Oh, I’ve done 7734! Upside down, man, upside down! And because it’s me I’ve also done several 07734’s. 
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Then don’t even talk about 55378008…
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Whoa bro. You’re going all Steve Wozniac on us.
My dad was pretty handy with electronics and showed us how to whistle into the phone to trigger the tones and built a dialer modem on proto board and index program on a comodore 64 when I was a kid.
If he were even an iota more enterprising… 
.
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Since we were talking about Schnitzel the other day. Cast iron griddle included for @SkyzykS
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That’s a particularly beautiful crime!
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Thanks!
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Because my plating sucks, I’m making this a crime
Tried an experiment cutting up legs of lamb into steaks, since they resemble picanha with their fat caps. It was semi-successful. Sous vide bath at 134 for 4 hours got the temp right, but I think they could stand a much longer bath to become a little more tender. But the fat cap was divine.
Made plenty to go around, and some filet mignon for the Valkyrie, because she’s just not a lamb fan.
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Made these protein poppers last night. The only crime? Eventually you eat them all. Perhaps in one sitting.
Here’s the recipe.
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yep!
Screwed up on the wrap.
Say you’re carb cutting and did it on purpose.
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You are a pro! 
.
The pro move is to tell everyone that since it’s lower in carbs and higher in protein, you’re going to be charging more.
Or call it the welders goeduck special and trademark it.
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I saw a special on Discovery about those things. Their existence is an affront to food in its entirety. Weird ass bivalve sand penis creatures.
Noted and logged. Lol
Is that Chex?
Yes, rice chex. I have a thang with chex on salad. Or without the salad. I just like chex and ranch. 
especially the Chick-fil-A Avocado Lime Ranch
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I can’t say I’ve ever seen someone put Chex on a salad.
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