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Yo, Chuck, any favorite SV potato recipes?Grillmagic said:I have been SV carrots at 185 for a couple years and they always come out great typical is butter seasoning and a sprig of rosemary, SV is also a great way to do potatoes.
you didn't ask me but since these were my pictures in this thread I'll jump in here Yes these were spare ribs trimmed to St Louis style and they were meaty. One observation I had when I drained the FS bags from the 18 hour swim was a lot of the fat must have been liquified as these spares were not greasy like spares can be.hondabbq said:@JohnInCarolina Were these side ribs?
Thanks - and they were! I know some here think sous vide is cheating, but the no-brainer results and the ease achieving them out weighs the cat calls some will resort to!StillH2OEgger said:They look absolutely perfect.
I agree! It's not worth the bucks to DIY. I "think" I can tackle many repairs, but that one is one I left to the professionals. I watched the whole time the guy was replacing mine and he told me several horror stories. Oh and BTW "they" advise you to have both replaced at the same time and I did.GregW said:Be very careful if you decide to repair it yourself.
Garage door springs are probably the most dangerous thing in a home.
I have a friend that came very close to loosing an eye working on a garage door spring.