Forum: General Discussion
05-08-2016, 06:23 AM
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Replies: 38
Views: 7,527
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Forum: General Discussion
05-04-2016, 07:14 AM
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Replies: 15
Views: 3,933
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Forum: All Cigar Discussion
05-04-2016, 06:48 AM
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Replies: 6
Views: 4,995
Re: Cigar Stickers
I'll check and see if I have any stickers laying around.
If I do, I'll put them up as a lot in the Troop Support Auction and you can try to win them.
Bid high, bid often!
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Forum: General Discussion
05-03-2016, 06:11 AM
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Replies: 15
Views: 4,045
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Forum: Good Eats
04-29-2016, 08:33 AM
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Replies: 836
Views: 867,015
Re: Sous vide
Checked my Searzall and there doesn't appear to be any hole forming.
There is a dent right in the center where the flame from the torch is, but it doesn't seem any weaker than the rest of the...
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Forum: All Cigar Discussion
04-25-2016, 10:43 AM
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Replies: 78
Views: 33,777
Re: What Do You Smoke the Most?
If I were to answer this again I would say the past year I've smoked more HU Mag 50's than anything else.
Same marca but the complete opposite size wise.
If you asked me what my favorite marcas...
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Forum: All Cigar Discussion
04-25-2016, 08:06 AM
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Replies: 97
Views: 39,640
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Forum: All Cigar Discussion
04-25-2016, 07:43 AM
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Replies: 97
Views: 39,640
Re: Where's Waldo
SW 15th ave between SW8th and SW9th street in Miami.
Next to the Tower Theater.
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Forum: Good Eats
04-22-2016, 11:34 AM
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Replies: 836
Views: 867,015
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Forum: Jokes
04-18-2016, 10:31 AM
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Replies: 10
Views: 5,201
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Forum: Good Eats
04-17-2016, 03:27 PM
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Replies: 187
Views: 427,875
Re: Dry aging beef?
Thanks for the great comments, guys.
I didn't go through the trouble of checking the temps this time around.
I just placed it on a rack and rotated it every 7 days.
I imagine wherever you...
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Forum: Good Eats
04-17-2016, 08:18 AM
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Replies: 187
Views: 427,875
Re: Dry aging beef?
Cooked Sous vide @132° for 1.5 hours and finished off with the serzall.
http://i867.photobucket.com/albums/ab234/jonumberone/Food/20160416_175124_zpsigncyote.jpg
...
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Forum: Good Eats
04-17-2016, 08:18 AM
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Replies: 187
Views: 427,875
Re: Dry aging beef?
The finished product with a trimmed up weight of 10 lbs even.
http://i867.photobucket.com/albums/ab234/jonumberone/Food/20160416_130119_zpsegiculhz.jpg
After I trimmed it up I went ahead and...
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Forum: Good Eats
04-17-2016, 08:18 AM
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Replies: 187
Views: 427,875
Re: Dry aging beef?
Day 40 and day 23
http://i867.photobucket.com/albums/ab234/jonumberone/Food/20160415_144024_zpsugp58kbd.jpg
Time to trim this baby up. The weight before trimming was 15.8 lbs.
...
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Forum: Good Eats
04-17-2016, 08:18 AM
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Replies: 187
Views: 427,875
Re: Dry aging beef?
I decided to do this again. This time I used a special bag that gets vacuum sealed and forms a bond with the meat.
The Roast was a choice cut boneless ribeye from Costco and the starting weight was...
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Forum: General Discussion
04-15-2016, 03:49 PM
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Replies: 27
Views: 6,933
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Forum: Entertainment
04-07-2016, 07:26 AM
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Replies: 88
Views: 48,814
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Forum: Sports
04-06-2016, 10:13 AM
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Replies: 71
Views: 59,029
Re: 2016 MLB Thread
Calling out Bautista for that slide is a disgrace.
I can't imagine that's what MLB had in mind when they changed that rule.
If so, they might as well call it Little League.
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Forum: Good Eats
03-21-2016, 07:29 AM
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Replies: 5,410
Views: 8,361,268
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Forum: General Discussion
03-09-2016, 07:20 AM
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Replies: 31
Views: 6,283
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Forum: Good Eats
03-06-2016, 07:33 AM
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Replies: 836
Views: 867,015
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Forum: Good Eats
03-06-2016, 07:31 AM
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Replies: 9
Views: 15,917
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Forum: Good Eats
02-12-2016, 12:28 PM
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Replies: 836
Views: 867,015
Re: Sous vide
http://i867.photobucket.com/albums/ab234/jonumberone/Food/20160211_180909_zps6e4g3qxg.jpg
Not sure why the pic doesn't show.
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Forum: Good Eats
02-12-2016, 08:33 AM
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Replies: 836
Views: 867,015
Re: Sous vide
Did a 48hr Chuck roast that I ate yesterday.
A lot of internet posts claiming this to be a poor man's ribeye had me intrigued.
The second I cut open the bag my first thought was " I should've just...
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Forum: Good Eats
02-07-2016, 09:09 AM
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Replies: 836
Views: 867,015
Re: Sous vide
Searing is definitely the hardest part to get right.
I struggled with it at the start, too. It will come with time. Just need a little trial and error.
Get the pan HOT! Use oil with a high smoke...
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