Geist de la Muerte Gatito 2015-05-20T13:43:55-04:00
Ribs that are home made are so good. I don't know why folks go to places like Apple Bees and order ribs. There is hardly any meat on them. You are pretty much chewing on bone.
Lord Zombitten 2015-05-20T13:47:34-04:00
If I go someplace like Applebee's, I get steak or some such. Never rijs because of that very reason. If I'm paying $15 for meat, I want meat, not bone!
Geist de la Muerte Gatito 2015-05-20T13:51:57-04:00
If I am in the mood for steak, I want it at an actually steak house. Ruth Chris or Morton's. I think places like Ruby Tuesday or Applebee's are just serving me the crappiest types of steak. Plus there isn't much flavor to them and you have to make sure to order it rare, otherwise it's like shoe leather. (Not that I've tried to eat a shoe before)
I usually prefer medium myself, but I will certainly keep that in mind Geist. I dislike over cooked meat. I don't get how some people do it.....
Geist de la Muerte Gatito 2015-05-20T13:58:39-04:00
Ted Turner has a decent steak house. The food is great, you get free house made pickles to munch on before you get your food and the steak taste excellent. I always get mind medium rare. That way it's perfect. Mmmmmmmm
Jeff 2015-05-20T13:58:41-04:00
In Texas (non-chain restaurants/homes), it is considered bad taste/manners, to put something on meat, after it is cooked. A marinade, or rub, before cooking is fine. The key, is to taste the meat, not the sauce.
-
Anything beyond medium, is charcoal. ; p
I prefer it to be pink (JUST cooked) all the way through, maybe a LITTLE bit of red. Anything beyond that is kind of gross, and needs sauce to be edible.
Another reason to order medium-rare or so is that they save the worst meat for folks who like their shoe leather
Jeff 2015-05-20T14:13:47-04:00
That is what medium is, just pink, a bit of red juice. Anything more is hard to chew. Same for anything rarer, it is hard chew, not as hard as charcoal, but not as easy as medium.
Lord Zombitten 2015-05-20T14:15:54-04:00
I've learned around here that I need to order medium-rare in order to get medium. If I order medium, I usually get medium-well or well
Ahh... Yeah, it does depend on who is cooking. I've found that if you have to explain, go somewhere else. There is a place in the Fort Worth Stockyards, that only does Medium. It actually says, the only way to cook steak is medium, and that is the only way you get it here. You have to eat the Filet Minion with a spoon, that is how tender it is. It is like chocolate steak, melt in your mouth. ; p
Geist de la Muerte Gatito 2015-05-20T14:24:01-04:00
is that they save the worst meat for folks who like their shoe leather
lol! A fitting punishment. Only pork, chicken and fish should be totally cooked. Unless it's sushi. Mmmmmmm, tuna.
Geist de la Muerte Gatito 2015-05-20T14:29:45-04:00
I've learned around here that I need to order medium-rare in order to get medium. If I order medium, I usually get medium-well or well
Well why give them the good stuff when they just want it burned? They won't know the difference, it's literally impossible to tell when the meat is over-cooked.
@Geist: So, it turned out, my lunch was NOT BBQ, at least, not the sense you are all talking about. It was grilled chicken, with a maple bacon seasoning of sorts on it. Served with mashed sweet potato, corn, and broccoli.
Geist de la Muerte Gatito 2015-05-20T14:32:29-04:00
chocolate steak
omg, that sounds good. Funny how I've never had the cut of meat before.
Geist de la Muerte Gatito 2015-05-20T14:33:44-04:00
@GM: Your lunch still sounds tasty. Never knew there was a maple bacon seasoning. I must look this up and sample it for myself.
Lord Zombitten 2015-05-20T14:35:25-04:00
I know they don't know what they're doing. Yet another reason I usually don't go to restaurants for food
@Geist: It's made by the Club House brand of seasonings. Not sure if it has bacon flavour, but definitely has the maple.
