It was larger, and I wanted it to cook faster.
https://www.flickr.com/photos/36178182@N08/albums/72177720302837636
Savory, sage, black pepper, and of course, lots of paprika.

I was going to make steaks, but both stores that I went to were sold out, so I went for the $1.39/# chicken. See my nice plastic cutting board? It's now in the dishwasher.

--Bryan

On Wed, 12 Oct 2022 16:08:54 -0700 (PDT), Bryan Simmons wrote:

> It was larger, and I wanted it to cook faster.
> https://www.flickr.com/photos/36178182@N08/albums/72177720302837636
> Savory, sage, black pepper, and of course, lots of paprika.
>
> I was going to make steaks, but both stores that I went to were sold out, so I went for the $1.39/# chicken. See my nice plastic cutting board? It's now in the dishwasher.

I'm not sure what's going on here, but there's that brownish
yellow stuff again.

-sw

On 2022-10-12, Bryan Simmons <bryangsimmons@gmail.com> wrote:
> It was larger, and I wanted it to cook faster.
> https://www.flickr.com/photos/36178182@N08/albums/72177720302837636
> Savory, sage, black pepper, and of course, lots of paprika.
>
> I was going to make steaks, but both stores that I went to were sold out, so I went for the $1.39/# chicken. See my nice plastic cutting board? It's now in the dishwasher.

interesting. looks tasty too. i've only ever done spatchcocked chicken
on charcoal grills and open fire pits. it's way easier to not overcook
the thinner parts that way.

--
fos@sdf.org
SDF Public Access UNIX System - https://sdf.org

On Wednesday, October 12, 2022 at 7:14:19 PM UTC-5, Sqwertz wrote:
> On Wed, 12 Oct 2022 16:08:54 -0700 (PDT), Bryan Simmons wrote:
>
> > It was larger, and I wanted it to cook faster.
> > https://www.flickr.com/photos/36178182@N08/albums/72177720302837636
> > Savory, sage, black pepper, and of course, lots of paprika.
> >
> > I was going to make steaks, but both stores that I went to were sold out, so I went for the $1.39/# chicken. See my nice plastic cutting board? It's now in the dishwasher.
> I'm not sure what's going on here, but there's that brownish
> yellow stuff again.
>
The other stuff was cayenne. The stuff on the
chicken is paprika, but there's also black pepper
savory and sage on there. No powdered ginger.
>
> -sw

--Bryan

On Thu, 13 Oct 2022 06:10:34 -0700 (PDT), Bryan Simmons wrote:

> On Wednesday, October 12, 2022 at 7:14:19 PM UTC-5, Sqwertz wrote:
>> On Wed, 12 Oct 2022 16:08:54 -0700 (PDT), Bryan Simmons wrote:
>>
>>> It was larger, and I wanted it to cook faster.
>>> https://www.flickr.com/photos/36178182@N08/albums/72177720302837636
>>> Savory, sage, black pepper, and of course, lots of paprika.
>>>
>>> I was going to make steaks, but both stores that I went to were sold out, so I went for the $1.39/# chicken. See my nice plastic cutting board? It's now in the dishwasher.
>> I'm not sure what's going on here, but there's that brownish
>> yellow stuff again.
>>
> The other stuff was cayenne. The stuff on the
> chicken is paprika, but there's also black pepper
> savory and sage on there. No powdered ginger.

And what color is your paprika and cayenne powders?

-sw

On Wednesday, October 12, 2022 Sqwertz wrote:
>> >
>> > I was going to make steaks, but both stores that I went to were sold out, so I went for the $1.39/# chicken.
>> -sw

What kind of faggot texass butcher doesn't have steaks.
NY butchers always have the finest black angus beef steak.

BTW, spatchcocked chicken is disgusting, contains the spine with all
that faggot texass dwarf spinal cock fluid. I always just roast a
whole chicken but first remove the spine. Only faggots spatchcock. I
always remove the spine before roasting, the spine goes out for the
critters.

On 2022-10-13, Sheldon Martin <penmart01@aol.com> wrote:

> BTW, spatchcocked chicken is disgusting, contains the spine with all
> that faggot texass dwarf spinal cock fluid. I always just roast a
> whole chicken but first remove the spine. Only faggots spatchcock. I
> always remove the spine before roasting, the spine goes out for the
> critters.

i always cut the spine out when i spatchcock a chicken. i never cut the
spine out when when i roast one. i save roasted chicken carcasses, spine
and all, to make chicken stock. spacthcocked chicken bones get discarded.

