Forum
»
How do you explain the fact that I totally know...
How do you explain the fact that I totally know...
- Results 1 to 6 of 6
-
Page 1 of 1
02-19-2026, 11:18 PM
-
#1
How do you explain the fact that I totally know...
I just have to have a pleasant attitude, be friendly, social, outgoing...and I'd have friends, a wife and family, a career, etc
It's so easy
But despite knowing that I continue being cynical, unapproachable/unfriendly, if not outright rude for no real reason
And so I have no friends, family, or career
It's a trip when I really think about it
It's so easy
But despite knowing that I continue being cynical, unapproachable/unfriendly, if not outright rude for no real reason
And so I have no friends, family, or career
It's a trip when I really think about it
02-19-2026, 11:25 PM
-
#2
- butatwhatcost
- Join Date: Jan, 2026
- Height: 5'6"
- Weight: 203 lbs
- Posts: 1,636
- Subscribers: 3
- Rep Power: 9932
-
-
Smugness intensifies.
02-19-2026, 11:30 PM
-
#3
02-19-2026, 11:32 PM
-
#4
- LargePeter
- Fuck off, Lahey!
-
- LargePeter
- Fuck off, Lahey!
- Join Date: Aug 2011
- Location: Kuntstralia, Australia
- Posts: 41,478
- Subscribers: 5
- Rep Power: 573630
-
-
Slow cooked Italian beef cheek ragù with tagliatelle.
This absolutely delicious Italian beef cheek ragù is a must-try for lovers of slow-cooked rich pasta meat sauces. The beef cheeks are braised in a red wine and broth sauce along with a classic Italian soffritto of onions, celery and carrots, plus tomato concentrate, fresh herbs and cloves. Serve over tagliatelle or pappardelle or even soft polenta or potato purée with some crusty bread to mop up the rich sauce.
Prep Time
10 minutes
Cook Time
3 hours 20 minutes
Total Time
3 hours 30 minutes
Course
Dinner, Main Course
Cuisine
Italian, Mediterranean, Northern Italy
Servings
4
Calories
735 kcal
Equipment
1 Dutch oven or casserole dish with lid
1 skillet
1 sharp knife
1 chopping board
Ingredients
US Customary
Metric
2.2 pounds beef cheeks
1 large onion or two medium sized. Peeled and chopped
2 large carrots washed and diced
2 stalks celery washed and diced
4 tablespoons extra virgin olive oil.
1 sprig rosemary
2 bay leaves
1 tablespoon tomato concentrate
4-5 cloves
7 flozs red wine full-bodied
5 flozs beef broth
14 ounces tagliatelle or pappardelle
1 handful fresh parsley optional
2 ounces grated Parmigiano or Grana optional
salt for pasta and to taste
freshly ground black pepper. to taste
Instructions
Preparation
If it hasn’t been done by your local butcher, trim any outer layer of fat (fat cap) and remove the shiny silver connective tissue membrane (silver skin) from the beef cheeks. Next peel the onion and cut it into cubes and wash and chop the carrot and celery.
Cook the ragu
Heat some of the olive oil in a deep skillet and cook the diced carrot, onion and celery on a low-medium heat until they soften.
In the meantime, pat the beef cheeks dry and season with sea salt and black pepper. Heat some more olive oil in a large pot with a lid, a large casserole pan or a Dutch oven ( I used the latter). Sear the seasoned beef cheeks on each side. For faster cooking you can also cut the cheeks in half.
Add the red wine and use a wooden spoon to deglaze the bottom of the pan. Let the wine and cheeks cook together over a medium-high heat for 3-4 minutes.
Add the cooked vegetables, herbs, cloves and tomato concentrate to the beef cheeks along with the beef broth. Mix everything together and simmer over a low heat for up to 3 hours with the lid on. You will need to check the braising liquid hasn’t reduced too much and turn the cheeks once every 30 minutes or so.
Once the beef cheeks are fork tender, remove them from the oven dish and shred using two forks. In the meantime, remove the bay leaves and simmer the sauce over a medium heat to reduce and thicken it. About 15 minutes depending on your desired thickness.
Return the shredded beef cheeks to the sauce. If serving later, set aside and reheat while the pasta is cooking. I reheated the sauce in a different pan to make it easier to mix it with the pasta.
Put a pot of water onto boil for the pasta. Add salt once it starts to boil then cook the pasta al dente according to the packet instructions. I used fresh tagliatelle from Giovanni Rana which only needed 1 minute to cook. Fresh pasta cooks a lot faster than dried.
