jaxadam
Well-Known Member
This is our shortest tree ever at 8'1". But it's a real looker.
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I find the lack of star or other such topper disturbing.
Star? What's the point of a Christmas tree if you don't have an angel using it as a dildo? I mean, do you folks even understand what Christmas Spirit means? Pfft.I find the lack of star or other such topper disturbing.
I've had only one good Philly cheesesteak in my life. It was coincidentally the FIRST one I ever ate, it was in a truck stop when I was maybe 13 years old and it was life changing good.
Every Philly since has not just been disappointing, they've actually been terrible. Borderline inedible. My least favorite thing to eat and I've had DOZENS just hoping to recapture the magic of that first one.
Ordered some stuff from Pullama, no idea if I'm going to get it last year or in the next 2022 after clock resets.
My work has a form that I have to fill out in order for them to agree to cover the cost prior to even registering for a course. Once I complete the course and pass the exam, I then have to submit another form for the expense.
I signed up for the official exam prep course on PMI. From what I've read, the exam is pretty difficult, but from what I was going through this past weekend, it's pretty straight forward if you've got several years of experience under your belt. We'll see how it goes. I obviously intend to take the practice exam to gauge how ready I am to take the actual exam. If I need supplemental material, I'll probably look into another form of training/prep that won't cost a lot.
I usually do my educational hours on Sunday mornings from when I wake up (usually 7-8am) until noon so this exam prep course will probably run me until the beginning of summer.
So I take it you have your PMP? How did you find the exam? Any recommendations or tips?
That person is not your friend.someone convince me of not buying Ibanez RGD2127FX
Paint chips WAY too easily and I personally don't jive with the RGD shape.someone convince me of not buying Ibanez RGD2127FX
you think I'm some kind of careless animal?Paint chips WAY too easily and I personally don't jive with the RGD shape.
What you list as the typical philly is what I consider an up-classed philly. What I expect in a "traditional" philly, as in, made the way it's supposed to be, is cheap-ass steak that can't be cut thin, spray cheese or cheese whiz, piles of peppers and onions, grilled with the cheap-ass meat to try to add something resembling texture and flavor.I've actually concluded the first Philly was NOT a traditional style sandwich, which is a big part of the reason it's been hard to recreate.
I've had enough of the common version of the Philly Cheesesteak to tell how they're "supposed" to be made (which is counter to what I'd like in a steak sandwich).
Typical Philly:
- Super thin sliced steak (tasteless)
- Provolone cheese (bland)
- Onions (red? okay but clash with texture of the sandwich, sometimes mismatching temp
- Peppers (messy, taste clashes)
- Toasted hoagie roll (dry and bland, crunches apart awkward when you bite into it causing an instant mess)
GOAT Philly:
- Thicker sliced steak (tasted like steak!)
- Gooey yellow cheese (cheddar? Colby blend?)
- Onions (wide but thin sliced, grilled till completely clear so they pull apart)
- No peppers
- Roll (don't remember the type but it was textured more like Texas toast, so it had light crunch no real crust and pulled eventually right where you bite it)