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Brad Seehawer
Lives in Wichita, KS
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Brad Seehawer

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A lot of effort to make a tiny burger meal.
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That's pretty awesome...how many did you buy? Be sure to write a follow-up on how they taste!
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How many more lives is open source software going to ruin?
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An incredibly powerful image.
One by one, they came forward, finding safety in their staggering number and a world that was finally ready to believe them.
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The Comedy Music Hall of fame is less of a tribute to comedy music and more of a tribute to Paul F. Tompkins and Weird Al, and I'm okay with that.
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It's a pretty good replacement for those who have missed 30 Rock since its end, but the best part of Unbreakable Kimmy Schmidt is by far its theme.
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This is about how I feel about the Entourage movie.
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This sums up my feelings about True Detective Season 2. I didn't think there would be a show more difficult to follow than Game of Thrones, but HBO proved me wrong!
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I'd finish BoJack first.
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I can verify that there is definitely something going on in Oklahoma.
 
"Noticeable quakes – above magnitude 3.0 – now hit the state at a rate of two per day or more, compared with two or so per year prior to 2009. During the past seven days, Oklahoma has experienced about 40 earthquakes, according to the USGS. Scientists say the seismic activity is triggered by the injection of wastewater from booming oil and gas drilling operations into deep geological formations. The state’s oil and gas regulator released a directive this month expanding “Areas of Interest,” parts of the state that have been worst-hit by the quakes, and adding restrictions for 211 disposal wells. In March, the regulator – the Oklahoma Corporation Commission – also directed 347 wells to reduce their injection depths to above the Arbuckle formation. High-volume injections into the Arbuckle, the state’s deepest formation, have the highest potential for seismic activity, according to the USGS. Twenty-one of Oklahoma’s 77 counties are under the order, and oil and gas drilling operators have until Aug. 14 to comply with reducing injection depth."
July 2015 – OKLAHOMA - Several earthquakes shook Oklahoma on Monday as the state experiences a sharp increase in the frequency of tremors linked to wastewater disposal from gas and oil drilling, in...
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Man creates a computer program that can evolve to beat a Super Mario World level.
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If Lifetime is serious about getting into quality television it's going to take a couple of years to convince audiences they're not just reality TV and movies of the week. This show is good, though.
Following lackluster ratings for the series' debut, Lifetime quietly made the first four episodes of UnReal available online Saturday morning. The series, a scripted show that riffs on competition ...
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There's a dark side to craft beer that's simply based on collecting and hording limited beers. It sometimes leaves a sour taste in my mouth. And not just because I was drinking sour beers.
Featured Contributor: Jamie Tierney @jamietie89 Editors Note: Don Manfredi has published a response to this post Here. You've been stalking the release of that limited, overpriced, one-time release...
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It's only a state of mind.
Introduction
Brad is a handsome professional who isn't afraid to think outside the box in order to promote synergistic coupling. An avid outdoorsman, Brad enjoys all of the major sporting events and spends his free time helping the community and those in need. Brad has devoted his life to breaking down barriers and bridging gaps, all while maintaining a healthy appetite towards the finer things in life. When not winning sexy awards, Brad likes to relax in his lavish home with his loyal and masculine pet and contemplates how to make the world a better place.
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Has only seen the fourth Harry Potter movie.
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Wichita, KS
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Milwaukee - Colorado Springs, CO - Del Rio, TX - Universal City, TX - Wichita, KS
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You can go both ways with Marlowe's. When it comes to the food, the pulled pork was pedestrian, tender but with too much chew, and needed the sauce. The titular ribs were better - they could have pulled away from the bone a little more cleanly, but there was a lot of flavor between the sauce and dry rub, especially thanks to the massive amount of paprika they use. Average fried okra, and above-average mac and cheese. When it comes to everything else about Marlowe's, there's a lot to like. They're open super late, the pink Cadillac thing is novel, and the service I got while sitting in the bar area was stellar. Watching the help run around trying to keep track of everyone was exhausting, but they seemed to love it. Plus there's some pretty interestingly-dressed individuals that start streaming in after 10 PM. It's a trade-off. A lot of barbecue restaurants close early and are limited by the amount of product the can cook on any given day. Marlowe's is well-suited to take advantage of the Elvis crowd, though the bigger and wilder it gets the further it strays from the rest of Memphis barbecue.
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Public - 3 years ago
reviewed 3 years ago
Dreamland has a lot of red flags. The primo downtown location; the quick turnaround from ordering to being presented with your food; the touting of the "world-famous ribs". Those ribs spent so much time in the smoker that they moved from tender to crusty and dry, the meat falling off the bone but the bone also crumbling in your hand. The pork was dry, too, as was the chicken, though the latter is expected due to the white meat - in reality it was probably the best meat I had. Even the sausage was barely holding together because of how much fat was used in the mixture, and I've rarely been to a barbecue restaurant that can't make a decent sausage. I guess it really is all about the sauce here, considering they sell it by the gallon. Not that it really ascribes to any sort of particular regional barbecue variation. It actually reminded me more of the chili sauce you get at Chris' up the street. Dreamland is positioned to cater to the baseball crowd - get you in, get your food, and get you going on your way. Fast service isn't a bad thing, but it's obviously getting in the way of the quality of food. Montgomery is a town that knows barbecue, and this isn't it.
