Nick Umrichin

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Nick Umrichin

Nick Umrichin

@nickuofm

My unfiltered self.

Bardonia, NY Katılım Ocak 2010
97 Takip Edilen78 Takipçiler
Chef Andrew Gruel
Chef Andrew Gruel@ChefGruel·
The key to a good blt, hit the tomato layer w oil and vinegar.
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StateOfTheU.com
StateOfTheU.com@TheStateOfTheU·
successful challenge for a clearly missed call by the refs. Miami ball.
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Nick Umrichin
Nick Umrichin@nickuofm·
Chuck Norris died. He can still kick your ass.
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Nick Umrichin
Nick Umrichin@nickuofm·
@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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Emily Zanotti 🦝
Emily Zanotti 🦝@emzanotti·
How did I have to wake two kids up? Between the sirens and the wind, it’s deafening.
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Sarah
Sarah@Scingman·
@brn_Space @ChefGruel It’s fancy country ham. Tastes rancid unless it’s cooked crispy.
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StateOfTheU.com
StateOfTheU.com@TheStateOfTheU·
Miami struggling in this segment. Trail 21-17 at the under 4 MTO
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Emily Zanotti 🦝
Emily Zanotti 🦝@emzanotti·
How did I birth children who dance on tables
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Chef Andrew Gruel
Chef Andrew Gruel@ChefGruel·
If you want to have fun with your kids in the kitchen, making fresh butter is a great project!
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Nick Umrichin
Nick Umrichin@nickuofm·
@OpieRadio You can only keep it depending on how you finish "Death to __________!"
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Bonchie
Bonchie@bonchieredstate·
Well that was quick.
Bonchie tweet mediaBonchie tweet media
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Margot Cleveland
Margot Cleveland@ProfMJCleveland·
I'm at the stage of aging where I'll buy 72 pairs of reading glasses rather than 1 chain.
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Nick Umrichin
Nick Umrichin@nickuofm·
"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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Chef Andrew Gruel
Chef Andrew Gruel@ChefGruel·
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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