You all prolly dont care at all but does anybody know of a trick to get back into an Instagram account?? I was stupid forgot my password. I love any tricks you can give me
@Oscar Carson i really appreciate your reply. I found the site on google and im trying it out atm. Looks like it's gonna take quite some time so I will reply here later when my account password hopefully is recovered.
this guy came up somehow, i watched few videos, and its pretty much great production and nothing else makes sense. I mean the recepies ok but most of it is like, we gonna be using local cut from Kentucky, add a bit salt from deep seas of Mediterranean, some hand picked seeds from Cambodia and we gonna cook it on a supersonic grill from planet of Mars. And he even explains how to adjust the vents on it even though he is probably the only person on the planet that has the same grill :)
I have the same grill and follow his recipes and they all come out great. The grill is extremely easy to use and I cook on it about 3 times a week. I also follow other recipes on UA-cam and use my wifi probe for many cooks...couldn't be any easier. Friday we are doing pizza on the grill at 700 degrees...takes about 75-90 seconds to cook a thin Pizza Margherita & Pizza Bianca or a little longer if I use artichokes and chicken or fennel sausage, pepperoni, shrooms and onions.
Yeah, always make sure to marinate your raw pork outside near the grill or at room temperature indoors. How strong were the powerlines you lived under as a kid?
Unbelievable! In a recently aired episode Steven was making 3 or 4 different burgers. One tip was to wash your hands in soapy water between burgers to protect cross contamination (but to be honest if you bought all the meat at the same store and you think that one might have e-coli....). Still, he goes on to show how to make them, one type after another, into patties by dipping your hands in water, then forming the patties. When he finishes the first 4 He washes his hands, then goes back and dips them in the water/w-coli & salmonella slurry, then applies to the meat. He does this for the remaining 3 types of burgers. What a huge idiot. Clearly he is not a professional anything. When you cook clean it becomes part of every move you make in the kitchen, not something you MENTION OUT LOUD then ignore right away.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Nice production, good recipes. Very modern.
You are really good at what you do!
You all prolly dont care at all but does anybody know of a trick to get back into an Instagram account??
I was stupid forgot my password. I love any tricks you can give me
@Ian Benicio Instablaster =)
@Oscar Carson i really appreciate your reply. I found the site on google and im trying it out atm.
Looks like it's gonna take quite some time so I will reply here later when my account password hopefully is recovered.
@Oscar Carson It worked and I actually got access to my account again. I'm so happy!
Thank you so much, you saved my ass !
@Ian Benicio Happy to help :)
LOOKS GOOD!!!
this guy came up somehow, i watched few videos, and its pretty much great production and nothing else makes sense. I mean the recepies ok but most of it is like, we gonna be using local cut from Kentucky, add a bit salt from deep seas of Mediterranean, some hand picked seeds from Cambodia and we gonna cook it on a supersonic grill from planet of Mars. And he even explains how to adjust the vents on it even though he is probably the only person on the planet that has the same grill :)
I have the same grill and follow his recipes and they all come out great. The grill is extremely easy to use and I cook on it about 3 times a week. I also follow other recipes on UA-cam and use my wifi probe for many cooks...couldn't be any easier. Friday we are doing pizza on the grill at 700 degrees...takes about 75-90 seconds to cook a thin Pizza Margherita & Pizza Bianca or a little longer if I use artichokes and chicken or fennel sausage, pepperoni, shrooms and onions.
You forgot to mention "Where" those 3 days are spent, in a refrigerator or at room temperature, or outside on the table... Just an observation
In the fridge.
Yeah, always make sure to marinate your raw pork outside near the grill or at room temperature indoors. How strong were the powerlines you lived under as a kid?
ham in a hurry?....brine for 3-4 days....err...
LOL LOL LOL
Hilarious
That green screen tho
Unbelievable! In a recently aired episode Steven was making 3 or 4 different burgers.
One tip was to wash your hands in soapy water between burgers to protect cross contamination (but to be honest if you bought all the meat at the same store and you think that one might have e-coli....).
Still, he goes on to show how to make them, one type after another, into patties by dipping your hands in water, then forming the patties. When he finishes the first 4
He washes his hands, then goes back and dips them in the water/w-coli & salmonella slurry, then applies to the meat. He does this for the remaining 3 types of burgers.
What a huge idiot. Clearly he is not a professional anything.
When you cook clean it becomes part of every move you make in the kitchen, not something you MENTION OUT LOUD then ignore right away.
Meat looks dry. Should have injected the meat with the Orange Bourbon glaze prior to cooking.
He chewed mike it was dry
,,,,my niggA