patrick.net

Ceffer says

Especially a cherry.

Good luck with that. Ain't no unpopped cherries available lately.

There are two lions at the University of Michigan, near the natural history museum. Legend is that they will roar when a virgin woman graduate from UM:

https://twitter.com/ramble_rants/status/1634327441425461248?ref_src=patrick.net

https://celiafarber.substack.com/p/a-cats-reaction-time

The average cat’s reaction time is approximately 20-70 milliseconds, which is faster than the average snake’s reaction time, 44-70 milliseconds.

Ceffer says

I used to own a restaurant and found this out the hard way. This brought back lots of memories. Funny

Vacuum.

Patrick says

Vacuum.

Yes. I know, but is is funnier to think that some power I don't understand is preventing me from doing what I want.

Patrick says

Vacuum.

Friction in conjunction with vacuum. I suppose you could test it by drilling a small hole in the bottom of a bucket, and see which has the greatest effect.

ElYorsh says

Ceffer says

I used to own a restaurant and found this out the hard way. This brought back lots of memories. Funny

Lol! Once I used digging rod to get them out and realized how dangerous that was before throw them out.

Patrick says

There are two lions at the University of Michigan, near the natural history museum. Legend is that they will roar when a virgin woman graduate from UM:

Every college has its virgin test joke. At my alma mata, it is a statue of Pegasus that if a virgin touches it, Pegasus will fly away.

I'm sure many women have actually had that thought.

Happened to me once...

Cougar

RandalRay says

Or California and Florida. =))

RandalRay says

The top picture is a wide angle but the lard asses on the bottom picture is zoomed in on the subject, as to make sure the picture doesn't show the only fat people at a beach with thousands of people. It would ruin their narrative buzz.
I can assure you there were fat people in the 70's my mom was the size of the gal in the red bathing suit, my uncles were all the size the guy with his hands up.
We were at the beach(Jacksonville Jetties) every weekend.

RandalRay says

Also I keep telling you folks that the nonissue of the sudden emergence of fat people and the gas lighting that fat people never existed before, and all of the fat people in the world are somehow your problem, is really about THIS...

https://www.breitbart.com/tech/2023/03/17/loyola-u-prof-neatly-organized-pantries-are-rooted-in-racism-sexism/

and this

https://www.nfpa.org/News-and-Research/Publications-and-media/NFPA-Journal/2022/Summer-2022/News-and-Analysis/Dispatches/Food-Processing-Fires

Brought on by the same people who write about this...
https://www.factcheck.org/2022/05/unfounded-claims-about-frequency-and-causes-of-food-plant-fires/

damn my lying eyes!

https://www.usnews.com/news/us/articles/2022-05-03/fact-focus-food-plant-fires-fuel-conspiracy-theory

https://wholecows.com/the-number-of-beef-cows-in-the-u-s-drops-to-the-lowest-level-since-1962-as-the-global-food-crisis-intensifies/

The wall dildo dent remover. It's time has come. Who says our Republic has lost its innovative spirit?

https://t.me/STFNREPORT/22573

SEASONING POLICE

My black musician buddy, he puts the entire spice cabinet in every dish he cooks. Even the liquids like Worstershire, Soy Sauce, and liquid smoke.

One of the interesting thing about Justin Wilson he put everything in his spice cabinet as well. But he limited spices that went to become "Cajun" seasoning.
Tim unlike Justin also had stuff like Caraway seeds and Turmeric other oddball herbs normally wouldn't go with that blend.

South Florida Latin community seasons everything with Goya Sas'son seasoning. Everything is either orange or yellow depending on the ratio they put.

Everyone harks on about seasoning, and their ethnic blend is better than others. But I say, I'll either eat it or I wont. I'm more interested in the texture, cooking method, and doneness perfection of the meal. then I get into the seasoning. Unless the seasoning gets in my way first, which is bad.

One of my cooking mentors when I was growing up, was a retired Navy Cook. He was a cook in WWII on some of the biggest battle ships. We worked at Streeter's Catering here in South Florida, they did a lot of high end Bat Mitzvah and Weddings.
Tony told me his hard rule about seasoning, no preparation should have more than five ingredients. So if a meal had 25 ingredients, he would break them up in 5 different prep stages of the meal, then combine the 5 preparations and incorporate them into one. He didn't go for throwing 10 different things into one pot, he said the flavor profiles don't get to develop. He grouped ingredients that would be prepared and mixed that he knew complemented each other, and the result would complement the final dish. Streeters had a long waiting line you put your party order in 6 months in advance. Tony's entre's were amazing.

Yeah, tell me about your bad day?

Looks like the end of Dr. No

"Don't turn that valve that way you fool!"