cordoncordon
Master Don Juan
- Joined
- Jun 2, 2006
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Internet lingo????KarmaSutra said:
Haha that is absurd. You really are a caricature of what you want to be.
"I just moved here from Florida."
That sentence contains at least five follow-up questions she WANTS you to ask. Where in Florida? What brought you here? How long have you been in the area? What do you miss? How does it compare to here?
She handed them to you on a silver platter. And you said, "Oh cool. I come here every week. I love this band. Ummm... pretty crowded tonight."
She smiled politely. Nodded. And never texted you back.
I was that guy for years. Talking too much. Listening too little. Panicking about my next sentence while she was literally feeding me the answers.
Then I found 22 rules that fixed the whole thing. Rule number one: shut up and listen. She'll tell you exactly what to say.
Steak!
- Thread starter squirrels
- Start date
Haha that is absurd. You really are a caricature of what you want to be.
"She Liked You in March. It's October Now."
Attraction runs on a clock.
She flirted for weeks. Touched your arm. Found reasons to be alone with you. And you were careful. Respectful. Waiting for the right moment.
The moment had a shelf life. It expired around month two, and by the time you asked her out, she'd quietly filed you under "little brother."
One of the hardest lessons inside the 22 Rules: women rarely wait. Interest either grows or it decays, and nothing decays it faster than a man who never moves.
Make the move while she's still inventing reasons to be near you.
squirrels
Master Don Juan
- Joined
- Apr 15, 2003
- Messages
- 6,620
- Reaction score
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- Age
- 47
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.