anderson

Snap!! youtu.be/TMRJAuB-o6E

A very special thanks to Pinelake for sponsoring both the girls and guys dinner tonight at Cypress Point to get them ready for the Championship tomorrow! 🐾⚽️

The @DOGE team discovered, among other things, that payment approval officers at Treasury were instructed always to approve payments, even to known fraudulent or terrorist groups. They literally never denied a payment in their entire career. Not even once.

TRUMP IS A MAN ON FIRE (Ep #907) x.com/i/broadcasts/1…

@ChefGruel Im doing one tomorrow for the first time and have seen bone in and bone out. You’ve helped decide to keep bone in.

Ultimate Prime Rib Guide - 2024 (a few updates) Step 1: Picking the Right Cut I like to go with a bone-in-rib roast. This is not because the bone flavors the meat, it doesn’t; instead I like that the bone allows the meat to cook more evenly. In addition, I like to eat the meat off the bones after slicing. It still works great with a boneless roast, but if you have the option, go with bone-in. Step 2: The Pre Salt - aka The Dry Brine Brining is typically done in a wet salt water solution. The idea is to season the inside of the meat with the salt. Via diffusion (think osmosis), the salt and water is absorbed into the meat during the brining process. Then when you cook your meat, the protein or muscle fibers retain more moisture when they cook (or tighten). The protein strands retain more moisture because they are denatured during the brining process, which means they don’t tighten as much as they cook. It’s this tightening that squeezes the moisture out of the meat. The problem with doing this in liquid is that it waterlogs the meat,and in the case of beef, it dilutes the flavor. This is why the dry brine is better. The salt still penetrates the meat, breaks down the muscle proteins and protects the meat from the inside while it cooks. Salt is the only thing that can penetrate these cells, so we don’t add any flavoring to the dry brine. The flavor compounds can not make their way into the meat. Step 3: The Slow Roast There is an old theory that if you sear the meat first, it seals in the juices. This is actually 100% false. In order for anything to brown, you must remove the moisture, so in actuality, by searing first, you are drying the meat out quicker. In addition, the high hard heat is overcooking the exterior of the beef while the interior is still raw. This is why a roast that’s cooked at a high temp has layers of color from the outside to the inside, traditionally grey, then lighter grey, to pink then red. This is precisely what you DON’T want when it comes to a great roast. Instead, you want a beautifully browned exterior with a nice, even, rosy color from edge to edge after slicing. This is why the low and slow cook works so well. You are slowly heating the meat, allowing the inside and outside to cook at one even pace. In addition, by cooking at a lower temperature, the meat proteins are more gently denaturing, keeping the meat moist and tender. The higher the heat, the drier the beef. I start the roast in a 225F oven and cook it until the internal temp hits around 120 F then move onto the next step. (you can go even lower, but some ovens will turn off) *Note: I like to roast the beef on a roasting rack so the air can circulate around the meat. Step 4: The “oven sear” When the internal temp has hit 120 for med rare, I remove the meat from the oven, blast the temp to 500 or broil, and apply my seasoning at this point. I like a simple rub of fresh thyme, oregano, chives, fresh cracked black pepper, roasted garlic (crushed into a paste) and some ancho chili. I mix all this with melted ghee (or butter) then rub all over the meat. Once the oven has hit that high temp (this may take 15 min to get up to full temp), I place the roast back into the oven and cook until the internal temp hits about 125-130 for medium rare. Step 5: Rest and Rub Now, onto the most crucial step: resting. Most people are motivated to slice the steak right away, however, you must rest the meat for at least 20 minutes to let the moisture inside the meat settle a bit, otherwise you will end up with a pool of juices all over your cutting board. Tent the roast under some aluminum foil while it rests to keep it warm. Step 6: Slice The key to a nice slice is to use a long knife and avoid sawing the meat. Long slices work best with a large roast. As you slice the meat, and some of the juices run off, you can add these back into a pan and simmer with a touch of butter to drizzle over the slices of meat.

@Todd4State @SaveJxn This was my church growing up. Got married there and my mom was the organist for 30 years at Alta Woods Presbyterian. WAS a wonderful place…so sad.

@SaveJxn That's awful! That was a nice church.

🚨BREAKING NEWS🚨 Alta Woods Methodist Church on Terry Rd in South Jackson currently engulfed in flames #jacksonms #jxnms #mississippi #fire #church #breakingnews

@JamesonHaygood just became your 1000th follower!

@ScoutSteveR That was written so well! On many levels too complex to explain. Great job man.. thank you for what you do!

It really is a family 247sports.com/college/missis…

| MOORE SOCCER TO PLAY | Northwest Rankin Boys Soccer defeats St. Martin, 6-0, to advance to the second round of the MHSAA 7A Playoffs! They will host the Ocean Springs Greyhounds in the next round. GO COUGARS! 🐾⚽️

This is what happens when you run out of hotel rooms. Soon, cities will run out of schools to vacate. Then they will come for your homes.

Pick Six? Nah... Pitch Six 🤯 #HailState🐶

Money earned in the NFL Mississippi State (27 players): $604,967,593 Ole Miss (36 players) $263,524,411

@dish is a joke. I’ve been on hold for 3 hours trying to cancel service.

There's a reason why establishment pundits can't understand @rustyrockets's worldview, so resort to screaming "far-right!". There's also a reason he has his ]show on @rumblevideo, where - after just 6 months - his audience size exceeds many cable shows:

@bshields0244 Is there a live feed to watch for this?

👋🏻 from Brandon for the MHSAA Boys Class 6A South State Championship between Brandon (16-2-1) and Gulfport (14-7-2). Follow along. ⚽️⚽️

Our trophy is officially back home. Good night, everybody.

Found in closet at Twitter HQ fr 🤣🤣

To independent-minded voters: Shared power curbs the worst excesses of both parties, therefore I recommend voting for a Republican Congress, given that the Presidency is Democratic.

@Travistritt bringing a few of my friends to this one! Will you have a meet and greet?

@ISSAboveYou @Space_Station @NWSBayArea @NWSHanford Send me a tweet when you’re flying over Brandon, MS

@Sendthistoandy @Space_Station @NWSBayArea @NWSHanford Great to hear. Every visible pass is such a wonderful thing to see and a great opportunity for sharing with the public. Of course, there are many more flyovers (like this one) that are not visible - but we do get these super views.

Hello, #BayArea folks this is all of you at 6pm when the @Space_Station passed by on the way to #SoCal. Extra credit if you can see "flashes" from Solar Power farms across the region reflecting the sun up to the Space Station. @NWSBayArea @NWSHanford Aug 9, 2022