cordoncordon
Master Don Juan
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Internet lingo????KarmaSutra said:
Haha that is absurd. You really are a caricature of what you want to be.
“The 22 Rules That Flip the Script With Women… And How You Can Use Them Tonight”
Most guys accidentally kill attraction before they even speak. They assume they need a bigger bank account, a better physique, or smoother lines. They miss the point.
Female desire operates on a specific set of psychological triggers. Break them, and you're invisible. Follow them, and you become magnetic.
I learned this the hard way. Years of freezing up. Getting friend-zoned. Watching other guys walk away with the girl I wanted. Then I discovered a set of 22 simple rules that rewired my entire approach.
Steak!
- Thread starter squirrels
- Start date
Haha that is absurd. You really are a caricature of what you want to be.
What happens, IN HER MIND, is that she comes to see you as WORTHLESS simply because she hasn't had to INVEST anything in you in order to get you or to keep you.
You were an interesting diversion while she had nothing else to do. But now that someone a little more valuable has come along, someone who expects her to treat him very well, she'll have no problem at all dropping you or demoting you to lowly "friendship" status.
Quote taken from The SoSuave Guide to Women and Dating, which you can read for FREE.
squirrels
Master Don Juan
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Really? I got some free-range bison from Gunpowder Bison and Trading. I actually cooked a buffalo ribeye next to my grassfed beef ribeye last night...the beef had flavor in spades over the bison.jtlancer said:
Bison is very lean, so it doesn't seem to carry flavor as well. Still a good cut of meat. Almost a "sweet" hint to it.
speed dawg
Master Don Juan
This was my life during football season. Grill out all day (usually sausages, oddball things) and finish it off with a thick ribeye at night, that I usually eat during the second half of the ESPN 645 game (usually an SEC team). Maker's Mark is the bourbon of choice from September to February. It's gin from March to August. The steak is still there, though, but just less. Usually ribs and fish as well.backbreaker said:
speed dawg
Master Don Juan
I'm of the opinion that I do cook anything on my Weber Charcoal grill, and probably can do it better than most restaurants. I've started changing that thinking since I used the cast iron skillet method that I saw that guy off "Good Eats" use. That **** is ridiculous. I still prefer the grill just because of the flavor and I like doing it. Bobby Flay also does a mean ribeye recipe on the Weber.
I've done alot of research on beef. I've resigned to the fact that I just can't get the top end stuff - I don't know if it's lobbyists, greed, or it the small farmers are just whining - but it is what it is. It ain't changing because of me. So, I do just as good buying my USDA choice beef from a few butchers that I trust. I don't really like Prime beef that much anyway, not much flavor to me, just marbling. I mean, that's basically all the USDA checks anyway.
I experiment with a variety of marinades and rubs. I like a cajun style steak with some spices and olive oil, I make a Tuscan Porterhouse with herbs and oil, I do a strip marinated in some spices with olive oil and wooster sauce. I have a recipe that uses brown sugar, sea salt and chipotle. You just can't go overboard. Try some goat cheese on a strip with a little bryan sauce. Ridiculous.
I've done alot of research on beef. I've resigned to the fact that I just can't get the top end stuff - I don't know if it's lobbyists, greed, or it the small farmers are just whining - but it is what it is. It ain't changing because of me. So, I do just as good buying my USDA choice beef from a few butchers that I trust. I don't really like Prime beef that much anyway, not much flavor to me, just marbling. I mean, that's basically all the USDA checks anyway.
I experiment with a variety of marinades and rubs. I like a cajun style steak with some spices and olive oil, I make a Tuscan Porterhouse with herbs and oil, I do a strip marinated in some spices with olive oil and wooster sauce. I have a recipe that uses brown sugar, sea salt and chipotle. You just can't go overboard. Try some goat cheese on a strip with a little bryan sauce. Ridiculous.