Hey Nola I'm alive!

Little Steven · January 16

Nothing happened

Chubbs · January 16

Did you swallow a mangrate?

Little Steven · January 16

No, I sous vided a bottom round. I did it for about 16 hours @ 120* and then read that the connective tissue doesn't break down below 130*. Turned it up and when I pulled it out it had a pungent smell. Not rotten but different. I ate some and then decided to pitch it (as wife had already taken note of said aroma) I PM'd Nola to get his opinion and he kinda concurred.

Village Idiot · January 16

I had the same experience, but my roast smell was putrid. I then sous vided a chicken, and it was OK but flavorless unless I seared it on the Egg.

I decided that sous vide is not for me. It's in the attic.

The Cen-Tex Smoker · January 16

Village Idiot said:

I had the same experience, but my roast smell was putrid. I then sous vided a chicken, and it was OK but flavorless unless I seared it on the Egg.

I decided that sous vide is not for me. It's in the attic.

You are correct. SV food has no flavor. It's all about the texture. Chicken done SV low and slow at 147 is juicy and fork tender but it has no flavor until you finish it (sear/torch/egg etc). If you eat something right out of the SV you would certainly wonder what all the fuss is about. But finish it right and it's out of this world

Little Steven · January 16

Gary,

I'm in the honeymood phase right now but the long term use I see is real tough meats and poultry and fish. I am going to try and do bulgogi this weekend. Pulled off some duck cofit today that looks like the real deal. Putting pork steaks on tonight for dinner tomorrow and I'll grill them on my new mangrates to see if I get the Missouri experience.

Eggcelsior · January 16

Wish I had a mangrate. I could probably snowboard on the brown snow too. It works for everything!

nolaegghead · January 17

OMG! just saw this....

nolaegghead · January 17

You didn't tell me it was 16 hours! I wouldn't have said it's ok to ratchet up the temp. hahaha

The Cen-Tex Smoker · January 17

dude- 16 at 120 is no bueno

Eggcelsior · January 17

¡No es Bueno! ¿Donde esta el baño?

nolaegghead · January 17

I'm still laughing my ass off - here's the conversation:

Little Steven January 15

Hey! I dropped a bottom round roast in @ 120*. Then in searching today I saw that the rendering process doesn't start til 130*. Called home and asked Norma to bump it up to 130*. See any problems?

Thanks
nolaegghead January 15

Not if you bump it up. It's OK to SV under 131*, but it's like cold smoking - you want to keep your time under 4 hours or you want it cured. Just changing SV batch temp isn't a big deal. I've bumped it up or down if I don't like the way it's going. You can feel the food through the bag and tell if it's getting more tender (or less).
Little Steven January 15

That's what I thought just wanted to run it by you. Haven't done the confit yet. Will do that tonight. Thanks man!
nolaegghead January 15

Sweet - lemme know how it turns out. Are you doing en confit or some waterfowl?
Little Steven January 15

Duck leg quaters
Little Steven January 15

Well I pulled it out just now and it smelled really strong. Still tough as a boot. Ate a bit and resealed the rest to go back on til tomorrow. Figure if I'm not down by then It's ok for the family.
nolaegghead January 15

120 is a great temp for an incubator over time. I'm sure you'll be fine. I think VI did an incubation, and that's what turned him off to SV. Just post "I'm Alive!" or something tomorrow so I know you're ok. Still looking forward to meeting you in Salado.

Little Steven · January 17

Well if you put it all in context it looks a little different >-)

Aviator · January 17

LS, give it up man. Just toss it. If you end up in the ER, they will do an elaborate w/u for the dang FLU and not SV shit you kept goin in an out. C.diff?

Be sure you got lots of gatoraid and bottled water handy. Oh! And the shitters work OK?

:))

henapple · January 17

How do you say mangrate in Spanish? Mangrato?

Little Steven · January 17

Hasn't hit me yet dude!

nolaegghead · January 17

hahahah...takes about 24 hours. I should'a said day after tomorrow.

You'll be fine. I got my worst case of food poisoning a couple of months after Katrina. I begged Bridget to take me to the ER. I thought I was gonna die. And I have an iron stomach. She said there's only one ER in town, and there's like a 12 hour wait unless you're spurting blood or cranial fluid. I spend the night blasting poison out both ends and for the first time in my life didn't care if I died as long as the pain would stop. Next day I felt like imagine Octimom did without an epidural. 24 hours...tick tick tick...

Eggcelsior · January 17

If you get food poisoning, you're going to have a bad time...

Chubbs · January 17

This is the funniest thread I have read on this forum. LS, I hope you don't get the FP. That $hit sucks. Had my first go at it a month ago. Can't believe Nola talked you into that. Nola, are you really Stike? Did you create Manti Teos GF too?

Little Steven · January 17

Chubbs said:

This is the funniest thread I have read on this forum. LS, I hope you don't get the FP. That $hit sucks. Had my first go at it a month ago. Can't believe Nola talked you into that. Nola, are you really Stike? Did you create Manti Teos GF too?

Thanks man! He drove me to it

nolaegghead · January 17

Stike isn't really stike - he's a character invented by Big Green Dave. He's been laughing in his trailer for years!

Eggcelsior · January 17

All Hail the King of the Trolls!

The Cen-Tex Smoker · January 17

Eggcelsior said:

All Hail the King of the Trolls!

stike?

Eggcelsior · January 17

No, Nola. He is the self-proclaimed master, but that didn't fit with my game of thrones reference.

Chubbs · January 17

Lil Steven, you good?

Little Steven · January 17

Funny dude! I was just re-reading the thread. Yeah I'm fine thanks!

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