RetroFedThe best salmon in 65 years
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tooks
Ruby Tuesdays out there killin’ it in 2026!
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And using a microwave
My compliments to Chef Mike
Well tell Tyler I’ve got a 14oz porterhouse in my freezer and there’s a 40g sour watermelon mystic serenade in it for him to come cook…
Aww this is a wholesome oldpeoplefacebook type of post more so than a shitpost lol
I didn’t realize that Ruby Tuesdays was a chain restaurant, so that’s probably the reason it’s a shitpost
It’s still wholesome though. Maybe that particular Ruby Tuesdays has an excellent team. Or maybe they like spreading good vibes and every review is like that 😄
Calling a Ruby Tuesday’s a restaurant is kind of like me calling myself a carpenter because I’ve assembled a few pieces of Ikea furniture. It’s basically sit down fast food with a liquor license.
Right? What if he’s correct in his assessment? All of us out here experiencing mid salmon when we could be having the best at our local Ruby’s.
The secret ingredient is LSD
This gentleman was unwittingly hotboxed on the way into the Ruby Tuesdays.
Holy Moiré pattern Batman, do people really not know how to do screenshots any more? You’ve even got the nifty Snipping Tool to help you with that nowadays.
When those lines hit your eye and the text is awry, that’s a moire….
God, now you w got me thinking about that annoying fuck “Clippy”. Can I help you save your Word document? No you piece of shit, get off my screen.
Now I’d give anything to have that annoying bastard back if it got rid of AI in Windows.
it’s nothing compared to that salmon from 66 years ago
I prefer it fresh.
“Raw and wriggling!”
From a friend who woked the frieght dept at an inland airport of a major city, he said from the sketchy sushi sold at coner gas stations to the fanciest upscale dining downtown, they all got the same frozen fish from the same distributor.
Unless they pay a king’s ransom to get fresh fish air-freighted in (which maybe would make sense if you’re the private chef of a potentate who’s very particular about fish but insists on living in Nebraska or the Swiss Alps or somewhere, but wouldn’t make economic sense otherwise), that’s how it always is anywhere far from fishing ports and fish markets.
Having said that, frozen fish isn’t terrible, just mediocre if you’re used to freshly caught fish. Though if you’re having sushi or sashimi, it’ll have been frozen if the place complies with health regulations: for fish, “sushi-grade” just means that it has spent enough time frozen to kill any potential parasites that would otherwise be killed by cooking.
Potentate is my new word of the day, in the above case - a piscine potentate
To whomever took this photo: Alt+PrintScreen allows you to paste the screenshot into Paint and save it.
https://youtu.be/yPhLlniGGVs
It’s been a while until I thought about that one. Who WOULDN’T love being in continent?
(the video is cut just before the end, this one has it: https://www.youtube.com/watch?v=1SkUr9ux0k4, content starts at 0:33)