That’s how you know it is quality.

Still looking great. I should probably make some myself. I have all the ingredients and just need to make the bread.

It doesn’t look very authentic but it’s within tolerances. Even a bad banh mi is still a good sandwich.

Carrots, onions, cilantro, mayo/butter on a baguette. That’s the essential base line. The savory components can be highly variable. Maybe some hot or sweet peppers.

One of the tastiest things on earth.

That definitely happens but I was thinking about intentional wilting. You take a few cups of boiling water and pour it into the cut veg. You let it sit for a few minutes and then you drain it off. It’s the style used in every Mexican restaurant I found on the east coast of the United States. You’ll never find it on the west coast. Over there they want their cabbage is crispy as can be to add crunch to their fish tacos. It’s more of a condiment there and more of a side dish on the East Coast.

But it is Margarita season. I just bought some lime Gatorade. I might have to buy some tequila.

If I wanted to go full Mex I would have wilted the veg and cilantro for a few minutes before adding the lime juice. But decided against it.

I thought about some cojita but then remembered I can get the pepper crusted kind here, got depressed and decided not to get it.

I seldom do.

Fettiberg? Is that my new band name?

Great news. I bought a house and the septic tank passed an inspection. A few months later something was bothering me. My spidey sense was tingling. I called out someone to check the septic tank. They pulled off the cement cap and the 1940 brick and mortar wall of the septic tank moved 3 inches. Oh, and there was an inch between the water and the cap.

That hunch paid off. Disaster avoided. $7000 later I had a new septic tank and I had them put in a new leach field into the front yard instead of the back yard for livestock reasons.

The lesson here is that this whole situation can be fixed for less than $10,000. It worked for me so it has to work for the whole internet, right?

Layers of shitposting.

I checked his Truths including his deleted ones and I’m not seeing this. Also the post says he tweeted it but that’s clearly a red checkmark from true social.

Our little meat shop (not really a butcher) sells more Angus ribeye than literally any other retailer in America. It’s not just the best deal in [my middle of nowhere] town. It’s the best deal possible.

My idea of an extravagant date means getting a hotel in a place likely to get hit by a hurricane. I’m not a role model.

I figured if the walk was small enough then the corn could just sit across it and not even come in contact with a small amount of water and put a lid on top. Or put a round rack in if you have one and put the corn on top of that. Pop a lid on top to trap the steam

A wok works too.

I try

I’m familiar with it.

The fans don’t have to blow on people. Just get the smoke out.

Salt, pepper, both sides. Let them rest for about 30 minutes at room temperature.

One was done with cast iron on an induction burner. One was done in stainless on an electric burner. My other larger burner was busy with the corn. Turn on any fans your kitchen is equiped with because it’s going to get smokey.

Heat the burner to 400°, pat the steak dry with a paper towel, melt butter in the hot pan, add the steak, set the timer for 2 to 4 minutes depending on how done you want the steak and how thick it’s cut. Flip it. Set the timer again. Tent each one individually in foil for 5-10 minutes. Serve.

For a more done steak than medium you may need to lower the temperature to 375 and increase the time. Or just kick out whoever wants their steak messed up.

I have a steamer insert for a two gallon pot. Poor water in the bottom, put the husked corn in, bring the small amount of water in it to boil for 5 minutes. Pull it out. It’s cooked faster than the steaks once you include the resting time on the steaks.