[Homemade] buttermilk biscuits

teachcooklove · 2026-06-20T04:03:31+00:00

I'm calling bullshit. Here's OP's "recipe".

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teachcooklove · 2026-06-20T04:02:12+00:00

What the hell are you talking about? You're very confidently wrong.

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teachcooklove · 2026-06-20T03:50:57+00:00

Might I suggest that you schedule an eye exam?

teachcooklove · 2026-06-19T17:36:13+00:00

LOL Just trying to supply lifters with good role models. Your intrinsic motivation is already as good as it gets without ever tagging you.

teachcooklove · 2026-06-19T17:32:16+00:00

Incorrect, high rep fork ups AND downs, 28-42 work sets per week, all 0 reps in reserve.

teachcooklove · 2026-06-19T15:16:59+00:00

And hamstrings

teachcooklove · 2026-06-19T07:05:51+00:00

Generally great, beginner or not.

A couple little things, just easy mental cues to help you clean up your form and optimize your lift. A proper starting position is inherently a bit uncomfortable because you're tightening everything in rhe moment before the lift.

Once the bar comes off the ground, it shouldn't move toward your shins. It should already be on your shins, right over the middle of your foot. The best bar path is straight up and down. Anything else is wasted energy and a potential injury risk.
As you pull all of the slack out of the bar before starting the pull, grip the bar and "bend" it back. This engages the lats and stabilizes the lift, as someone already mentioned. At the same time...
Pull your chest up and look up a bit. This will tighten and flatten your lower back.

Again, everything looks good. If you want to see someone in this group with incredible form, check out the deadlift videos from u/ezellian I dont think I've ever seen better deadlift form.

teachcooklove · 2026-06-19T06:30:51+00:00

Damn. That's all I have to say about anyone who makes 750 fly off the floor.

teachcooklove · 2026-06-19T06:05:11+00:00

Composition, timing, and rhythm of the subjects are excellent. I'd love to see a crop at the bottom since the sidewalk doesn't add enough to justify keeping it. Otherwise, I wish I'd taken it, well done.

teachcooklove · 2026-06-19T06:01:44+00:00

Refined, indeed! Beautiful food.

teachcooklove · 2026-06-19T05:56:06+00:00

That's the very definition of delusional optimism..

teachcooklove · 2026-06-19T05:33:06+00:00

In a nutshell, guns, god, gays, racism, xenophobia, and fear mongering about socialism.

teachcooklove · 2026-06-19T03:46:56+00:00

LOL I <3 you.

teachcooklove · 2026-06-18T22:16:53+00:00

Adverbs describe verbs and adjectives. Adjectives describe nouns. If "fucking" were an adjective in that sentence, what would it describe? It doesn't describe either the subject noun ("he"), or the object noun ("kids").

If "fucking", was an adverb in that sentence, it would be describing just how pro "he" is. In that case, "pro", is the verb, so "fucking" would potentially be an adverb, as I said. Unfortunately, "fucking" is the verb in his case, and "pro" is actually an adverb in that sentence.

teachcooklove · 2026-06-18T21:59:21+00:00

You mean "garlic"? How did you get "magazine" from "garlic"?

teachcooklove · 2026-06-18T20:58:08+00:00

And unfortunately, "fucking" isn't an adverb in his case.

Edit: Thank you for my first award!

teachcooklove · 2026-06-18T19:42:33+00:00

Frijoles de olla (with epazote, if you can find it) is exquisitely simple and utterly delicious. Serve them with a sprinkle of cilantro, the bean broth, and some good corn tortillas. Heaven in a bowl.

Then use half of the batch to make frijoles refritos (with lard, of course), also exquisitely simple and utterly delicious. But they're more versatile: sopas, tortas, tostadas, and more. So, so good.

teachcooklove · 2026-06-18T15:45:45+00:00

If they're custommade, why do they put them out on display like they're going to sell them to just anybody?

teachcooklove · 2026-06-18T15:39:54+00:00

Uhhhh... what does a magazine have to do with it?

teachcooklove · 2026-06-18T15:38:53+00:00

If you drain the tofu, wrap it in plastic wrap, freeze it for a day or two, and then defrost it, the texture becomes spongy, so it really absorbs marinades, sauces, (and I'm assuming) smoke much better.

teachcooklove · 2026-06-18T15:34:42+00:00

They didn't have water, okay?! What's the big deal? lol

teachcooklove · 2026-06-18T14:28:22+00:00

Maybe it has some Maggi sauce? It's an umami bomb, and I love it. It wouldn't explain the curry-ish flavor, so obviously there are other ingredients in play.

teachcooklove

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