And using a microwave

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...

When those lines hit your eye and the text is awry, that's a moire....

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 😄

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.

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)

I prefer it fresh.

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.