Nick Umrichin
2.5K posts

Nick Umrichin
@nickuofm
My unfiltered self.
Bardonia, NY Katılım Ocak 2010
97 Takip Edilen78 Takipçiler

John Lucas representing for the #BaldBrotherhood while watching his son coach the Canes
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@TheStateOfTheU Not only touched it last but also with his foot on the line.
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you son of a bitch I’m in
The Montreal Expos@Montreal_Expos
Our 9-9-9 challenge is nine poutines and nine Labatt 50s in nine innings.
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Well did he say it was a living president?
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OSINTdefender@sentdefender
After President Trump claimed to reporters twice today that he had recently spoken to a former president who praised his actions in Iran, saying: “I wish I did what you did.” Aides to all four living presidents, Bill Clinton, George W. Bush, Barack Obama and Joe Biden, have issued statements to CNN, saying there is no record of any communications between them and President Trump.
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@emzanotti Do a search in YouTube for “children smoke alarm” and you’ll see a lot of reports on useless they are for them.
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@Scingman @brn_Space @ChefGruel People look at me like I’m out of my mind when I say it tastes rancid. I’m glad there’s at least one other person that concurs.
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@brn_Space @ChefGruel It’s fancy country ham. Tastes rancid unless it’s cooked crispy.
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This is the ideal method. Colder slow smoke then sear.
Curmudgeon@dstanton63
@ChefGruel I reverse sear in a smoker to crush the flavor.
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@OpieRadio You can only keep it depending on how you finish "Death to __________!"
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At this point, if the meeting could be a Zoom call, you should probably just make it a Zoom call, Iran.
Breaking911@Breaking911
🚨 BREAKING: Trey Yingst reports that Israel just struck the gathering where the Iranians were meeting to choose a new supreme leader.
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"Extra light olive oil has a higher smoke point compared to extra virgin olive oil, typically around 242°C (468°F), which makes it safe for deep frying and other high-heat cooking methods. Its refined nature allows it to withstand intense heat without breaking down or producing harmful compounds, unlike unrefined oils with lower smoke points."
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It's not the oil, it's the potato and the process. Homecooked fries are usually made from high sugar potatoes (APs) and fried once in oil. Restaurants use lower sugar potatoes (Kennebecs) that are soaked, rinsed, blanched, and fried to a crispy finish. I still prefer those on the left. The rinsing and blanching removes much of that surface sugar.
Out of Context Human Race@NoContextHumans
Something I’ll never understand.
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