Amazing thread, I love it...Still the best thread on the internet.
Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature may not be available in some browsers.
If you are under 18 you are not permitted to submit personal information to us or use this website. If discovered you will be banned.
We will ban and report anyone posting illegal content.
We will ban any forum user who breaks our terms.
Freedom of speech should be wide open as long as it doesn't incite violence.
We have a 15 year old thriving community here with 400,000+ members and hundreds of people online at any given moment, we encourage you to join!, there are 1000's of topics to discuss. Please be aware before registering and read our terms of service and privacy policy.
By dismissing this notice and proceeding, you agree to the above.
Amazing thread, I love it...Still the best thread on the internet.
Ha, BLTsJust what it says. What are you eating tonight or what are you cooking tonight?
Aunt Bessies Yorkies... Have you no shame?Last night was bangers roast new spuds veg ready made Yorkshire’s yes I should be hung and sent down South onion gravy.
View attachment 543402
I know I know I’m a bad bad person.Aunt Bessies Yorkies... Have you no shame?
Thank you for that I was talking about sealing your new cast iron pan thoughI learned from Gordon Ramsey lmao you hunch the salmon and cutt close slivers across the skin part then add salt inbetween each cutt.. I added some blackened seasoning some garlic powder onion powder salt pepper.. olive oil your skillet then when it’s cooking you leave it on the skin part you can see your salmon turning light pink while cooking then when it’s about half way light pink one flip then it will cook the other side.

...or slam the salmon down in some oil, get distracted walk away...heyhey woooooo0000!I learned from Gordon Ramsey lmao you hunch the salmon and cutt close slivers across the skin part then add salt inbetween each cutt.. I added some blackened seasoning some garlic powder onion powder salt pepper.. olive oil your skillet then when it’s cooking you leave it on the skin part you can see your salmon turning light pink while cooking then when it’s about half way light pink one flip then it will cook the other side.