Jeff 2015-05-20T14:47:52-04:00
Quote: The tenderloin is the most tender cut of beef and is also arguably the most desirable and therefore the most expensive. The average steer or heifer provides no more than 500 grams of filet mignon. Because the muscle is not weight-bearing, it contains less connective tissue, which makes it tender. However, it is generally not as flavorful as some other cuts of beef (example, primal rib cuts), and is often wrapped in bacon to enhance flavor, and/or is served with a sauce.
It's rare, done and anything undercooked in between :P
OK, there's charcoal too. Inedible but good for you.
Eric 'Tchotchke' Aschner 2015-05-20T14:59:02-04:00
A GOOD steak should only be cooked rare. It better be moo-ing when it hits the plate.
I remember one time I was at a mid-tier steakhouse in Chicago and ordered rare. They were like "What? Are you sure? There's some blood still." I'm like, yeah, should be a lot if done right. They bring me something that was baaaarely a medium, with some pink on the inside. I tell the waiter that it wasn't cooked right and showed it to him. He says "yeah, you ordered rare, of course there's still going to be pink." grrrr...
Jeff 2015-05-20T14:59:31-04:00
Food was cooked, to help us better digest it, and make it easier to chew. Some people can like rarer, or over cooked foods.
-
I have actually read that meat, and most vegetables would be better for us raw, as cooking causes some of the vitamins and minerals to be lost. Plus, we tend to add a bunch of stuff we don't need to it, for flavor. However, over the centuries, our bodies have adopted to cooked foods, so our systems would not process raw foods as it should anymore.
The inverse can be true as well though: cooking helps to break certain things down and thus allowing us to ingest it better.
Lord Zombitten 2015-05-20T15:07:44-04:00
Tchotchke, that reminds me of a time a friend took me and the wife to Aussies. He ordered a rare steak, and it came back medium. He told the waiter it was over-cooked and sent it back. The next one came back medium-rare. He sent it back. The manager came ABS asked what the problem was, and my friend explained the situation. The manager brought the next one. It was still over-cooked. When the manager brought the fourth one, there was a ring of blood on the plate. He set it down and stoof back with his arms folded, as if to say "There! What do you think of this under-cooked mess!?" My friends response was this: he looked up at the manager with a slight smile and politely said, "Yes, this is perfect. Thank you, and thank you very much for your patience." The manager looked shocked that it was actually what my friend wanted
Jeff 2015-05-20T15:10:29-04:00
@ DrP:
That is true, now anyhow. Since we have evolved to eat our food as such.
Jeff 2015-05-20T15:14:00-04:00
If you go to the State Capital Building in Austin. There is a place you can ask to go. It has the Texas State Law, which states: All steaks in Texas will be cooked Medium.
-
Fact: In most places in Texas, if you ask for rare, they will bring out a piece of meat, that has never touched the grill. The slight brown on the outside, is where they dragged it on the floor.
@Jeff: Wrong, asking for rare still means they need to actually cook it, blue rare is where they don't want them to cook it. Blue rare is literally 30-45 seconds per side on the grill. Rare is at least warm in the middle. Blue is barely warm(still would be considered cold) in the middle.
Jeff 2015-05-20T15:47:26-04:00
There is no actual right or wrong. Which is why so many people do things so differently. It is what makes life interesting. I have also been joking all day. I am very rarely serious. An easy way to tell if I'm serious, is when I don't reply. ; p
Except...having worked in kitchens for the majority of the past 10 years and gone through the schooling to become a chef(never did, couldn't find the passion required for it), there is definitely a right and wrong way of cooking a steak. :P
Most people that cook steaks at home, and get medium rare, saying it's under cooked, or over cooked, don't know how to properly cook a medium rare delicious piece of meat.
Ouch, my leg muscles feel violated. Extracted, sretched and then stuffed back.
Jeff 2015-05-20T16:02:30-04:00
Even if you take a small sample from the replies here. Everyone has their own preference, perception, or opinion on how to cook. There are even differences depending on the school, or restaurant, on what rare, med rare, medium, ect are. Ask a million people, and get a million different replies.
