There was a girl in my high school dating him!
I don’t know who or how or anything, but there were a couple of those type hook ups. One supposedly with Jean Claude Van Damme when he filmed a movie at the arena.
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You don’t even want to know the shit that happened during Steeler training camp…
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I do, but this is public. 
So, Food! How bout it?
I can make triangles out of round ham cuz I don’t like messy edges. In fact, thats what drives at least 90% of my creations.
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I made bread with 6% ash (burnt garlic skin). Got a really cool Smokey flavour, but i think 3-4% ash would work better
I’m thinking it would make a good crumb for the “Stalin” dish in my Russian leaders menu
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Nice. What kind of flour?
AP flour
Oh! Neat. So the color is just from the ash?
Yep!
Quite amazing
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Yeah, I was thinking a rye or something.
Anyways, very nice. I like the more dense crumb for spreads & whatnot. Been snacking on a lot of almond butter lately. That would probably be great with it.
Man. I just took the wife out for dinner. They brought me combo (chicken and beef) fajitas instead if beef fajitas. I wasn’t too broken up about it, but they brought me out a whole other beef fajita plate for free on top of the combo one.
I took it as a challenge of manhood to finish the whole thing.
I failed.
I told the waitress I would be back next week to try again.
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Do squats up to a heavy triple in the morning before you go, and just a few light snacks to stave off hunger until its time to eat.
I used to knock back 2 of those and an order of wings every saturday like that.
You got this man! 
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I don’t make pizza very often but thought @SkyzykS may appreciate my effort 
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I certainly do! 
its gorgeous!
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I’m curious about your egg-cooking technique.
Individually cracked sunny-side up in a large pan?
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My usual.
Portobello cooked with a dusting of onion powder.
I wonder how it would work out, eating these things, like a “Food Porn Diet” would go.
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I wonder if your curiosity at my cooking technique is similar to the curiosity I feel in the winter when I see a car stuck in a ditch facing the wrong way, haha.
But yeah, I crack the eggs into a glass bowl while the pan heats at medium/high heat with tallow in it. Once hot, I slowly pour the eggs in, to keep the yolks from breaking, and then, once heated, slide them out of the pan onto the plate.
Ha, nothing like that. I can’t tell you how many times I’ve started something that I turned into scrambled eggs at the last minute, pretending I meant to do that.
I’ve been making mine similar to yours, but I’ll add a splash of water to the side of the pan after the eggs are in, then cover it with a lid to set the tops. It’s just another tool in the toolbox.
On a bro-science note, I think it’s easier to eat a large amount of eggs this way vs scrambled/hard boiled/omelette.
Fun edit: Autocorrect was interesting on this post.
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In the middle of my eggs cooking, I was JUST thinking “I should use a lid so these cook a little more evenly”, haha. Great minds.
Gallagher had a good bit on quiche, where he said that a man who can make a quiche is a good lover, because it requires time and care and attention, and it’s too easy to go “f**k it, I’m just gonna have scrambled eggs.”
Concur with 2 out of 3. I ran Building the Monolith the first time primarily off of hardboiled eggs, and it was one of the most difficult things in my life because they’re SO satiating, especially when cold. And omelets take time to eat too. And I’ll even go so far as to say that this is my favorite WAY to eat eggs. But as far as “Gastoning eggs” goes, french style (hey, there goes Gaston again) scrambled eggs win. I can practically drink those, especially when mixed heavily with butter. It’s how they come on Disney cruises, and I have to really watch myself to avoid having over 20 eggs at breakfast.
…like, there’s nothing WRONG with that number, but it’s a cruise: there’s MORE to eat, haha.
And that auto-correct is something Freud would want to comment on…
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