--
fos@sdf.org
SDF Public Access UNIX System - https://sdf.org

Sheldon Martin wrote:
> On Wednesday, October 12, 2022 Sqwertz wrote:
>>>>
>>>> I was going to make steaks, but both stores that I went to were sold out, so I went for the $1.39/# chicken.
>>> -sw
>
> What kind of faggot texass butcher doesn't have steaks.
> NY butchers always have the finest black angus beef steak.
>
> BTW, spatchcocked chicken is disgusting, contains the spine with all
> that faggot texass dwarf spinal cock fluid. I always just roast a
> whole chicken but first remove the spine. Only faggots spatchcock. I
> always remove the spine before roasting, the spine goes out for the
> critters.
>

Hahahahahahahaha. Yoose a trip Popeye.

On 2022-10-13 10:48 a.m., Sheldon Martin wrote:
> On Wednesday, October 12, 2022 Sqwertz wrote:
>>>>
>>>> I was going to make steaks, but both stores that I went to were sold out, so I went for the $1.39/# chicken.
>>> -sw
>
> What kind of faggot texass butcher doesn't have steaks.
> NY butchers always have the finest black angus beef steak.
>
> BTW, spatchcocked chicken is disgusting, contains the spine with all
> that faggot texass dwarf spinal cock fluid. I always just roast a
> whole chicken but first remove the spine. Only faggots spatchcock. I
> always remove the spine before roasting, the spine goes out for the
> critters.
>

Interesting. In the real world one of the first steps in spatchcocking a
bird is to remove the spine. Maybe the faggoty part is commenting on
something they know nothing about.

On Thu, 13 Oct 2022 10:48:17 -0400, Sheldon Martin <penmart01@aol.com>
wrote:

>On Wednesday, October 12, 2022 Sqwertz wrote:
>>> >
>>> > I was going to make steaks, but both stores that I went to were sold out, so I went for the $1.39/# chicken.
>>> -sw
>
>What kind of faggot texass butcher doesn't have steaks.
>NY butchers always have the finest black angus beef steak.

Finest in the world, right? Universe maybe even?

--
Bruce
<https://emalm.com/?v=SQqZJ>

On Thu, 13 Oct 2022 10:48:17 -0400, Sheldon Martin wrote:

> On Wednesday, October 12, 2022 Sqwertz wrote:
>>> >
>>> > I was going to make steaks, but both stores that I went to were sold out, so I went for the $1.39/# chicken.
>>> -sw
>
> What kind of faggot texass butcher doesn't have steaks.

What kind of midget, homosexual, kike foes out of his way to
misquotes a post so he can look a total idiot?

> NY butchers always have the finest black angus beef steak.

"Black Angus" is a myth and no longer exists in the USA - it's
right up there with "Cornish Game Hens".

> BTW, spatchcocked chicken is disgusting, contains the spine ...

Three strikes! You're out!

What a fool.

-sw

On Thu, 13 Oct 2022 10:48:17 -0400, Sheldon Martin wrote:

> I always just roast a
> whole chicken but first remove the spine. Only faggots spatchcock. I
> always remove the spine before roasting, the spine goes out for the
> critters.

So why does this overcooked turkey from 2 weeks ago still have a
spine, runt?

https://postimg.cc/dDxfwqfb

Busted AGAIN! Too easy.

-sw

On Thu, 13 Oct 2022 08:32:28 -0700 (PDT), GM wrote:

> On Thursday, October 13, 2022 at 8:10:38 AM UTC-5, bryang...@gmail.com wrote:
>> On Wednesday, October 12, 2022 at 7:14:19 PM UTC-5, Sqwertz wrote:
>>> On Wed, 12 Oct 2022 16:08:54 -0700 (PDT), Bryan Simmons wrote:
>>>
>>> > It was larger, and I wanted it to cook faster.
>>> > https://www.flickr.com/photos/36178182@N08/albums/72177720302837636
>>> > Savory, sage, black pepper, and of course, lots of paprika.
>>> >
>>> > I was going to make steaks, but both stores that I went to were sold out, so I went for the $1.39/# chicken. See my nice plastic cutting board? It's now in the dishwasher.
>>> I'm not sure what's going on here, but there's that brownish
>>> yellow stuff again.
>>>
>> The other stuff was cayenne. The stuff on the
>> chicken is paprika, but there's also black pepper
>> savory and sage on there. No powdered ginger.
>>
>
> "Steve the Schnorrer"...

