Replies

---- "10 Different Type of Burps & Belches"

Jake Broe, Artur Rehi, Denys Davydov, Joe Blogs, CENSOR.net, RFU ( with help from a company in Communist China ), The Military Show, UkrainianWarToday ( brand new from August of 2025 ), PPR GLOBAL ( from Turkey ), and some others.

Joe Blogs features late in this thread. He's interesting and worth some sampling of his earlier work:

10 RICHEST YOUTUBERS 2022 Who earned $54 Million? Markiplier, Unspeakable, MrBeast, Dude Perfect? 24 January 2022
100K YOUTUBE SILVER PLAY BUTTON - THANK YOU to Everyone Who Has Supported Joe Blogs!! 2 April 2024

Clicks make AdSense money for these YouTube channels. That why there are so many exclamation points and capital letters and special words like "collapse" and the like.

Here's Joe Blogs' COLLAPSE messages from 2002 and 2023 respectively:

RUSSIA - COLLAPSE of Russian Economy Has Started. SANCTIONS KICK IN, INFLATION RISING, GDP CRASHING 25 March 2022
RUSSIA Economy COLLAPSES as MASS EXODUS Continues & MILLIONS Decide to Flee Mobilization in Russia 29 September 2022
RUSSIAN Economy COLLAPSES to Worst Deficit in Russian History as Revenues Crash & Costs Soar in Jan 9 February 2023

One should not forget the icons. 🔴 ⚠️

Get their attention! Get clicks! Get money!

Belch, if necessary, but get the money! COLLAPSE.

It's interesting how this "Gamifying" thread features, in part, "America is a fascist state" and Democrat “Alexander Vindman finally got his head on straight!”

The curating of a thread by an original poster is a fascinating phenomenon, is it not?

https://www.onceuponachef.com/recipes/how-to-cook-steak-on-the-stovetop.html

I love the kind of dinner you can make without relying on a recipe. Truth be told, good cooking really comes down to mastering a few core techniques—and some of the best dishes are also the simplest. A perfectly cooked steak is a prime example. The key is mastering the art of pan-searing. This classic technique involves cooking the surface of your food undisturbed in a very hot pan until a crisp, golden-brown crust forms. It’s the foundation of great flavor and texture and gives food that unmistakable restaurant finish. Pan-searing is hands-down the best way to cook a steak (it works beautifully for salmon and scallops, too)—and it delivers steakhouse-worthy results with far more control than a grill. “I followed these instructions to a T using a cast iron skillet and had one of the best steaks of my life. I was amazed.” Matthew What you’ll need to Cook Steak on The Stovetop Ingredients including vegetable oil, thyme, and pepper. You don’t need much to make a great pan-seared steak: just the steaks themselves, an oil with a high smoke point (skip the olive oil and reach for vegetable oil), salt, pepper, butter, and a few sprigs of thyme if you like. When it comes to choosing a cut, boneless, quick-cooking steaks that are about 1 to 1½ inches thick work best. New York strip, rib eye, and filet mignon are all excellent options. How to Cook Steak on The Stovetop Step 1: Season the steaks. Pat the steak dry with paper towels. (Any moisture on the exterior of the steak must first evaporate before the meat begins to brown.) Season the steaks generously on both sides with salt and freshly ground black pepper; the seasoning will stick to the surface and help create a delicious crust. Seasoned steaks on a cutting board. Step 2: Sear on the first side. Turn on your exhaust fan and heat a heavy pan over medium-high heat until very hot. Add the oil and swirl to coat—the oil should shimmer. Lay the steaks in the pan, placing them away from you so the oil doesn’t splatter; they should sizzle right away. Then leave them alone. Resist the urge to peek or flip—the steaks need a few minutes undisturbed to develop a good brown crust. Don’t worry about sticking; they’ll release easily when they’re ready. Pro tip: Stainless steel or cast iron works best here, since both can handle high heat. And use a pan large enough to give the steaks some breathing room; if the pan is too crowded, it will cool down and the steak will steam instead of sear. pan-sear steaks in skillet Step 3: Flip and sear the other side. Flip the steaks once they release easily and the first side is deeply browned, about 3 minutes. Continue cooking for another 3 to 4 minutes for rare to medium-rare. Tongs flipping a steak in a skillet. Step 4: Finish with butter, then rest and serve. During the last minute of cooking, add 1 tablespoon of butter and a few sprigs of thyme to the pan with the steaks (optional, but delicious). If you’re serving the steaks whole, transfer them straight to plates and serve hot. If you plan to slice them, move the steaks to a cutting board, tent loosely with foil, and let them rest for 5 to 10 minutes before slicing thinly against the grain. Resting gives the juices time to redistribute—slice too soon, and they’ll run right out. pan-sear steaks butter and thyme Step 5: Serve and enjoy. Serve the steaks hot, with your favorite sides. A classic wedge salad with blue cheese dressing, potatoes au gratin, roasted potatoes or creamed spinach are all great choices, but simple baked potatoes work just as well.