-
@ Tsveta;
I can seriously say that I am not serious... ; p
And there was the time when steaks were simply ready, not ready and not available...
Powers of Tesla 2015-05-20T16:19:17-04:00
Hi all. Sorry to have missed all the discussion, I wish you had all been here from 11:00 to 6:00 CDT.
I personally come from the North Carolina tradition of meat, smoke, sauce. Although in keeping with more modern trends I do now make a rub that goes on the pork first. In the East coast tradition there is but one meat you are referring to when you say "barbeque" and that is pork. You may, under some very stringent conditions, barbeque a chicken, but only after every available pig has been consumed, and even then it is frowned upon. In Texas, if you say "barbeque you are automatically assumed to be referring to beef. I have a fantasy of locking a Texan and a North Carolinian in a room and yelling "barbeque". Then coming back later to see who won the fight. The pork was good, but I had some trouble moderating the heat, temps last night went down to 39 degrees locally and my poor old Weber kettle is not insulated so my temps were too low to break down the tissue and really tenderize the butt. Pork butt, for the uninitiated, is what a bone in pork shoulder is called by barbeque aficionados. May also be called a Boston Butt. But the best part of the whole exercise, was that before I began smoking I trimmed the butt for the money muscle which I removed at about 5am and put aside to use in MY dinner tonight. Click on the link to see what it is.
http://imgur.com/gallery/afmArNw
Jeff 2015-05-20T16:20:17-04:00
...is that a reference to the silliness of debating how to cook food, when millions of people have no food?
Powers of Tesla 2015-05-20T16:25:17-04:00
as to steak, I want it rare,I have always said, "I want to cut in to my steak and know that things hurt worse than this have lived long productive lives".
@Jeff: Technically, there is still the right and wrong. Textbooks always give the picture, and the temperature to hit for the steak to be the right way. But yes, as you said, there is always a difference when you take a sampling from people.
PoT, that's exactly the problem I anticipate with doing a Thanksgiving turkey, unless I can manage to build a masonry smokehouse by then. Your swineapple looks amazing, by the way
@Tsveta: Those look awesome...and you are evil. I want them, but not sure if I should order them...money doesn't grow on trees you know....it grows in them and takes effort to extract from employers.
Jeff 2015-05-20T16:51:42-04:00
There is more than one text/cook book. Most of them will very on temp, time, ect.
-
@ Tsveta
The right way: Did it taste good.
The wrong way: Did it catch fire.
I threw too much money on Kickstarter lately. But just couldn't resist. Especially with the Knot dice. Labyrinth is awesome for that.
Regarding taste - I like vinegar in my salad, he likes lemon. Lemon in salad makes it taste funny and with a hint of dirty mop to me.
Geist de la Muerte Gatito 2015-05-20T17:07:34-04:00
gone through the schooling to become a chef(never did, couldn't find the passion required for it)
I didn't have the talent. I still love to cook and am better than the average home cook (which means cooking a bunch of chemical crap from a box) but I am probably better as a baker than a chef. I did love the perks of working in a hotel kitchen though.
Geist de la Muerte Gatito 2015-05-20T17:08:47-04:00
Move to America, they are cheaper here. Although, I don't know how much the move will cost you, so it might not be such a good idea. ; p
Eric 'Tchotchke' Aschner 2015-05-20T17:37:05-04:00
Oakley's are crap. Build quality is meh, and they fit so poorly they give you a serious headache after an hour of wearing them. Used to swear by Ray-Bans until they sold to Luxotica. They're crap now too. Maui's are the only thing I've bought since.
I need grey polarized / clear combo. Nothing fancy. Changeable lens.
Powers of Tesla 2015-05-20T17:47:26-04:00
@Geist. You're welcome. Mine is on the grill right now.
@LZ. With the turkey you don't need to worry so much about breaking down tough tissue. If you want it smoked you can cold smoke it on a grill for a couple of hours, then build the fire and rake the coals around the edges to roast the bird to finished temperature. I've done it.