Save some pasta cooking water, then drain the cooked pasta and toss it carefully with the beef cheek ragu. If the sauce seems dry, add some pasta water and mix gain. Serve immediately with some chopped fresh parsley (optional) and grated Parmigiano or grana.
Notes
If using a Dutch oven or casserole pan, you can also cook your Italian beef cheek ragu in the oven (180°c 356°F).
Tips for best results.
Use a good full-bodied red wine for maximum flavor.
During the hours of cooking, tannins and acidity work on the meat: they soften the fibers, concentrate the juices, and create a dense base, capable of enveloping every bite. For this reason, braising wines must have body, a distinct aroma, and sufficient alcohol to withstand the long cooking time.
This ragu tastes even better the next day, making it perfect for meal prep.
If your beef cheeks aren't easy to shred after 3 hours, continue cooking until they are. Add more broth or some water if necessary.
Nutrition
Calories: 735kcal
Carbohydrates: 79g
Protein: 48g
Fat: 24g
Saturated Fat: 5g
Polyunsaturated Fat: 3g
Monounsaturated Fat: 14g
Trans Fat: 0.1g
Cholesterol: 142mg
Sodium: 195mg
Potassium: 1089mg
Fiber: 5g
Sugar: 6g
Vitamin A: 6231IU
Vitamin C: 6mg
Calcium: 97mg
Iron: 6mg
This absolutely delicious Italian beef cheek ragù is a must-try for lovers of slow-cooked rich pasta meat sauces. The beef cheeks are braised in a red wine and broth sauce along with a classic Italian soffritto of onions, celery and carrots, plus tomato concentrate, fresh herbs and cloves. Serve over tagliatelle or pappardelle or even soft polenta or potato purée with some crusty bread to mop up the rich sauce.
Prep Time
10 minutes
Cook Time
3 hours 20 minutes
Total Time
3 hours 30 minutes
Course
Dinner, Main Course
Cuisine
Italian, Mediterranean, Northern Italy
Servings
4
Calories
735 kcal
Equipment
1 Dutch oven or casserole dish with lid
1 skillet
1 sharp knife
1 chopping board
Ingredients
US Customary
Metric
2.2 pounds beef cheeks
1 large onion or two medium sized. Peeled and chopped
2 large carrots washed and diced
2 stalks celery washed and diced
4 tablespoons extra virgin olive oil.
1 sprig rosemary
2 bay leaves
1 tablespoon tomato concentrate
4-5 cloves
7 flozs red wine full-bodied
5 flozs beef broth
14 ounces tagliatelle or pappardelle
1 handful fresh parsley optional
2 ounces grated Parmigiano or Grana optional
salt for pasta and to taste
freshly ground black pepper. to taste
Instructions
Preparation
If it hasn’t been done by your local butcher, trim any outer layer of fat (fat cap) and remove the shiny silver connective tissue membrane (silver skin) from the beef cheeks. Next peel the onion and cut it into cubes and wash and chop the carrot and celery.
Cook the ragu
Heat some of the olive oil in a deep skillet and cook the diced carrot, onion and celery on a low-medium heat until they soften.
In the meantime, pat the beef cheeks dry and season with sea salt and black pepper. Heat some more olive oil in a large pot with a lid, a large casserole pan or a Dutch oven ( I used the latter). Sear the seasoned beef cheeks on each side. For faster cooking you can also cut the cheeks in half.
Add the red wine and use a wooden spoon to deglaze the bottom of the pan. Let the wine and cheeks cook together over a medium-high heat for 3-4 minutes.
Add the cooked vegetables, herbs, cloves and tomato concentrate to the beef cheeks along with the beef broth. Mix everything together and simmer over a low heat for up to 3 hours with the lid on. You will need to check the braising liquid hasn’t reduced too much and turn the cheeks once every 30 minutes or so.
Once the beef cheeks are fork tender, remove them from the oven dish and shred using two forks. In the meantime, remove the bay leaves and simmer the sauce over a medium heat to reduce and thicken it. About 15 minutes depending on your desired thickness.
Return the shredded beef cheeks to the sauce. If serving later, set aside and reheat while the pasta is cooking. I reheated the sauce in a different pan to make it easier to mix it with the pasta.
Put a pot of water onto boil for the pasta. Add salt once it starts to boil then cook the pasta al dente according to the packet instructions. I used fresh tagliatelle from Giovanni Rana which only needed 1 minute to cook. Fresh pasta cooks a lot faster than dried.
