Tuesday night off, so I slammed a cup and a half of pickleback, knocked back a couple Cobras and sautee a pound of white mushrooms, and seared up a tri tip. Three minutes on each side. Probably the best crust I've ever got. I used my cast iron pan as a weight to keep the meat fleet
I mean flat
Need to walk that back
Before I spend the next two hours writing a shit faced
But your steak still can't keep up with my pace
My meals so sexy dressed up in all French lace
Cooking in the bottom of the drunken cookery dungeon rap
by SadHeadpatSlut