48 Eye-Pleasing Pics For a Leisurely Scroll
Choice pics that are Chill Chums approved.
Choice pics that are Chill Chums approved.
2
Damn that's a sweet ride.
3
$400? Inflation's a b**ch, back in my day getting molested by creepy strangers was free.
4
I'd love to see something like this some day.
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When you absolutely NEED to charge that phone up.
10
I do not like this for many, many reasons. But I'm keeping those to myself.
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Well, I'm kind of a pretty private guy to be honest and also lately I've kind of stopped bothering with pretending like this particular part of my day matters.
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What I write here has no interest to you I imagine. Or, at the least, it shouldn't if you're reasonable.
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You just want to go about your day and consume these pictures encumbered by the thought that there might be some vital information here.
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The fact is, there isn't.
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This is just a case of taking what is a decent idea and over-applying it to the point of redundancy.
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But that's neither here nor there.
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Let's talk about more cheerful things like steak.
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But it's gotta be made right, you know?
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You can't be a little b--ch about the salt and pepper, season aggressively, and don't be afraid of heat.
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Get that s--t rippin' my dude.
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Sear it nice and hard, make sure it's patted dry first though and have a small layer of oil on your searing surface to faciliate heat transfer.
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Timing depends heavily on the cut and thickness of your steak, but a couple of minutes on each side is good for mist grocery store steaks. Thicker cuts can be finished in the oven.
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It's also important to give your steak a few minutes to rest, ideally on a wire rack so you can get good air circulation and don't ruin that crust you developed on whatever side you put facing down. Steam is the enemy of crust.
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If you wanted to be a real baller, you'd have prepped some compounnd butter by mixing butter and fresh chopped herbs together, maybe with a lil garlic or something.
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If you did that, pop that shiz on shortly before serving.
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