My favorite doc all time was a Urologist named Dr. Wycker. Of course I called him Dr. Wacker... He was a HOOT...Thanks. That’s much appreciated.
I learned my bedside manner being a bartender. Lots of similarities between the two professions.
My style is not for everyone, if you want a dry, boring all business doc, then I can refer you to one.
Speaking of Kupcake...The dude infuriates me because he is a lazy sandbagger on tour and then shows up and actually givsacrap at majors...that bugs me. I don't care if he wins ten majors, he will never be isht to me if he doesn't start dominating the tour...that is what truly great players do...they do it all.I think Brooks Kupcake is gonna take this one...while I am typing this he promptly misses a four footer for par...
Have you ever heard of a hanger steak ? My butcher told me about it and said it was the steaks the butchers would keep for themselves . I finally got him to sell me some and it was the most tender piece of steak ive ever had.I was in the meat business for over 40 years and I can tell you that dry aging is not for everyone. Some five star restaurants and some upscale stores dry age ribeyes, strips and short loins by placing them in special temperature controlled enclosed cases. Some even keep them there for 60 days and all it does is break down muscle tissue and dry out the beef. Shrink is phenomenal and the retail price is ridiculous. Some people think it improves the taste but I'm not one of those people. Beef, if cooked properly, is best when it's not over cooked or dry. But hey----I'm just an old meat head who retired from the profession
I’m so glad that she’s okay. Even when you hear your child is okay after an accident, as parents we keep imagining what could have been. Hug her tight, as I’m sure you and your wife have been doing and help settle a father’s heart and nerves.
. I will add you and your family in my nightly prayers. The list is long, but it’s great to put one in the WIN column.
No offense, but I'm also in the meat industry and this is not how it works. Aging dries the WATER out of meat. When people say meat is juicy, they don't mean it has a lot of water in it, they mean it has a lot of fat. Taking the water out increases the meat to water ratio, which means the meat is less diluted with water and has a much stronger meat flavor. Aging makes a huge, positive difference when done properly, although aged meat cooks much, much quicker, which often results in overcooking and drying out the meat that way, so maybe that's where the "aging = dry meat" perception comes from?I was in the meat business for over 40 years and I can tell you that dry aging is not for everyone. Some five star restaurants and some upscale stores dry age ribeyes, strips and short loins by placing them in special temperature controlled enclosed cases. Some even keep them there for 60 days and all it does is break down muscle tissue and dry out the beef. Shrink is phenomenal and the retail price is ridiculous. Some people think it improves the taste but I'm not one of those people. Beef, if cooked properly, is best when it's not over cooked or dry. But hey----I'm just an old meat head who retired from the profession
