Toyomafia - The Clubhouse. 151.880

Use a paper towel to hold and pull when trimming fat.
Oh, and a sharp knife.

 

Yep, demolition ball sports.

The four or five games I watched were seriously the most brutal sport I've ever seen live. Except the WWA, that stuff's real.

 

Nice, yeah my butcher has given me Lil raw slices off rib-eye trim from A5 jap Wagyu, it literally melted in my mouth, and tasted good for being raw fat haha
I noticed yours in Australian wagyu, was that from Costco or special order?
If you ever get a chance and see
Knotty Wood, almond or plum pellets, they are pretty awesome. A mild sweet flavor but they burn more consistent and cleaner than any other pellet I’ve tried.

Raw trim taster was off of that bad boy!

 

Once you get into differential equations you have to have a passion for math.



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There was a time my life was in a chaotic trajectory though.

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Yeah Japanese A5 is a crazy cut of meat. I had a Strip of it one time. It’s almost like eating pure butter.

I got this through a (chef) friend of mine that pays wholesale. Australia does a great job on waygu beef typically. We will see.

 

I am literally stuffed right now and you guys are making my mouth water!

 

That table tho

 

It’s awesome, he gets a bunch of certificates from the process plant in Japan or wherever; it has like the moms and dads name as well as the caregivers name, along with super specific details of the region it grew up in, but my favorite part was it had the nose print in the middle of the page!! They take their shit seriously! He also gets American Wagyu from Rosewood Ranch in Texas.
It’s nice when you can get hook ups at wholesale!!!

 

Structural engineering. Fucked up thing is the “Diffy Q” (as we called it) made sense to me. But it would be hard to go back and remember it now. So did derivatives and advanced calculus, physics, dynamics, and thermodynamics.

But “probability and statistics” and philosophy can both lick the sweat off my post-30-mile-hike ball sack. That’s not science, that’s just made up shit…

 

Those tables were recently made by a local wood guy, the bases are just as cool; it’s like 1.5” rebar legs and cross braces!

 

Never had raw Wagyu. Concerned about the fat content, not for health reasons, but because I wouldn't know how to cook it.
As a derailment, my thumb bends like that. My wife says it's not natural.

 

That would be “12 bar”

 

Probabilty has a role in poker and cribbage. Maybe in backgammon too. I've yet to figure it out though.

 

It is a little different/interesting to cook, the fat popping makes you want to pull early.
He’s also given me some ridiculous concoction of ground A5 trim, ground Texas Wagyu brisket, and dry aged A5 trim I think, I definitely under cooked those burgers, and they do have a super super rich taste; I gave the rest away to a friend hahah

 

Yeah, that’s why I’ve never been a gambler. I’m smart enough to know there’s a system but not “wired” to pick up on that pattern.

 

Hahah clearly

 

Backgammon.
https://www.bkgm.com/openings.html

 

Happy Friday crew

 

Yes, dear sir...
Toni and Richy would like to present you with a piece of their son, Todd.

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Todd...

 

He weighed 34.7 when we murdered him. We were listening to the 5.6.7.8s

 

When my kids were very little we got a couple of roosters from a friend. My kids named them, Chester and Larry. I don't know why.
When it came time to eat them, they wouldn't. They were the best grilled chicken I ever had.

 

Why you trying to graph the angle of the dangle while walkin'?

 

One neighborhood I lived in when I was really small had a community garden and some livestock. The community cow was named "Hamburger"... traumatizing to a tyke, but tasty.

 

My daughter’s boyfriends family is raising two steers right now. One’s name is Beef.

 

Great minds think alike.

 

Sounds like a pretty perfect day.

 

Yeah, neither one of them had a problem with wild game or fish. But naming the fowl was an issue.