joeyjoejoejuniorshabadoo

Soft Dinner roll 8 pack some stores have them in rouond aswell. buy 3 or 4 packs. they are awesome and freeze forever

buy it and see if it has your tune on it. if not sell it for what you paid

you cant eat "peace be with you"

so good

I just wanna tell you how I'm feeling Gotta make you understand lay the clingwrap out on the bench, try to have as much space as possible and lay it so the clingwrap is flat on the bench like a carpet. put the meat on the wrap and start rolling. roll away from yourself. put your hand past the sexy meat wad and with your other hand give it a gentle pull while you roll it to keep the clingwrap tight. you can give the meat a little squeeze at each end while rolling to stop it from coming out the edges repeat again and again

same... if for no other reason than to piss off the fanbois

never anything. just mince. adding extra things means you have to over-work the protein in the meat and it becomes tougher.

car is so nice i had to say it twice

if that is ashneel's old car then it was mint when he brought it to DECA....

if that is ashneel's old car then it was mint when he brought it to DECA....

1. obtain mince - highest quality you are willing to pay for 2. place mince on clingwrap being careful to keep the meat "strands" all in the same direction 3. roll meat into a cylinder approximately the size of the buns you intend to use 4. roll tightly so the clingwrap goes around the meat like 20 times (you can pinprick the clingwrap along the way to remove air) 5. find what you think is a sharp knife... make it sharper 6. slice meat into 1" thick slabs. 7. leave meat on cutting board until it is sitting at room temp (30 mins + is preferable) 8. heat a heavy based pan... then heat it some more. 9. season meat heavily with good salt and rub some oil on it. 10. place in pan. do not overcrowd pan as this will reduce the heat 11. the clingwrap will instantly shrink and you can remove it after a few seconds. 12. cook until crust develops on one side then flip gently. cook until meat starts to tighten only slightly 13. place cheese on meat and remove from heat. allow to rest for 5mins. during this time prep the rest of your burgers. protips: - bega super slices are awesome for american style burgers. - breadtop make savory buns that are still loaded with sugar. they are small so you need a few. - breadtop buns are so full of sugar they freeze and unfreeze like a charm - you can make the meat rolls ahead of time. - i usally keep a couple of meat rolls and packs of breatop buns in the freezer. If i want burgers all i have to do is remove and leave on the bench for a few hours then cook.

Drove the evo for the last time today. I'm gonna miss the o'l girl... I'm glad we ended it on good terms.

As-salamu alaykum my brother

That's getting quite specific Birds... Anne Frankly I've had enough

because a Panzer has crashed through your bedroom wall?

lol

Not being jewish, i'd have to debate that...

sooooo, beer should be served warm unless it's a larger?

that is possibly the worst steak I have ever seen

That reminds me I needed to cancel my insurance. Subtle

Want it to look good? Sell it and buy a 33

Fo reel lol'd

Just roll all 4 guards anyway. it's a 32 GTR not a 458 italia. Safer option

Shit....

Deposit taken guys.