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Public - 3 years ago
reviewed 3 years ago
From what I've seen during my travels, the best restaurants in smaller cities come from chefs that were born there. This was certainly the case for Wesley True, who left Mobile to train in the kitchens of NYC before returning home to open True in 2007. For reasons unknown, he decided to close up shop and relocate to Montgomery, and their loss was our gain. True (restaurant) not only brings with it the capable skills of True (person), but also considerations for seasonality and locality not otherwise seen very often in town. The best way to try a lot of things at True is to order a couple of things from the bar menu as starters, and the pimento cheese-filled devilled eggs were creative and familiar. Not so familiar was the fried green tomato salad, which I was expecting to have some sort of lettuce base, but no, the crux of the dish was the tomatoes themselves, on a wafer-thin bed of local ham, shrimp, asparagus, and fennel. I really like salads that don't rely on lettuce to tie everything together, and the perfectly-cooked tomatoes, shrimp, and asparagus complemented each other very well. If there's a signature dish for True (person and restaurant), it's the shrimp and grits. And while the tomato sauce that was included submerged the polenta akin to what you would find in a gumbo, the sharp salty Parmesan grits and large perfectly-cooked shrimp was still great. There's different variations of this dish depending on the time of day, but it's almost always available. True's True brings a level of dining not otherwise seen in the greater Montgomery. It's the first restaurant that is worthy of the sparkling Cloverdale neighborhood. It's just good.
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Public - 3 years ago
reviewed 3 years ago
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The drive-in burger place is a part of 50's nostalgia that is surprisingly under-represented in Wichita, reserved only for Sonics and buildings that used to be Sonics, but the appeal of Sock Hop otherwise stops there. Despite being open for eight months, the restaurant was having their "grand opening" the day prior to my visit; everyone was probably all drive-in'd out after it, because I was the only place in there for Sunday lunch. I ordered a burger, fries, and vanilla shake, and watched the kitchen spin into action. Well, maybe more like slowly reanimate themselves out of paralysis - they looked pretty bored. My enthusiasm received a little bit of an uptick when I saw the 5-gallon jug in which the potatoes were sitting, but alas, the thin fries succumbed to the same limp, greasy profile that dominates this city. No such enthusiasm was warranted for the burger, a drab overcooked sandwich with too much leaf lettuce haphazardly piled on the bakery bun, which wasn't toasted and began to turn to mush upon meeting whatever grease was left in the burger, along with residual pickle juice. Even the shake was botched - it was significantly more milk than ice cream, to the point where I'm not sure the kid didn't just mishear my request and poured me a large cup of whole milk. Grand opening or eight month anniversary, the building, staff, and food didn't really give much of an impression that anyone was putting much effort into this.
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Public - 3 years ago
reviewed 3 years ago
The hot dogs at Chris aren't really anything special. The frankfurters and buns are of a quality approximately what you would expect to find at a New York city hot dog cart, which is to say you aren't really asking many questions. Chris makes them unique by adding a generous portion of their chili sauce, which is nice but nothing mind-blowing. The main appeal for me is the building itself - weaving your way to the counter, wedging into one of the seats, and watching the utter chaos that these people put up with on a daily basis. You have one burner and one flat top situated right at the end of the counter. One lady's working the burgers on the flat top, and another lady's putting the dogs together. Despite this cramped space, they can really crank them out - if you're in a hurry, you can get a couple of dogs ready to go before you finish paying. And that guy you're paying? He's working the one register in the place, handling takeout orders, working the counter customers, and making change for the servers that are handling the booths in the annexed dining rooms that were added some time in the last 75 years. There appears to be no set structure for handling orders, nor does it look like the restaurant is capable of putting such a structure in place - servers are constantly running around, the line cooks stop to work the register if the manager is refilling a drink at the counter, and things just generally get done. What does seem to trip them up is ordering a side. The fryer is all the way in a room in the back, and requesting a side of onion rings or fries will increase your wait time by an order of magnitude. They can't really speed up that process, though, nor would I want them to try; just something to keep in mind if you're in a rush. Chris' is a piece of Montgomery history, good for a quick (really quick) lunch, and the dogs, while not extraordinary, go down pretty easily. It's worth checking out at least once.
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Public - 3 years ago
reviewed 3 years ago
The highway-adjacent location and sports bar-ish theme of Varsity doesn't inspire confidence to put out good 'que in a city dominated by mediocre barbecue restaurants, but to their credit, both the chopped pork and chopped brisket were tender, flavorful, and kept moist from a good amount of fat distributed throughout the meat. Greens were plenty good, mac and cheese was average, but it was still more than enough to make me a little confused as to why the place was so empty on a Sunday night.
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Public - 3 years ago
reviewed 3 years ago