vincoug:
So, about the NBA restarting.Avery Bradley isn’t playing because one of his children is at-risk for covid, Jokic and Malcolm Brogdon have both tested positive so far, and it’s taking place in Florida where cases are spiking and their idiot governor refuses to do anything about it in order to suck up to our idiot in chief.Anyone else thinking this might be a bad idea?

Yes.

The product will be shit (I will be shocked if I watch a single second of these televised scrimmages).

The champion will not be legitimate.

It’s a waste of time. Just get on with the off-season and be ready to not fuck up next season.

Donnie Walsh:
I love how the same people that complain about coaches not adapting to a changing, data driven NBA are posting steak recipes.

Eating steak is like taking long 2 pointers, guys. Both are appetizing, and look good when they go in, but when you break it down, you realize you can be so much more efficient with a few minor tweaks…

Lol. I’ve actually severely cut back on eating beef over the last like 18 months. Not that I never eat beef but it’s only like once or twice a month at most.

Dink:
Where are all the vegetarian knickerbloggers? I need some new seitan recipes.

I’ve dabbled in vegetarianism but don’t have the willpower to fully commit. I’ve never cooked with seitan but I try to make vegetarian dishes once a week or so. A lot of pasta/veg, rice/veg, and shakshuka dishes.

Eating steak is like taking long 2 pointers, guys. Both are appetizing, and look good when they go in, but when you break it down, you realize you can be so much more efficient with a few minor tweaks…

No recipes, just Fiber One cereal (w/soy milk and a few blueberries) and two salads for the day to stay under 600 calories. Oh, and two cups of coffee (one each morning and night) plus tons of water.

geo:
there’s a williams-sonoma by ma’s house…i’ll pickup a skillet there…
okay then:
1). salt steak, put in plastic storage thing in fridge for 1 to 2 days
2). add pepper, maybe a dab of olive oil (maybe a dab for geo – just kidding, geo don’t dab, cuz i don’t wanna burn my face off with a blowtorch, and, the pen is a sticky mess after a while)
3). cook on seasoned cast iron skillet on medium to high heat
4). turn after 1 to 2 minutes???
5). don’t forget to use the mitt – grab skillet and place in 450 preheated oven
6). check temperature after ??? minutes to see if it has reached center temp of 130
7). once again, do not forget oven mitt – grab skillet, place back on stovetop, remove steak to plate, let stand at least 5 minutes, enough time to finish prepping rest of meal…thank whomever 🙂
8). sauce away – red wine, coarse mustard, butter, maybe a little water and gravy flour stuff

You don’t want to put it in a storage container. It should be put in the fridge uncovered and have it elevated above the tray it’s on so the steak isn’t sitting in pooling liquid. It should be uncovered so the liquid being drawn out by the salt evaporates.

Buzzkill public service announcement: Please limit your intake of charred organic compounds, like charcoal, wood burning, charred meat, burnt oil and fat. Aromatic hydrocarbons and heterocyclic amines do a number on your chromosomes and are a real risk.

i eat much healthier now, not necessarily due to increased knowledge – my rapidly aging vessel more and more dictates my consumption choices…lots of water (that may be cuz of all the weed though) and “light” eating…steak is like a three day digestive commitment…not something to be taken lightly…

well, maybe that is a factor of increased awareness…