You just can't resist posting from work, eh? Keep it up. I'm
making a list of the posts that spew out of your cube.

-sw

On 10/13/2022 10:48 AM, Sheldon Martin wrote:
> On Wednesday, October 12, 2022 Sqwertz wrote:
>>>>
>>>> I was going to make steaks, but both stores that I went to were sold out, so I went for the $1.39/# chicken.
>>> -sw
>
> What kind of faggot texass butcher doesn't have steaks.
> NY butchers always have the finest black angus beef steak.
>
That's a perfect example of poor post trimming, Sheldon. It was
*Bryan*, who lives in Missouri, who wrote "I was going to make steaks,
but both stores that I went to were sold out..." You read Steve's reply
to Bryan and attributed it incorrectly to him.

Jill

Sqwertz wrote:
> On Thu, 13 Oct 2022 08:32:28 -0700 (PDT), GM wrote:
>
>> On Thursday, October 13, 2022 at 8:10:38 AM UTC-5, bryang...@gmail.com wrote:
>>> On Wednesday, October 12, 2022 at 7:14:19 PM UTC-5, Sqwertz wrote:
>>>> On Wed, 12 Oct 2022 16:08:54 -0700 (PDT), Bryan Simmons wrote:
>>>>
>>>>> It was larger, and I wanted it to cook faster.
>>>>> https://www.flickr.com/photos/36178182@N08/albums/72177720302837636
>>>>> Savory, sage, black pepper, and of course, lots of paprika.
>>>>>
>>>>> I was going to make steaks, but both stores that I went to were sold out, so I went for the $1.39/# chicken. See my nice plastic cutting board? It's now in the dishwasher.
>>>> I'm not sure what's going on here, but there's that brownish
>>>> yellow stuff again.
>>>>
>>> The other stuff was cayenne. The stuff on the
>>> chicken is paprika, but there's also black pepper
>>> savory and sage on there. No powdered ginger.
>>>
>>
>> "Steve the Schnorrer"...
>
> You just can't resist posting from work, eh? Keep it up. I'm
> making a list of the posts that spew out of your cube.
>
> -sw
>

You'd be a GM supporter if he only pissed in his food man.

jmcquown wrote:
> On 10/13/2022 10:48 AM, Sheldon Martin wrote:
>> On Wednesday, October 12, 2022 Sqwertz wrote:
>>>>>
>>>>> I was going to make steaks, but both stores that I went to
>>>>> were sold out, so I went for the $1.39/# chicken.
>>>> -sw
>>
>> What kind of faggot texass butcher doesn't have steaks.
>> NY butchers always have the finest black angus beef steak.
>>
> That's a perfect example of poor post trimming, Sheldon.  It was
> *Bryan*, who lives in Missouri, who wrote "I was going to make
> steaks, but both stores that I went to were sold out..."  You read
> Steve's reply to Bryan and attributed it incorrectly to him.
>
> Jill
>

Yeah, like when he fucked the pope's anus, and thought it was a
spanish nun, right?

On Thursday, October 13, 2022 at 3:36:12 PM UTC-5, j_mc...@comcast.net wrote:
> On 10/13/2022 10:48 AM, Sheldon Martin wrote:
> > On Wednesday, October 12, 2022 Sqwertz wrote:
> >>>>
> >>>> I was going to make steaks, but both stores that I went to were sold out, so I went for the $1.39/# chicken.
> >>> -sw
> >
> > What kind of faggot texass butcher doesn't have steaks.
> > NY butchers always have the finest black angus beef steak.
> >
> That's a perfect example of poor post trimming, Sheldon. It was
> *Bryan*, who lives in Missouri, who wrote "I was going to make steaks,
> but both stores that I went to were sold out..." You read Steve's reply
> to Bryan and attributed it incorrectly to him.
>
And, if he'd read correctly, and addressed me, I went
to two different locations of the same store because
they had $3.99 t-bones on sale. Today, they were in
stock. Two big ass porterhouses for $9.58.
https://www.flickr.com/photos/36178182@N08/52425327902/in/dateposted-public/
>
> Jill

