I got my first Nintendo gaming system ever & I'm impressed with the whole experience. All my interactions so far have been easy & intuitive. I don't feel like I'm being forced to join anything.

"Here's all this really cool stuff, but you don't need to sign up for it if you don't want to. HAVE FUN!"

It's gonna be a heck of a project. I wish Dr. Crawford luck and hope it's successful for him. He's gonna be a busy man, what with the videos and the classes and all the stuff.

I swear the chicken I was cutting up yesterday was for dinner and future stirfry! I did NOT speak any spells whilst disassembling!

Uh wait, I was practicing a song in Old Norse I'd been working on...did I summon something?

Crust is 1/2 butter and 1/2 lard. Dang it's good. Rolled out really well too. This time I decided to add a bit more water than I normally would. Good choice.

Merry Christmas, Andy. Hope you and your family have a peaceful day.

Merry Christmas, Frank.

I have moon ticks?

Get em OFF!!!

That was a lovely interaction. I did end up enjoying Emmerich as a character and I really appreciate the Navarran take on death.

I too would eat it. Good job, dude.

That doesn't look too bad for a first attempt.

My employer will pay for 1 cert a year, if it relates to your job, or a job they need, so they are paying for both the SM cert and the CompTIA cert (which I'll get next year).

Even though I've done most things in the A+ cert, I think the cert will look nice on the resume.

Oops, make that "get a ribeye for dinner." I would still go for the cheaper chuck steak to practice on 2/2

For ribeye steaks, here's what you are looking for
- 135°F for medium-rare,
- 145°F medium,
- 150°F medium well
- 160°F for well done.

Keep in mind that meat will continue to rise a few degrees once it’s out of the pan.

Btw YOU CAN DO THIS!

I'm also just a holler away if you need help.

Oh, as for cooking, there are a few ways. I use a pan heated on medium with a little vegetable oil, salt and pepper the steak and cook in the pan, flipping every couple minutes until I get the temp I am looking for. Let me get a steak temp guide.

I think you have an instant read thermometer

Also, one of the nice things about ribeye is the cut of meat has more fat marbled throughout the meat, which has the advantage of allowing the meat to be cooked to well done without turning into shoe leather. It's not gristly and you can trim away any large bits of fat after it's cooked.

For "practice" steaks, Chuck steaks are usually cheap and are basically the poor man's ribeye. It's cut from the same primal as ribeyes.

I would suggest a ribeye. You can get a larger one and just split it between you two. 1/2

Testing your test pds from the other side.