Save some pasta cooking water, then drain the cooked pasta and toss it carefully with the beef cheek ragu. If the sauce seems dry, add some pasta water and mix gain. Serve immediately with some chopped fresh parsley (optional) and grated Parmigiano or grana.
Notes
If using a Dutch oven or casserole pan, you can also cook your Italian beef cheek ragu in the oven (180°c 356°F).
Tips for best results.
Use a good full-bodied red wine for maximum flavor.
During the hours of cooking, tannins and acidity work on the meat: they soften the fibers, concentrate the juices, and create a dense base, capable of enveloping every bite. For this reason, braising wines must have body, a distinct aroma, and sufficient alcohol to withstand the long cooking time.
This ragu tastes even better the next day, making it perfect for meal prep.
If your beef cheeks aren't easy to shred after 3 hours, continue cooking until they are. Add more broth or some water if necessary.
Nutrition
Calories: 735kcal
Carbohydrates: 79g
Protein: 48g
Fat: 24g
Saturated Fat: 5g
Polyunsaturated Fat: 3g
Monounsaturated Fat: 14g
Trans Fat: 0.1g
Cholesterol: 142mg
Sodium: 195mg
Potassium: 1089mg
Fiber: 5g
Sugar: 6g
Vitamin A: 6231IU
Vitamin C: 6mg
Calcium: 97mg
Iron: 6mg
RAW DOG CREW LIEUTENANT
ALL ROADS LEAD TO MENTZER
President Donald J Trump Crew
Steroids Crew
Growth Hormone Crew
Miscers Who Lift Crew
Robert Pickton Hooker Disposal Crew
Mustang Crew
No Alcohol Crew
Gay Phaggot Crew:
Papi Cholo
02-19-2026, 11:50 PM
-
#5
- r32gojirra
- Registered NEET
-
- r32gojirra
- Registered NEET
- Join Date: Feb 2013
- Location: East Coast, Australia
- Posts: 39,513
- Subscribers: 6
- Rep Power: 595865
-
-
Originally Posted By LargePeter⏩
Slow cooked Italian beef cheek ragù with tagliatelle.
This absolutely delicious Italian beef cheek ragù is a must-try for lovers of slow-cooked rich pasta meat sauces. The beef cheeks are braised in a red wine and broth sauce along with a classic Italian soffritto of onions, celery and carrots, plus tomato concentrate, fresh herbs and cloves. Serve over tagliatelle or pappardelle or even soft polenta or potato purée with some crusty bread to mop up the rich sauce.
Prep Time
10 minutes
Cook Time
3 hours 20 minutes
Total Time
3 hours 30 minutes
Course
Dinner, Main Course
Cuisine
Italian, Mediterranean, Northern Italy
Servings
4
Calories
735 kcal
Equipment
1 Dutch oven or casserole dish with lid
1 skillet
1 sharp knife
1 chopping board
Ingredients
US Customary
Metric
2.2 pounds beef cheeks
1 large onion or two medium sized. Peeled and chopped
2 large carrots washed and diced
2 stalks celery washed and diced
4 tablespoons extra virgin olive oil.
1 sprig rosemary
2 bay leaves
1 tablespoon tomato concentrate
4-5 cloves
7 flozs red wine full-bodied
5 flozs beef broth
14 ounces tagliatelle or pappardelle
1 handful fresh parsley optional
2 ounces grated Parmigiano or Grana optional
salt for pasta and to taste
freshly ground black pepper. to taste
Instructions
Preparation
If it hasn’t been done by your local butcher, trim any outer layer of fat (fat cap) and remove the shiny silver connective tissue membrane (silver skin) from the beef cheeks. Next peel the onion and cut it into cubes and wash and chop the carrot and celery.
Cook the ragu
Heat some of the olive oil in a deep skillet and cook the diced carrot, onion and celery on a low-medium heat until they soften.
In the meantime, pat the beef cheeks dry and season with sea salt and black pepper. Heat some more olive oil in a large pot with a lid, a large casserole pan or a Dutch oven ( I used the latter). Sear the seasoned beef cheeks on each side. For faster cooking you can also cut the cheeks in half.
Add the red wine and use a wooden spoon to deglaze the bottom of the pan. Let the wine and cheeks cook together over a medium-high heat for 3-4 minutes.
Add the cooked vegetables, herbs, cloves and tomato concentrate to the beef cheeks along with the beef broth. Mix everything together and simmer over a low heat for up to 3 hours with the lid on. You will need to check the braising liquid hasn’t reduced too much and turn the cheeks once every 30 minutes or so.
