Damus
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Relays (6)
  • wss://relay.primal.net – read & write
  • wss://relay.nostr.band – read & write
  • wss://nostr.256k1.dev – read & write
  • wss://discovery.eu.nostria.app/ – read & write
  • wss://knostr.neutrine.com:4260 – read & write
  • wss://nostr.chaima.info/ – read & write

Recent Notes

TheRupertDamnit · 2w
Well, I was looking but I can only scroll back 18 hours on Amethyst. Someone posted about it yesterday. A couple folks.
Hofer99 · 2w
Its all over nostr. nostr:nprofile1qqsy67zzq5tc9cxnl6crf52s4hptdwhyaca5j7r8jwll535tdadedvcpp4mhxue69uhkummn9ekx7mqpr3mhxue69uhkummnw3ez6vp39eukz6mfdphkumn99e3k7mgf23tnf reported on it. After the feds talked they let her back in. Its fking disgusting.
jostric · 3w
I'd be interested to know if that's how it worked
Ben Arc · 3w
Soon...
⚡️ᗪㄖ匚⚡️ · 3w
I didn’t know either. It’s the end of a chuck… the Teres major muscle I think. Cheap. Cook it with high heat, seared to to120-125 degrees. It was 1/3 the price of the ribeye and better IMO. Almo...
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Ah. If it’s the cut I’m thinking of, i call it a chuck eye. We’ve got into the habit of buying whole chuck rolls and breaking them down ourselves… there are a lot of good steaks you can get out of a chuck roll - the Denver steak being my favorite.

Steak is great
2
⚡️ᗪㄖ匚⚡️ · 3w
I think I’m gonna have to start doing this. Haven’t had a Denver steak but they look great
⚡️ᗪㄖ匚⚡️ · 3w
The only issue was the shape of it. Very tapered so I was worried about overcooking the ends which is why I folded them over with skewers
⚡️ᗪㄖ匚⚡️ · 3w
I didn’t know either. It’s the end of a chuck… the Teres major muscle I think. Cheap. Cook it with high heat, seared to to120-125 degrees. It was 1/3 the price of the ribeye and better IMO. Almost as tender as filet but better flavor