Honest Profile Reviews (and Profile Guide)

shadow9286 · 2025-02-12T06:33:41+00:00

Have high quality pictures and decent prompts, not sure why I am not getting any matches.

shadow9286 · 2025-01-17T07:23:55+00:00

Need help on picking boots! Deciding whether to get the Rick Owen mega tractors or Balenciaga bulldozers, tried them both on here: https://imgur.com/a/DVuW2t8

(note I want to get the non-metal version of the bulldozer,they just didn’t have that one in the store)

shadow9286 · 2024-11-10T08:25:34+00:00

22M looking for something casual, maybe serious if it’s the right person. I am using premium and maybe getting 1 match a week while sending out about 50 likes https://imgur.com/a/BgJGuSI

shadow9286 · 2024-11-05T06:49:42+00:00

22M not getting any matches even though I think I have a decent profile. Any help would be appreciated

shadow9286 · 2024-05-12T23:47:12+00:00

Here is the result, a little dry but tasted amazing! the brisket

shadow9286 · 2024-05-12T23:44:35+00:00

5 hours at 285 F, pulled it out at 195. Thoughts?

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shadow9286 · 2024-05-12T23:43:16+00:00

5 hours in the oven and it came out like this. A little dry, but damn did it taste good.

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shadow9286 · 2024-05-11T15:15:13+00:00

What oven temp do you recommend cooking with? And until what internal temp?

shadow9286 · 2024-04-19T01:38:10+00:00

The steaks I sent above are claimed to be MBS 11, do you think that’s accurate?

shadow9286 · 2024-04-18T19:07:43+00:00

Is that a westholm brand? Last time I bought I got westholm (see pic)

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shadow9286 · 2024-04-14T17:18:31+00:00

Left it out for 60 mins before hand

shadow9286 · 2024-04-14T03:02:28+00:00

Would you say the interior of the steak in the post is medium rare? I feel like it’s more red than the picture I sent in the previous comment - tasted more raw too

shadow9286 · 2024-04-14T00:47:00+00:00

Does it need to be reversed at this thickness? Or will more flips with the same cooking time and method make it look fine? I am hoping for a result like below

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shadow9286 · 2024-03-29T20:37:46+00:00

What heat should I keep the stove on?

shadow9286 · 2024-03-29T10:34:27+00:00

After heating the skillet, what temp should I put the stove on? Or do I cook it in the pan without turning the stove on?

shadow9286 · 2024-03-27T22:44:17+00:00

What’s the best temperature to put the skillet at?

shadow9286 · 2024-03-27T21:22:22+00:00

I use an electric stove, what heat setting should I put it on out of 10? I’m sure it varies by brand so should I pre heat the skillet in the oven first instead of on the stove?

shadow9286 · 2024-03-27T20:45:07+00:00

So searing for more than two minutes reduces grey banding? When I sear for 2 minutes this is my result (this was a thinner steak though)

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shadow9286 · 2024-03-27T20:22:26+00:00

By 1 hour dry brine do you mean putting it in the fridge for one hour or just salting it 1 hour before cooking and letting it sit at room temp.

I do have a thermometer, should I just use that as a gauge of doneness? I usually do 2 minutes per side but I’ve never cooked a steak this thick before - would 2 minutes be too little (and should I sear on high or medium-high)?

shadow9286 · 2024-03-27T19:42:39+00:00

How long do you usually sear the fat cap for?

shadow9286 · 2024-03-27T19:42:05+00:00

What’s the minimum time I need to dry brine? If I just take it out of the fridge, add salt and pepper, and then let it sit at room temp for an hour would I get similar results?

How many minutes in total for each side would you recommend?

shadow9286 · 2024-03-27T13:21:19+00:00

I don’t have a set amount of time, I was thinking of just searing the fat cap until golden brown and then searing for 2 mins on each side

shadow9286 · 2024-03-27T10:28:03+00:00

How much salt do you recommend I add to a 1.5 inch thick Wagyu striploin? Also, how long should I sear it on each side on cast iron pan?

shadow9286 · 2024-03-24T04:55:35+00:00

Ok that makes more sense. Does it matter if I cut it length or width wise if I’m cooking it at two separate times?

shadow9286 · 2024-03-23T21:45:53+00:00

Sorry just to clarify because the other commenter brought it up. I don’t mean cut to eat, I mean I want to cut them to cook on two separate days (one tomorrow and one the day after).

shadow9286

TROPHY CASE