--Bryan

Bryan Simmons wrote:
> On Thursday, October 13, 2022 at 3:36:12 PM UTC-5, j_mc...@comcast.net wrote:
>> On 10/13/2022 10:48 AM, Sheldon Martin wrote:
>>> On Wednesday, October 12, 2022 Sqwertz wrote:
>>>>>>
>>>>>> I was going to make steaks, but both stores that I went to were sold out, so I went for the $1.39/# chicken.
>>>>> -sw
>>>
>>> What kind of faggot texass butcher doesn't have steaks.
>>> NY butchers always have the finest black angus beef steak.
>>>
>> That's a perfect example of poor post trimming, Sheldon. It was
>> *Bryan*, who lives in Missouri, who wrote "I was going to make steaks,
>> but both stores that I went to were sold out..." You read Steve's reply
>> to Bryan and attributed it incorrectly to him.
>>
> And, if he'd read correctly, and addressed me, I went
> to two different locations of the same store because
> they had $3.99 t-bones on sale. Today, they were in
> stock. Two big ass porterhouses for $9.58.
> https://www.flickr.com/photos/36178182@N08/52425327902/in/dateposted-public/

Listen to Popeye.

They'd be half that price at top's market.

And yoose wouldn't have to scrape rat shit off yoose meat.

And the cashier would have the biggest bosoms yoose ever seen.

On 10/13/2022 6:22 PM, Bryan Simmons wrote:
> On Thursday, October 13, 2022 at 3:36:12 PM UTC-5, j_mc...@comcast.net wrote:
>> On 10/13/2022 10:48 AM, Sheldon Martin wrote:
>>> On Wednesday, October 12, 2022 Sqwertz wrote:
>>>>>>
>>>>>> I was going to make steaks, but both stores that I went to were sold out, so I went for the $1.39/# chicken.
>>>>> -sw
>>>
>>> What kind of faggot texass butcher doesn't have steaks.
>>> NY butchers always have the finest black angus beef steak.
>>>
[Ignoring the reference to NY butchers because I don't know of anyone
here who can take a quick drive to a butcher at a grocery store in NY or
in NYC when they want to make a grocery store run for dinner that night.]

>> That's a perfect example of poor post trimming, Sheldon. It was
>> *Bryan*, who lives in Missouri, who wrote "I was going to make steaks,
>> but both stores that I went to were sold out..." You read Steve's reply
>> to Bryan and attributed it incorrectly to him.
>>
> And, if he'd read correctly, and addressed me, I went
> to two different locations of the same store because
> they had $3.99 t-bones on sale.

So, to clarify, the stores were sold out of a *specific cut* of steak
due to a sale, not both stores were completely out of any kind of steak.
Got it! :)

> Today, they were in
> stock. Two big ass porterhouses for $9.58.
> https://www.flickr.com/photos/36178182@N08/52425327902/in/dateposted-public/
>>
>
Uh, the label says T-bones and you mentioned the T-bones being on sale
above. Were you reading the thread about Leo's anniversary dinner
featuring porterhouse steaks and get confused? Doesn't matter. T-bones
are great steaks for the grill. Looks like a good price but you don't
mention the grading. Select, Choice?

