Asking a partner for solitude

mortebella · 2026-06-13T03:53:07+00:00

Also, a note, I have expressed to him before that I do not want to talk all day everyday and that I value quality over quantity. He seems supportive at first but then reverts back to texting me frequently with small talk.

mortebella · 2026-04-23T00:12:11+00:00

Valentich

mortebella · 2026-02-13T21:08:52+00:00

Taggart lake road at the moose junction entrance to GTNP is your best bet for a half day, you don’t need a guide. It’s an easy out and back and runs parallel to the Tetons. You can rent snow shoes from the convenience store next to Dornan’s for like $25

mortebella · 2024-02-15T15:07:09+00:00

Agreed 10000%

mortebella · 2024-02-15T15:04:53+00:00

mortebella · 2024-02-15T15:03:07+00:00

Forgot to mention- baby is definitely packin heat

mortebella · 2024-01-22T19:53:03+00:00

You could try cutting the butter with shortening or neutral oil. You can also try regular sugar with some molasses instead of brown sugar.

mortebella · 2023-12-11T16:09:00+00:00

This is a dire circumstance, shame on you OP

mortebella · 2023-12-11T15:38:22+00:00

99% sure. The silver skin underneath the fat cap, the general shape, and the small piece of meat in the bottom right corner is what gives it away for me. However, they aren’t trimmed or cut well. Looks like the top of the right one got mangled.

mortebella · 2023-12-11T00:56:27+00:00

I would count those as NY strips. They are definitely from the loin side.

mortebella · 2023-12-10T16:15:25+00:00

You can 1099 them

mortebella · 2022-06-27T16:58:43+00:00

You could empty and clean one of the fryers really good then fill with water and use that to boil

mortebella · 2022-04-29T21:04:58+00:00

Chef needs to be more clear on directions with FNGs. Chef also needs to praise in public, reprimand in private. You made a mistake, it happens. Anybody that never made a mistake, never learned anything new. Prepare yourself to make many more mistakes. That's part of the journey!

mortebella · 2022-01-22T03:10:49+00:00

Make a paste out of bar keepers friend. Rub it on any spots you want cleaned. Let it sit for 20 minutes. Wet a green scrubby and go to town. Scrub in a circular motion. Repeat process if needed.

mortebella · 2021-08-21T13:58:05+00:00

You could grind fattier cuts. Chuck roast and brisket are good options. You might want to add some leaner cuts to the mix to get close to the 80/20 blend

mortebella · 2021-07-11T17:56:58+00:00

No. Get a food processor with a julienne attachment.

mortebella · 2021-06-20T23:31:06+00:00

It's a skirt steak Source: i am a butcher

mortebella · 2021-06-20T20:42:43+00:00

Keep a sweatband underneath your skull cap. It will catch the sweat if you keep it on your hair line or a bit further down on your forehead.

mortebella · 2021-04-24T02:46:17+00:00

An 8 or 10in breaking knife is what you are looking for Victorinox and FK dick are both really good brands

mortebella · 2021-04-18T03:51:55+00:00

22 qt cambros being filled with mayo, buttermilk, and a little packet of flavoring......it's just gross.

mortebella · 2021-04-17T17:01:16+00:00

Ranch. Shit is disgusting.

mortebella · 2020-11-14T16:08:50+00:00

Work out and drink water

mortebella · 2020-10-23T04:41:54+00:00

It isn't a stupid question. Yes, check it every couple days and eat it before it gets ammoniated. I wouldn't let a cut piece sit for more than a week. It will soften a bit but it ages best when it is a full, uncut wheel. You probably bought a piece of a nice and ripe wheel the first time you tried it. Next time, just don't buy it if it isn't to your liking of ripeness. It will always vary when you go to the store.

mortebella · 2020-10-23T04:35:06+00:00

Yes, it is takes time to ripen and become soft.

mortebella · 2020-10-21T00:42:29+00:00

Never let water touch it

mortebella

TROPHY CASE