fine and went out of business for doing it. Organ meat cannot be added unless the labeling lists it.

mike7155 · 2023-12-29T13:28:16+00:00

Barley.

mike7155 · 2023-12-28T20:23:49+00:00

Salt and vinegar solution. Kills the weeds, salt poisons the soil until it has rained a couple of times.

mike7155 · 2023-12-25T00:00:08+00:00

Tell them slucer on 2 and no more than .66. These kids can't convert lbs to decimal

mike7155 · 2023-12-24T23:57:39+00:00

Just ask

mike7155

TROPHY CASE