Recent content by Shreddy Mercury

Nice addition. I usually have garlic in the pan, but never really have shallots as I don't know when I'm going to cook a steak usually. I suppose I could always keep a few shallots around as they're so good in dishes.

I usually just deglaze with a little beef broth and let it reduce, then pour in some cream and let it reduce and call it a day. A lot of times I'll throw extra thyme in the sauce, because thyme and beef go so well together. One day, I want to make steak au poivre and try it.

Then just crack open a cold beer and watch Malice At The Palace on loop for a while.

Do you think that fake woman's titties are also fake? Like, double fake titties? Or do you think those are natural fake titties?

Ricotta isn't needed when you're using a creamy bechamel.

Bolognese 1 tbsp olive oil 2 lbs lean ground beef or sausage (not Jimmy Dean breakfast sausage) 5-8 cloves garlic finely minced 1 medium white onion finely minced 1 cup carrot finely minced 1 cup celery finely minced 28 oz can peeled whole tomatoes 6 oz can tomato paste 2 tsp dried...

I'm gonna do 2 chicks at once

I haven't listened to all their songs. They, along with bands like Crazy Lixx and some other Euro bands in the last decade, seem to be just a caricature of 80s hair metal, these guys just add a lil more power metal to it. The video may be corny and the licks/riffs not super heavy, but it's...

Do you like Ghost? Do you like Edguy? Then you may like this band I happened across. Also, dude's vocals are unearthly with killer vibrato.

Jason Becker may have done it slightly better, but Yngwie's tone is actually good.

I had one of the midi versions and LOVED the brown channel.

That singer needs Jesus

Free with any purchase....a whole box!

A Silver Jubilee, JMP, and an 8x12? Nice backline.