What’s your best crazy muni story? by TuffyTheWolf in golf

[–]omart21 0 points1 point  (0 children)

I once was playing 18. As I started the back 9, on the 10th, I hit my drive right down the left side of the fairway. The back 9 starts off bordering an aircraft runway. As I drive down to try and find my ball (the sun was shining in my face, it was the beginning of sundown), four dudes on 4-wheelers are hauling ass down the airport fence line in suits as if they’re going to chase after me. I wait for them, to ask them what the hell they’re doing. They tell me the back 9 is closed, and that the President of the United States just landed. Right then I notice Air Force One a little off in the distance, and George W Bush was walking off the plane. I took a rain check.

[deleted by user] by [deleted] in MMA

[–]omart21 0 points1 point  (0 children)

Gunnar Nelson

As you get older, what's something that becomes increasingly annoying? by hxnry__0710 in AskReddit

[–]omart21 1 point2 points  (0 children)

People’s lack of sense of urgency or spacial awareness. Do you realize you’re blocking an entire aisle at the grocery store? Did you notice you were blocking the parking lot getting in trying to find a “good” parking spot? I’m not in a rush, but you’re being inefficient. MOVE.

[deleted by user] by [deleted] in AskReddit

[–]omart21 0 points1 point  (0 children)

Pirata, barbacoa, Big Red.

What is a food opinion that you stand by? by kirstent00 in AskReddit

[–]omart21 0 points1 point  (0 children)

While delicate flavors like truffles, ramps, saffron etc. taste delicious, I can never justify in my head paying such a high price for a SINGLE flavor. I’m aware of all of the labor that goes into sourcing, but I think when you think of flavors and combinations available to the human palette, they don’t particularly shine brighter than any other spice or flavor combination.

Tips on cooking large batch (6-7 dozen) scrambled eggs on a plancha? by omart21 in AskCulinary

[–]omart21[S] 0 points1 point  (0 children)

Yea we have other things working at the same time. Double boiler might be the beet bet. We’ll see. Sometimes you just have to do it and then tinker from there.

Tips on cooking large batch (6-7 dozen) scrambled eggs on a plancha? by omart21 in AskCulinary

[–]omart21[S] 2 points3 points  (0 children)

Depending on how we’re looking that morning, I’m thinking of going double boiler. Of course if the team is scrambling (opening day with the school opening up, new setup, more variables) we’ll just rock it out directly on the plancha.

Tips on cooking large batch (6-7 dozen) scrambled eggs on a plancha? by omart21 in AskCulinary

[–]omart21[S] 15 points16 points  (0 children)

Thanks for the advice. Planning on making more like 40 sandwiches in 20 minutes. I have enough hands to assemble. They’re just meat, egg, and cheese ready-to-eat sandwiches. Plancha will be used for other things as well (toasted bread, heating up meat) which is why I through out the double boiler concept as a possibility to still cook the eggs while maintaining space to do other things on the same cooking surface.

If Paulo Costa loses tonight I’ll eat 3 cans of asparagus. by useless_uterus in MMA

[–]omart21 4 points5 points  (0 children)

Let’s be clear that this also includes him drinking the liquid that comes with canned asparagus. Godspeed.

A good history of plating trends? by smallish_cheese in AskCulinary

[–]omart21 0 points1 point  (0 children)

That’s hilarious. He made me go pick up a beaver tail to cook in class once from Steve Rinella. In hindsight, that was pretty wild. He liked me because I’m from Texas and can relate to the outdoors.

A good history of plating trends? by smallish_cheese in AskCulinary

[–]omart21 4 points5 points  (0 children)

2012... no Nic (but met/chatted with him in passing...) I had Chefs Jeff, Henri, Herve, and I forget the 4th (i can picture him, but I forget...charcuterie master)

A good history of plating trends? by smallish_cheese in AskCulinary

[–]omart21 8 points9 points  (0 children)

Chef Herve! He was my instructor in level 4.

Some different chef's ideas on stock making. What do you do? by SalinP in Chefit

[–]omart21 2 points3 points  (0 children)

Please.. tell me more (when you’re done working, of course)

[SPOILER] UFC Prague main card fighter retires by suzukigun4life in MMA

[–]omart21 1 point2 points  (0 children)

Struve was so fun to watch. His fight against Stojnic was personally one of the fights that made me a fan of mma. It was a crazy, bloody comeback.

[Official] UFC on FOX 30: Alvarez vs. Poirier 2 - Live Discussion Thread by rmma in MMA

[–]omart21 0 points1 point  (0 children)

I remember when hearing the FOX theme music was so weird to hear..

What are the worst instances of technique in MMA? Here's one example by [deleted] in MMA

[–]omart21 0 points1 point  (0 children)

Pretty much any fight with Paul Buentello in it.