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GunnarStahlGloveSide

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GunnarStahlGloveSide ,

Yeah, South Carolina is definitely not associated with slavery…

GunnarStahlGloveSide ,

Wisconsin counts large puddles as lakes. If they used the same criteria as Minnesota, they’d have significant fewer than Minnesota.

But I have no holes to poke in your potato statement. Fuck Idaho.

GunnarStahlGloveSide ,

They do. If Minnesota and Wisconsin used similar criteria, Minnesota would have something like 40k more.

cbsnews.com/…/which-has-more-lakes-minnesota-or-w…

GunnarStahlGloveSide ,

What? Where does it say that?

Also, The article mentions Lake Michigan, not the state

GunnarStahlGloveSide ,

Your quoted segments clearly reference the different criteria (10 acres versus 2.2).

And the word “Michigan” appears exactly once in the article: in the second bit you quoted where it clearly refers to the lake.

GunnarStahlGloveSide ,

I thoroughly recommend that anyone who is coming through this area check out Antelope Canyon. Such an amazingly bizarre landscape and only a few minutes from Horseshoe Bend.

GunnarStahlGloveSide ,

The difference in gas mileage is almost certainly due to winter blend fuel, which has a lower energy density than summer blend.

YSK: You should dry off beef before cooking. Doing so promotes the Maillard Reaction, which will make the meat taste and look better. (www.seriouseats.com)

Why YSK: When you cook meat, any water on the surface must first evaporate before much browning can occur. You want to get as much of a Maillard reaction as possible in the limited cooking time you have before the meat reaches the correct internal temperature. Removing the moisture first means that the heat of the cooking...

GunnarStahlGloveSide ,

In the case of your own fried/ludicrous mode example, leaving the steak out at room temperature for even a few hours has basically no effect. It takes a long time for the bulk of the steak to warm any appreciable amount.

seriouseats.com/old-wives-tales-about-cooking-ste…

“After the first 20 minutes—the time that many chefs and books will recommend you let a steak rest at room temperature—the center of the steak had risen…not even a full two degrees…After 1 hour and 50 minutes, the steak was up to 49.6°F in the center”

GunnarStahlGloveSide ,

My dog has fairly recently gone deaf, and the only tiny silver lining is that he’s been completely unfazed by the fireworks we’ve been getting for the past week around us. Good luck tonight!

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