Once the beef cheeks are fork tender, remove them from the oven dish and shred using two forks. In the meantime, remove the bay leaves and simmer the sauce over a medium heat to reduce and thicken it. About 15 minutes depending on your desired thickness.
Return the shredded beef cheeks to the sauce. If serving later, set aside and reheat while the pasta is cooking. I reheated the sauce in a different pan to make it easier to mix it with the pasta.
Put a pot of water onto boil for the pasta. Add salt once it starts to boil then cook the pasta al dente according to the packet instructions. I used fresh tagliatelle from Giovanni Rana which only needed 1 minute to cook. Fresh pasta cooks a lot faster than dried.
Save some pasta cooking water, then drain the cooked pasta and toss it carefully with the beef cheek ragu. If the sauce seems dry, add some pasta water and mix gain. Serve immediately with some chopped fresh parsley (optional) and grated Parmigiano or grana.
Notes
If using a Dutch oven or casserole pan, you can also cook your Italian beef cheek ragu in the oven (180°c 356°F).
Tips for best results.
Use a good full-bodied red wine for maximum flavor.
During the hours of cooking, tannins and acidity work on the meat: they soften the fibers, concentrate the juices, and create a dense base, capable of enveloping every bite. For this reason, braising wines must have body, a distinct aroma, and sufficient alcohol to withstand the long cooking time.
This ragu tastes even better the next day, making it perfect for meal prep.
If your beef cheeks aren't easy to shred after 3 hours, continue cooking until they are. Add more broth or some water if necessary.
Nutrition
Calories: 735kcal
Carbohydrates: 79g
Protein: 48g
Fat: 24g
Saturated Fat: 5g
Polyunsaturated Fat: 3g
Monounsaturated Fat: 14g
Trans Fat: 0.1g
Cholesterol: 142mg
Sodium: 195mg
Potassium: 1089mg
Fiber: 5g
Sugar: 6g
Vitamin A: 6231IU
Vitamin C: 6mg
Calcium: 97mg
Iron: 6mg
This absolutely delicious Italian beef cheek ragù is a must-try for lovers of slow-cooked rich pasta meat sauces. The beef cheeks are braised in a red wine and broth sauce along with a classic Italian soffritto of onions, celery and carrots, plus tomato concentrate, fresh herbs and cloves. Serve over tagliatelle or pappardelle or even soft polenta or potato purée with some crusty bread to mop up the rich sauce.
Prep Time
10 minutes
Cook Time
3 hours 20 minutes
Total Time
3 hours 30 minutes
Course
Dinner, Main Course
Cuisine
Italian, Mediterranean, Northern Italy
Servings
4
Calories
735 kcal
Equipment
1 Dutch oven or casserole dish with lid
1 skillet
1 sharp knife
1 chopping board
Ingredients
US Customary
Metric
2.2 pounds beef cheeks
1 large onion or two medium sized. Peeled and chopped
2 large carrots washed and diced
2 stalks celery washed and diced
4 tablespoons extra virgin olive oil.
1 sprig rosemary
2 bay leaves
1 tablespoon tomato concentrate
4-5 cloves
7 flozs red wine full-bodied
5 flozs beef broth
14 ounces tagliatelle or pappardelle
1 handful fresh parsley optional
2 ounces grated Parmigiano or Grana optional
salt for pasta and to taste
freshly ground black pepper. to taste
Instructions
Preparation
If it hasn’t been done by your local butcher, trim any outer layer of fat (fat cap) and remove the shiny silver connective tissue membrane (silver skin) from the beef cheeks. Next peel the onion and cut it into cubes and wash and chop the carrot and celery.
Cook the ragu
Heat some of the olive oil in a deep skillet and cook the diced carrot, onion and celery on a low-medium heat until they soften.
In the meantime, pat the beef cheeks dry and season with sea salt and black pepper. Heat some more olive oil in a large pot with a lid, a large casserole pan or a Dutch oven ( I used the latter). Sear the seasoned beef cheeks on each side. For faster cooking you can also cut the cheeks in half.
Add the red wine and use a wooden spoon to deglaze the bottom of the pan. Let the wine and cheeks cook together over a medium-high heat for 3-4 minutes.
Add the cooked vegetables, herbs, cloves and tomato concentrate to the beef cheeks along with the beef broth. Mix everything together and simmer over a low heat for up to 3 hours with the lid on. You will need to check the braising liquid hasn’t reduced too much and turn the cheeks once every 30 minutes or so.
Once the beef cheeks are fork tender, remove them from the oven dish and shred using two forks. In the meantime, remove the bay leaves and simmer the sauce over a medium heat to reduce and thicken it. About 15 minutes depending on your desired thickness.