Micah "Zem the Mattress" Philson 2015-05-20T17:47:35-04:00
And for sunglasses I HIGHLY recommend you go to your local optometrist. You are going to pay a higher price, but what you get will be worth it. 90% of sunglasses are made with lenses that actually damage your eyes because they are pressed or cut out of plastic sheets and are not uniform throughout, which can damage your eyes and result in headaches. Your optometrist will sell you frames that suit your face and lifestyle with lenses which, even if they aren't corrective, will be precision made and will enable you to see better with less eyestrain.
Not all 80's music was hair metal, or band with members that have long hair... The proper term for Savatage, is Progressive Rock. ; p
This is a Hair Band: https://www.youtube.com/watch…
Hi @Jeff... I'm shortly dashing away again for artsy stuff. One of these days we'll spin music in this comment section together. Looking forward to it!
Jeff 2015-05-20T18:13:07-04:00
Ohhh... it's on... ; p
Anja "Cha!" Allen 2015-05-20T18:13:16-04:00
Ha we both thought of Poison :)
Anja "Cha!" Allen 2015-05-20T18:14:17-04:00
:):):):):):):):):):):):):)::):):):):):):):)
Micah "Zem the Mattress" Philson 2015-05-20T18:18:14-04:00
Hah. 4 eyes. Geez, you two are busy in here. Not even competing for music, remind me to stay away when that happens, but still that many comments.
Lord Zombitten 2015-05-20T18:26:28-04:00
PoT, I'll keep that in mind. I still want a smokehouse, though. Of course, that's more for when I go hunting, so U can smoke the large quantity of meat thereby obtained all at once
Yes, they have stated that you may add-on to the order. Remember that KS only stuff will REMAIN KS only stuff, so think about a NSFW deck if you haven't already. For more info look at the latest update or just ask another question here.
Ribs that are home made are so good. I don't know why folks go to places like Apple Bees and order ribs. There is hardly any meat on them. You are pretty much chewing on bone.
If I go someplace like Applebee's, I get steak or some such. Never rijs because of that very reason. If I'm paying $15 for meat, I want meat, not bone!
If I am in the mood for steak, I want it at an actually steak house. Ruth Chris or Morton's. I think places like Ruby Tuesday or Applebee's are just serving me the crappiest types of steak. Plus there isn't much flavor to them and you have to make sure to order it rare, otherwise it's like shoe leather. (Not that I've tried to eat a shoe before)
Yeah, that's why I don't usually go there
I usually prefer medium myself, but I will certainly keep that in mind Geist. I dislike over cooked meat. I don't get how some people do it.....
Ted Turner has a decent steak house. The food is great, you get free house made pickles to munch on before you get your food and the steak taste excellent. I always get mind medium rare. That way it's perfect. Mmmmmmmm
In Texas (non-chain restaurants/homes), it is considered bad taste/manners, to put something on meat, after it is cooked. A marinade, or rub, before cooking is fine. The key, is to taste the meat, not the sauce.
-
Anything beyond medium, is charcoal. ; p
I prefer it to be pink (JUST cooked) all the way through, maybe a LITTLE bit of red. Anything beyond that is kind of gross, and needs sauce to be edible.
I do agree with the sentiment other wise though.
Another reason to order medium-rare or so is that they save the worst meat for folks who like their shoe leather
That is what medium is, just pink, a bit of red juice. Anything more is hard to chew. Same for anything rarer, it is hard chew, not as hard as charcoal, but not as easy as medium.
I've learned around here that I need to order medium-rare in order to get medium. If I order medium, I usually get medium-well or well
That's what I'm referring to LZ.
Ahh... Yeah, it does depend on who is cooking. I've found that if you have to explain, go somewhere else. There is a place in the Fort Worth Stockyards, that only does Medium. It actually says, the only way to cook steak is medium, and that is the only way you get it here. You have to eat the Filet Minion with a spoon, that is how tender it is. It is like chocolate steak, melt in your mouth. ; p
is that they save the worst meat for folks who like their shoe leather
lol! A fitting punishment. Only pork, chicken and fish should be totally cooked. Unless it's sushi. Mmmmmmm, tuna.
