Sounds just like birth control. Thanks Nukes for your service.
Good grief. I'm sorry I dragged you into this, Nukes.
Sounds just like birth control. Thanks Nukes for your service.
Cana duh.Lebanese make the best pizza .
Gonna do steaks tomorrow. This a good start for a pair of 1lbers? No boneView attachment 5566
View attachment 5567
Silly you. Kids don't pick up accents anymore. They're all homogenized and talk like aliens.I can't wait til those two half-asians start using colloquialisms like "fixin to set down to et some groceries".
Silly you. Kids don't pick up accents anymore. They're all homogenized and talk like aliens.
Gonna do steaks tomorrow. This a good start for a pair of 1lbers? No boneView attachment 5566
View attachment 5567
Wife likes her steaks real rare.I started out with this, but now I prefer 90 minutes. The weight is less important than the thickness of the meat. I go with nothing else in the bag, then kosher salt and pepper for the sear.
You might be able to, but it would be a pain in the ass I bet.Somehow my Calphalon enamel Dutch oven got chipped during Thanksgiving. Two flecks missing inside. Had the fucker for ten years.
I’m irritated.
I don’t know if I can re-enamel it.
Or if I just need to get a real Le Creuset finally.
This one was a massive 12qt or something.
Packed it with 21 short ribs with room to spare.
My native tongue is masshole chusetts. Wife's native tongue is 3 Shades of Filipino. I'm lucky they can speak English at all.They'll fall into the accent when they use the sayings, then come out of it again when they revert to normal speak.
Wife likes her steaks real rare.
Do herbs get bitter or anything? Or you just don't like the taste?
Good to know, thanksYou can't overcook it with sous vide, it just affects the texture. Time is texture, temp is "doneness".
Somehow my Calphalon enamel Dutch oven got chipped during Thanksgiving. Two flecks missing inside. Had the fucker for ten years.
I’m irritated.
I don’t know if I can re-enamel it.
Or if I just need to get a real Le Creuset finally.
This one was a massive 12qt or something.
Packed it with 21 short ribs with room to spare.
i don't like the way herbs taste in a cook, i find they can muddy the flavour of a good steak. 90 mins won't cook it more, it will just make sure that the whole thing is cooked to temp. Some thicker steaks won't be fully cooked in an hour, in my experience. And I don't time it, sometimes it's 75 minutes. A few minutes either way doesn't make any difference. Play around with it, find your sweet spot.
You can't overcook it with sous vide, it just affects the texture. Time is texture, temp is "doneness".