Jill

On Thursday, October 13, 2022 at 5:52:07 PM UTC-5, j_mc...@comcast.net wrote:
> On 10/13/2022 6:22 PM, Bryan Simmons wrote:
> > On Thursday, October 13, 2022 at 3:36:12 PM UTC-5, j_mc...@comcast.net wrote:
> >> On 10/13/2022 10:48 AM, Sheldon Martin wrote:
> >>> On Wednesday, October 12, 2022 Sqwertz wrote:
> >>>>>>
> >>>>>> I was going to make steaks, but both stores that I went to were sold out, so I went for the $1.39/# chicken.
> >>>>> -sw
> >>>
> >>> What kind of faggot texass butcher doesn't have steaks.
> >>> NY butchers always have the finest black angus beef steak.
> >>>
> [Ignoring the reference to NY butchers because I don't know of anyone
> here who can take a quick drive to a butcher at a grocery store in NY or
> in NYC when they want to make a grocery store run for dinner that night.]
> >> That's a perfect example of poor post trimming, Sheldon. It was
> >> *Bryan*, who lives in Missouri, who wrote "I was going to make steaks,
> >> but both stores that I went to were sold out..." You read Steve's reply
> >> to Bryan and attributed it incorrectly to him.
> >>
> > And, if he'd read correctly, and addressed me, I went
> > to two different locations of the same store because
> > they had $3.99 t-bones on sale.
> So, to clarify, the stores were sold out of a *specific cut* of steak
> due to a sale, not both stores were completely out of any kind of steak.
> Got it! :)
> > Today, they were in
> > stock. Two big ass porterhouses for $9.58.
> > https://www.flickr.com/photos/36178182@N08/52425327902/in/dateposted-public/
> >>
> >
> Uh, the label says T-bones and you mentioned the T-bones being on sale
> above. Were you reading the thread about Leo's anniversary dinner
> featuring porterhouse steaks and get confused? Doesn't matter. T-bones
> are great steaks for the grill. Looks like a good price but you don't
> mention the grading. Select, Choice?
>
Good price? Astounding price. As far as the grade,
they were ungraded. Based solely on the degree of
marbling, these steaks wouldn't have qualified for
Select, but in spite of that, the tenderloin that I
cooked for my wife was fall apart tender. I didn't
even give her a steak knife.
https://www.flickr.com/photos/36178182@N08/52426206564/in/dateposted-public/

Save-a-Lot never labels these steaks as porterhouse.
They're just called T-bone. By USDA standards, all
porterhouses are T-bones, but not all T-bones are
porterhouses. Look at the label in the photo. I'm
going to the fridge to get a few olives anyway, so I'll
snap a pic of just how porterhousey those T-bones
were.

OK, I just uploaded that to Flickr.
https://www.flickr.com/photos/36178182@N08/52426475458/in/dateposted-public/
Seriously. Look at the size of that tenderloin on a
steak that was clearly labeled "T-bone."
>
> Jill

--Bryan

On 10/13/2022 16:36, jmcquown wrote:
> On 10/13/2022 10:48 AM, Sheldon Martin wrote:
>> On Wednesday, October 12, 2022 Sqwertz wrote:
>>>>>
>>>>> I was going to make steaks, but both stores that I went to were
>>>>> sold out, so I went for the $1.39/# chicken.
>>>> -sw
>>
>> What kind of faggot texass butcher doesn't have steaks.
>> NY butchers always have the finest black angus beef steak.
>>
> That's a perfect example of poor post trimming, Sheldon. It was *Bryan*,
> who lives in Missouri, who wrote "I was going to make steaks, but both
> stores that I went to were sold out..." You read Steve's reply to Bryan
> and attributed it incorrectly to him.
>
> Jill

Not relevant, because Sheldon only read enough of the post to get
himself worked up for a rant, which was hilarious, so it all worked out ;)

On Thursday, October 13, 2022 at 7:28:26 PM UTC-5, Michael Trew wrote:
> On 10/13/2022 16:36, jmcquown wrote:
> > On 10/13/2022 10:48 AM, Sheldon Martin wrote:
> >> On Wednesday, October 12, 2022 Sqwertz wrote:
> >>>>>
> >>>>> I was going to make steaks, but both stores that I went to were
> >>>>> sold out, so I went for the $1.39/# chicken.
> >>>> -sw
> >>
> >> What kind of faggot texass butcher doesn't have steaks.
> >> NY butchers always have the finest black angus beef steak.
> >>
> > That's a perfect example of poor post trimming, Sheldon. It was *Bryan*,
> > who lives in Missouri, who wrote "I was going to make steaks, but both
> > stores that I went to were sold out..." You read Steve's reply to Bryan
> > and attributed it incorrectly to him.
> >
> > Jill
> Not relevant, because Sheldon only read enough of the post to get
> himself worked up for a rant, which was hilarious, so it all worked out ;)
>
Sheldon:"faggots"::Hitler:Jews. Perhaps he was sexually
assaulted by his brother, or maybe when he was in the
Navy.
https://www.youtube.com/watch?v=nmGuy0jievs

--Bryan