I've learned around here that I need to order medium-rare in order to get medium. If I order medium, I usually get medium-well or well
Then the cooks don't know what they are doing.
Well why give them the good stuff when they just want it burned? They won't know the difference, it's literally impossible to tell when the meat is over-cooked.
@Geist: So, it turned out, my lunch was NOT BBQ, at least, not the sense you are all talking about. It was grilled chicken, with a maple bacon seasoning of sorts on it. Served with mashed sweet potato, corn, and broccoli.
chocolate steak
omg, that sounds good. Funny how I've never had the cut of meat before.
@GM: Your lunch still sounds tasty. Never knew there was a maple bacon seasoning. I must look this up and sample it for myself.
I know they don't know what they're doing. Yet another reason I usually don't go to restaurants for food
They aren't all bad though, usually just chain places. The good hidden hole-in-the-wall and mom & pop types are usually good to go (usually anyway).
@Geist: It's made by the Club House brand of seasonings. Not sure if it has bacon flavour, but definitely has the maple.
Quote: The tenderloin is the most tender cut of beef and is also arguably the most desirable and therefore the most expensive. The average steer or heifer provides no more than 500 grams of filet mignon. Because the muscle is not weight-bearing, it contains less connective tissue, which makes it tender. However, it is generally not as flavorful as some other cuts of beef (example, primal rib cuts), and is often wrapped in bacon to enhance flavor, and/or is served with a sauce.
There's a difference between medium rare and medium done?
It's rare, done and anything undercooked in between :P
OK, there's charcoal too. Inedible but good for you.
A GOOD steak should only be cooked rare. It better be moo-ing when it hits the plate.
I remember one time I was at a mid-tier steakhouse in Chicago and ordered rare. They were like "What? Are you sure? There's some blood still." I'm like, yeah, should be a lot if done right. They bring me something that was baaaarely a medium, with some pink on the inside. I tell the waiter that it wasn't cooked right and showed it to him. He says "yeah, you ordered rare, of course there's still going to be pink." grrrr...
Food was cooked, to help us better digest it, and make it easier to chew. Some people can like rarer, or over cooked foods.
-
I have actually read that meat, and most vegetables would be better for us raw, as cooking causes some of the vitamins and minerals to be lost. Plus, we tend to add a bunch of stuff we don't need to it, for flavor. However, over the centuries, our bodies have adopted to cooked foods, so our systems would not process raw foods as it should anymore.
The inverse can be true as well though: cooking helps to break certain things down and thus allowing us to ingest it better.
Tchotchke, that reminds me of a time a friend took me and the wife to Aussies. He ordered a rare steak, and it came back medium. He told the waiter it was over-cooked and sent it back. The next one came back medium-rare. He sent it back. The manager came ABS asked what the problem was, and my friend explained the situation. The manager brought the next one. It was still over-cooked. When the manager brought the fourth one, there was a ring of blood on the plate. He set it down and stoof back with his arms folded, as if to say "There! What do you think of this under-cooked mess!?" My friends response was this: he looked up at the manager with a slight smile and politely said, "Yes, this is perfect. Thank you, and thank you very much for your patience." The manager looked shocked that it was actually what my friend wanted
@ DrP:
That is true, now anyhow. Since we have evolved to eat our food as such.
If you go to the State Capital Building in Austin. There is a place you can ask to go. It has the Texas State Law, which states: All steaks in Texas will be cooked Medium.
-
Fact: In most places in Texas, if you ask for rare, they will bring out a piece of meat, that has never touched the grill. The slight brown on the outside, is where they dragged it on the floor.
Restroom floor?
