Mothra Fuqua
16.8K posts



I'm officially calling for the Cabinet to remove Trump from office under the 25th Amendment. If they can't, Congress must return from recess today and begin impeachment proceedings.
Read my full statement below.
quigley.house.gov/media-center/p…
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@JustTheTweets17 Disagree. I’m more pro Trump than ever before. He’s doing what the weak and cowardly never could.
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I feel a deep sadness. So many of us worked very hard to get Trump back in office. We believed he would put America First and no new wars would be started.
What we have seen this term is the opposite of what we voted for, understand it is not MAGA that has changed, it is Trump.
Trump was a vessel to achieve the goal, he has failed the mission and it is time he leave the office.
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Cyberpunk 2077 gets a free PS5 Pro upgrade tomorrow, delivering three brand-new graphics modes - and we had the chance to check out the game early. Here's @oliemack and @Dachsjaeger with their extensive thoughts on the upgrade: youtu.be/HPJ3GlL3znM

YouTube
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Those "grill scrapings" are what happens when ground beef hits 450°F steel and the proteins undergo the Maillard reaction at maximum surface area.
A spherical patty sitting on a grill touches maybe 15% of its surface. A smash burger pressed flat against a plancha touches 90%+. That means 6x more beef surface is simultaneously converting amino acids and reducing sugars into hundreds of new flavor compounds. The browning you're looking at is roughly 500 to 1,000 distinct molecules that didn't exist before the meat hit the steel.
The crispy lace around the edges is rendered fat that seeped out under pressure, hit the hot steel, and fried the protein strands from the outside in. Those thin edges are essentially beef chips. They shatter when you bite them, which creates a textural contrast against the still-juicy center that a thick pub burger physically cannot produce.
The flat geometry also solves a heat transfer problem. A thick patty has a massive temperature gradient from surface to center. You either overcook the outside waiting for the middle, or pull it with a raw center. A smash burger is thin enough that the entire patty reaches optimal temperature within 60 to 90 seconds per side. There's no gradient to manage.
George Motz documented over 300 burger restaurants for his book and found that nearly every legendary regional burger in America, from the Midwest butter burger to the Oklahoma onion burger, uses this exact technique. Thin, pressed, maximum contact with a hot flat surface.
The ones that look the worst on camera consistently taste the best. The visual mess is the flavor.
Washingtons ghost@washghost1
This isn’t a burger. This is the stuff you clean off of the grill before you make a burger
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@4thOfJuly365 I’m having pizza tonight and putting the kids to bed early so I can monitor the situation
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🚨#BREAKING: Democratic lawmakers are calling for the removal of President Donald Trump from office.
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@MilesTaylorUSA no one cares what actors have to say about literally anything
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When Trump pussies out tonight, his message will go something like this:
"I am pleased to announce that Iran has agreed to save the lives of its great and wonderful people and make a deal! Therefore, I am postponing the Total and Complete Devastation of their bridges and nuclear powerplants for one week. There is still a chance for Iran to become a respected country, the likes of which the world has never seen, if they do the right thing. We have already won this war, Totally and Completely. Do the right thing! Thank you for your attention to this matter!"
What do you think? Did I miss anything? 😏
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