I need a new computer
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- Joined: Mon Aug 18, 2008 9:41 pm
Re: I need a new computer
Just bought this guy to get started: http://www.amazon.com/Crucial-BX200-480 ... ywords=ssd
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- Posts: 4286
- Joined: Mon Aug 18, 2008 9:41 pm
Re: I need a new computer
I went to Costco today for boneless short ribs* and found they dropped the price on the Lenovo another $50. Now, to add the SSD and migrate data and programs from my old box. Ugggh.
*For $6.99/#, these things are amazing. Salt and pepper, let sit for a few hours, take out 30 mins prior and grill or sear them HOT. Mmm...beefy goodness.
http://www.seriouseats.com/2012/05/the- ... art-3.html
*For $6.99/#, these things are amazing. Salt and pepper, let sit for a few hours, take out 30 mins prior and grill or sear them HOT. Mmm...beefy goodness.
http://www.seriouseats.com/2012/05/the- ... art-3.html
- Denis
- Posts: 6570
- Joined: Fri Aug 22, 2008 5:29 am
Re: I need a new computer
Those sound delicious. Now how do I explain them to my butcher?rightisright wrote:I went to Costco today for boneless short ribs* ...
*For $6.99/#, these things are amazing. Salt and pepper, let sit for a few hours, take out 30 mins prior and grill or sear them HOT. Mmm...beefy goodness.
http://www.seriouseats.com/2012/05/the- ... art-3.html
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- Posts: 4286
- Joined: Mon Aug 18, 2008 9:41 pm
Re: I need a new computer
They come from the lower part of the chuck. Judging from this diagram, it would be the collier in French: https://en.wikipedia.org/wiki/Cut_of_beef#French_cutsDenis wrote:Those sound delicious. Now how do I explain them to my butcher?rightisright wrote:I went to Costco today for boneless short ribs* ...
*For $6.99/#, these things are amazing. Salt and pepper, let sit for a few hours, take out 30 mins prior and grill or sear them HOT. Mmm...beefy goodness.
http://www.seriouseats.com/2012/05/the- ... art-3.html
Here's what they look like (not my image): http://2.bp.blogspot.com/--KfTxD4AYsE/U ... C04110.jpg
- Denis
- Posts: 6570
- Joined: Fri Aug 22, 2008 5:29 am
Re: I need a new computer
Perfect. Thanks. I'll print that and take it to the butcher. Unfortunately, our local artisan butcher closed up shop, but the supermarket has a good guy in-house, and there's always the Argentinian wholesalers at the commercial market...rightisright wrote:They come from the lower part of the chuck. Judging from this diagram, it would be the collier in French: https://en.wikipedia.org/wiki/Cut_of_beef#French_cuts
Here's what they look like (not my image): http://2.bp.blogspot.com/--KfTxD4AYsE/U ... C04110.jpg