@ Tsveta:
Could be. Asking for a Rare Steak, is insulting to the cook. It is saying that you do not want them to actually cook it. ; p
@Jeff: Wrong, asking for rare still means they need to actually cook it, blue rare is where they don't want them to cook it. Blue rare is literally 30-45 seconds per side on the grill. Rare is at least warm in the middle. Blue is barely warm(still would be considered cold) in the middle.
There is no actual right or wrong. Which is why so many people do things so differently. It is what makes life interesting. I have also been joking all day. I am very rarely serious. An easy way to tell if I'm serious, is when I don't reply. ; p
Can't you be serious at least once? :P
Except...having worked in kitchens for the majority of the past 10 years and gone through the schooling to become a chef(never did, couldn't find the passion required for it), there is definitely a right and wrong way of cooking a steak. :P
Most people that cook steaks at home, and get medium rare, saying it's under cooked, or over cooked, don't know how to properly cook a medium rare delicious piece of meat.
Ouch, my leg muscles feel violated. Extracted, sretched and then stuffed back.
Even if you take a small sample from the replies here. Everyone has their own preference, perception, or opinion on how to cook. There are even differences depending on the school, or restaurant, on what rare, med rare, medium, ect are. Ask a million people, and get a million different replies.
-
@ Tsveta;
I can seriously say that I am not serious... ; p
And there was the time when steaks were simply ready, not ready and not available...
Hi all. Sorry to have missed all the discussion, I wish you had all been here from 11:00 to 6:00 CDT.
I personally come from the North Carolina tradition of meat, smoke, sauce. Although in keeping with more modern trends I do now make a rub that goes on the pork first. In the East coast tradition there is but one meat you are referring to when you say "barbeque" and that is pork. You may, under some very stringent conditions, barbeque a chicken, but only after every available pig has been consumed, and even then it is frowned upon. In Texas, if you say "barbeque you are automatically assumed to be referring to beef. I have a fantasy of locking a Texan and a North Carolinian in a room and yelling "barbeque". Then coming back later to see who won the fight. The pork was good, but I had some trouble moderating the heat, temps last night went down to 39 degrees locally and my poor old Weber kettle is not insulated so my temps were too low to break down the tissue and really tenderize the butt. Pork butt, for the uninitiated, is what a bone in pork shoulder is called by barbeque aficionados. May also be called a Boston Butt. But the best part of the whole exercise, was that before I began smoking I trimmed the butt for the money muscle which I removed at about 5am and put aside to use in MY dinner tonight. Click on the link to see what it is.
http://imgur.com/gallery/afmArNw
...is that a reference to the silliness of debating how to cook food, when millions of people have no food?
as to steak, I want it rare,I have always said, "I want to cut in to my steak and know that things hurt worse than this have lived long productive lives".
https://www.kickstarter.com/projects/14060795/fantasy-game-mats
Fire forest for your exploding kitten match?
@Jeff: Technically, there is still the right and wrong. Textbooks always give the picture, and the temperature to hit for the steak to be the right way. But yes, as you said, there is always a difference when you take a sampling from people.
Pha. You look at it, you cook it.
PoT, that's exactly the problem I anticipate with doing a Thanksgiving turkey, unless I can manage to build a masonry smokehouse by then. Your swineapple looks amazing, by the way
@Tsveta: Those look awesome...and you are evil. I want them, but not sure if I should order them...money doesn't grow on trees you know....it grows in them and takes effort to extract from employers.
There is more than one text/cook book. Most of them will very on temp, time, ect.
-
@ Tsveta
The right way: Did it taste good.
The wrong way: Did it catch fire.
I threw too much money on Kickstarter lately. But just couldn't resist. Especially with the Knot dice. Labyrinth is awesome for that.
Regarding taste - I like vinegar in my salad, he likes lemon. Lemon in salad makes it taste funny and with a hint of dirty mop to me.
gone through the schooling to become a chef(never did, couldn't find the passion required for it)
I didn't have the talent. I still love to cook and am better than the average home cook (which means cooking a bunch of chemical crap from a box) but I am probably better as a baker than a chef. I did love the perks of working in a hotel kitchen though.
http://imgur.com/gallery/afmArNw
I think I just had an orgasm. Thank you.