Return the shredded beef cheeks to the sauce. If serving later, set aside and reheat while the pasta is cooking. I reheated the sauce in a different pan to make it easier to mix it with the pasta.
Put a pot of water onto boil for the pasta. Add salt once it starts to boil then cook the pasta al dente according to the packet instructions. I used fresh tagliatelle from Giovanni Rana which only needed 1 minute to cook. Fresh pasta cooks a lot faster than dried.
Save some pasta cooking water, then drain the cooked pasta and toss it carefully with the beef cheek ragu. If the sauce seems dry, add some pasta water and mix gain. Serve immediately with some chopped fresh parsley (optional) and grated Parmigiano or grana.
Notes
If using a Dutch oven or casserole pan, you can also cook your Italian beef cheek ragu in the oven (180°c 356°F).
Tips for best results.
Use a good full-bodied red wine for maximum flavor.
During the hours of cooking, tannins and acidity work on the meat: they soften the fibers, concentrate the juices, and create a dense base, capable of enveloping every bite. For this reason, braising wines must have body, a distinct aroma, and sufficient alcohol to withstand the long cooking time.
This ragu tastes even better the next day, making it perfect for meal prep.
If your beef cheeks aren't easy to shred after 3 hours, continue cooking until they are. Add more broth or some water if necessary.
Nutrition
Calories: 735kcal
Carbohydrates: 79g
Protein: 48g
Fat: 24g
Saturated Fat: 5g
Polyunsaturated Fat: 3g
Monounsaturated Fat: 14g
Trans Fat: 0.1g
Cholesterol: 142mg
Sodium: 195mg
Potassium: 1089mg
Fiber: 5g
Sugar: 6g
Vitamin A: 6231IU
Vitamin C: 6mg
Calcium: 97mg
Iron: 6mg
02-20-2026, 12:02 AM
-
#6
- Mulloway69
- (;`ー´)o/￣￣￣~>°)))彡
-
- Mulloway69
- (;`ー´)o/￣￣￣~>°)))彡
- Join Date: Sep 2011
- Posts: 11,075
- Subscribers: 4
- Rep Power: 301287
-
-
The proboscis monkey (Nasalis larvatus) possesses a remarkable perianal tuft of elongated, wiry hairs encircling the anal region—a feature that, at first glance, appears to be mere phylogenetic happenstance. However, rigorous consideration of its selective pressures reveals a sophisticated evolutionary adaptation.These anal hairs serve as a critical hydrodynamic brake and fecal deflection mechanism in the species' semi-aquatic niche along Borneo's mangrove-lined rivers and flooded forests. Proboscis monkeys are exceptional swimmers among Old World primates, frequently leaping from branches into water from heights up to 15 meters and propelling themselves with powerful webbed hind feet. During high-speed aquatic escape from crocodiles or clouded leopards, water resistance against the hindquarters creates turbulent flow around the ischial callosities (those hardened sitting pads common to cercopithecids).The dense anal hair fringe acts as a passive flow-straightener: it reduces chaotic vorticity in the wake zone immediately posterior to the body, minimizing drag by approximately 12–18% during submerged propulsion (analogous to the dimpled surface of a golf ball, but in reverse—creating micro-turbulence that delays flow separation). More crucially, the hairs form a natural deflector array that channels loose fecal matter—produced in high volume due to their leaf-heavy, fermentative diet—downward and away from the swimming axis rather than allowing it to plume backward into the propulsion stream. This prevents self-fouling of the propulsive surfaces (feet and tail base), which would otherwise cause biofouling drag penalties and increase predation risk from olfactory-sensitive crocodilians.In social contexts, dominant males with the most luxuriant and symmetrically groomed anal fringes signal superior gut health and parasite resistance (longer, glossier hairs indicate lower ectoparasite load around the sensitive perianal zone), contributing to female mate choice already heavily biased toward nasal amplification traits. Juveniles lacking developed fringes suffer higher rates of waterborne dermatitis from fecal contact during group river crossings, exerting strong negative selection against reduced hair expression.Thus, what casual observers dismiss as an absurd posterior mop is in reality a finely tuned hydro-sanitary and signalling structure—one of the more elegant convergences of locomotor, dietary, and sexual selection pressures in primate evolution.
Bookmarks
-
- Digg
-
- del.icio.us
-
- StumbleUpon
-
-
Posting Permissions
- You may not post new threads
- You may not post replies
- You may not post attachments
- You may not edit your posts