Oooooh pretty.
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Looks fantastic bro
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gah. I had a bowl of chili mixed with "riced" cauliflower. I really need to restock steak.
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If you want your steak to have a good crust, consider dry-brining it, and doing everything you can to remove water before grilling it. The reason for this is that water molecules inhibit the Maillard reactions that are responsible for making the outside of your stake delicious.
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No sabia que existiera el ratatouille donde lo encuentre lo apruebo.
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On my way over
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You sure that's not crocodile face?
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