And he has bad childhood memories, when fever was treated with vinegar. I didn't like it either, vinegar is for salads anyway :)
I do not know what dry mop tastes like. ; p
Dusty-basementy with a hint of moldy lemon :P Take a whiff at one.
My nose and eyes are easily offended. It's a curse.
I'm on the hunt for nice sunglasses. Why are Oakleys so almost at the price of my damn bike?
https://d6sdgtc8y9vla.cloudfront.net/generate/…
300 euros. Bleh.
Move to America, they are cheaper here. Although, I don't know how much the move will cost you, so it might not be such a good idea. ; p
Oakley's are crap. Build quality is meh, and they fit so poorly they give you a serious headache after an hour of wearing them. Used to swear by Ray-Bans until they sold to Luxotica. They're crap now too. Maui's are the only thing I've bought since.
I need grey polarized / clear combo. Nothing fancy. Changeable lens.
@Geist. You're welcome. Mine is on the grill right now.
@LZ. With the turkey you don't need to worry so much about breaking down tough tissue. If you want it smoked you can cold smoke it on a grill for a couple of hours, then build the fire and rake the coals around the edges to roast the bird to finished temperature. I've done it.
Wow, busy day. Of course it is when I'm gone.
Of course.
Indeed
I <3 meat! Medium rare for me please :)
I don't know where the memories have gone: https://www.youtube.com/watch…
I like beef
http://youtu.be/0eph_8nQbE4
That was rathergood.
Hair Metal... Cool :)
Cha, where is it? https://www.youtube.com/watch…
And for sunglasses I HIGHLY recommend you go to your local optometrist. You are going to pay a higher price, but what you get will be worth it. 90% of sunglasses are made with lenses that actually damage your eyes because they are pressed or cut out of plastic sheets and are not uniform throughout, which can damage your eyes and result in headaches. Your optometrist will sell you frames that suit your face and lifestyle with lenses which, even if they aren't corrective, will be precision made and will enable you to see better with less eyestrain.
Ask a former lens tech.....
Extreme Glam
http://youtu.be/xCChxBSRo1Y
Not all 80's music was hair metal, or band with members that have long hair... The proper term for Savatage, is Progressive Rock. ; p
This is a Hair Band: https://www.youtube.com/watch…
This is glam: https://www.youtube.com/watch…
(or rather a parody of glam)
@Zem hehehe more beef
http://youtu.be/szF4PDHgyzw
Hi @Jeff... I'm shortly dashing away again for artsy stuff. One of these days we'll spin music in this comment section together. Looking forward to it!
Ohhh... it's on... ; p
Ha we both thought of Poison :)
:):):):):):):):):):):):):)::):):):):):):):)
Hah. 4 eyes. Geez, you two are busy in here. Not even competing for music, remind me to stay away when that happens, but still that many comments.
PoT, I'll keep that in mind. I still want a smokehouse, though. Of course, that's more for when I go hunting, so U can smoke the large quantity of meat thereby obtained all at once
Never had Polaroid headaches, only work ones :)
And I don't think that anyone around here will make biking sunglasses for me. Max is photosensitive prescriptions.
Looking like my ass.
I need not too dark polarized and clears to keep evening bugs out of my face plugs.
Nighty everyone :)
Night :)
Night to you too!
G' Night Tsveta
Night Idle!
I <3 meat! Medium rare for me please :)
Cha has good taste
Laters taters (Tsveta).
She does indeed Geist! Night Tsveta!
Thought of building your own smoke house LZ?
Is it possible to add on to your order? My girlfriend wants a deck of her own.
Yes, they have stated that you may add-on to the order. Remember that KS only stuff will REMAIN KS only stuff, so think about a NSFW deck if you haven't already. For more info look at the latest update or just ask another question here.
This will occur with the survey.
I leave for ONE HOUR and... well... I was gone, I guess. Nothing special. Carry on.