OT - What are you doing right now?

BigreenGreg

dbCooper said:

A visitor that is always welcomed...

Taking selfies?

Mark_B_Good

fishlessman said:

bakery pizza....fully loaded no one will understand this

Looks amazing. When my mom was working and I was a weeeee kid staying with my Italian Grandma during the day ... there was a bakery across the road ... and on the odd day she said we were getting pizza ... I was hungry by 10 am at the thought.  

fishlessman

Mark_B_Good said:

fishlessman said:

bakery pizza....fully loaded no one will understand this

Looks amazing. When my mom was working and I was a weeeee kid staying with my Italian Grandma during the day ... there was a bakery across the road ... and on the odd day she said we were getting pizza ... I was hungry by 10 am at the thought.  

my grandmother used to take me here 50 years ago, all the italian bakeries here made pizza. this one used to stack 16 slices in the old brown donut boxes with wax paper layered between. the box fit two rows 8 high

Eoin

nolaegghead said:

What a day.  A buddy, moving my boat, got my forklift stuck in the mud.  Took 40 minutes with boards, a chain and my truck to get it unstuck.  Weighs 9500 lbs. 

Before that he used my lift to jack up his bike.  Uneven load and it won't go down.  Will deal with that tomorrow.

Put a new bilge pump in my boat, soldering gun tip broke on the last wire.  Will finish that tomorrow.

Argh.

Those 2 onlookers could make it an even load.

thetrim

JohnInCarolina said:

johnnyp said:

I've been trying to learn more about SV cooking lately.  Specifically, I've been having a tough time getting maximum flavor from aromatics because they wont penetrate in the bag and seem dull/bland when applied after processing SV.  

Found a resource that discusses the breakdown of albumin in the bag.  One solution is to use eggwhites as a binder to get maximum adherence of your seasoning post-processing.  Tried it last night on a hanger steak....ho lee chit. Game changer for me.  Hope some of yall find this useful.

http://sousvideresources.com/2020/07/17/sous-vide-searing-coating-and-crusting/

Hmmm.  I'm a little skeptical of the notion that there's no need to add any aromatics or anything else to the bag during the cook because they don't penetrate very far into the protein.   I understand the science but in my experience I actually have to be careful with the aromatics because a little goes a long way, and too much on a SV cook (especially a long one) can easily end up overpowering things.  

I think the idea here is that there's no point if all they're doing is flavoring the surface of the protein.  I can see that argument to some extent if the plan is to sear after the cook, but otherwise... I dunno.  I'll have to think about it.  

I thought you believed in science????

Canugghead

Bought 1000 10x13 bags for chamber sealer, chopped some into 1/2 and 1/4 sizes, old foodsaver seal function comes in handy. Don't want 1000 of each size 

Edit: actually at my local restaurant supply place minimum quantity for smaller bags are 2000

Legume

Ozzie_Isaac said:

American cheese was invented by a Canadian. 🤯

So they invent fake bacon and call it Canadian bacon.  Then they invent fake cheese and they call it American cheese?

Ozzie_Isaac

Legume said:

Ozzie_Isaac said:

American cheese was invented by a Canadian. 🤯

So they invent fake bacon and call it Canadian bacon.  Then they invent fake cheese and they call it American cheese?

You think they might be trying to tell us something in the most polite way possible. 🤔

Canugghead

Legume said:

Ozzie_Isaac said:

American cheese was invented by a Canadian. 🤯

So they invent fake bacon and call it Canadian bacon.  Then they invent fake cheese and they call it American cheese?

 Botched up pastrami and call it Montreal Smoked Meat 

caliking

is it wrong to think that the Wii yoga lady is kinda hawt? Asking for a friend...

Ozzie_Isaac

caliking said:

is it wrong to think that the Wii yoga lady is kinda hawt? Asking for a friend...

The lady on your msg board?

JohnInCarolina

thetrim said:

JohnInCarolina said:

johnnyp said:

I've been trying to learn more about SV cooking lately.  Specifically, I've been having a tough time getting maximum flavor from aromatics because they wont penetrate in the bag and seem dull/bland when applied after processing SV.  

Found a resource that discusses the breakdown of albumin in the bag.  One solution is to use eggwhites as a binder to get maximum adherence of your seasoning post-processing.  Tried it last night on a hanger steak....ho lee chit. Game changer for me.  Hope some of yall find this useful.

http://sousvideresources.com/2020/07/17/sous-vide-searing-coating-and-crusting/

Hmmm.  I'm a little skeptical of the notion that there's no need to add any aromatics or anything else to the bag during the cook because they don't penetrate very far into the protein.   I understand the science but in my experience I actually have to be careful with the aromatics because a little goes a long way, and too much on a SV cook (especially a long one) can easily end up overpowering things.  

I think the idea here is that there's no point if all they're doing is flavoring the surface of the protein.  I can see that argument to some extent if the plan is to sear after the cook, but otherwise... I dunno.  I'll have to think about it.  

I thought you believed in science????

I do, thus the line “I understand the science”

Jackasss.

Ozzie_Isaac

JohnInCarolina said:

thetrim said:

JohnInCarolina said:

johnnyp said:

I've been trying to learn more about SV cooking lately.  Specifically, I've been having a tough time getting maximum flavor from aromatics because they wont penetrate in the bag and seem dull/bland when applied after processing SV.  

Found a resource that discusses the breakdown of albumin in the bag.  One solution is to use eggwhites as a binder to get maximum adherence of your seasoning post-processing.  Tried it last night on a hanger steak....ho lee chit. Game changer for me.  Hope some of yall find this useful.

http://sousvideresources.com/2020/07/17/sous-vide-searing-coating-and-crusting/

Hmmm.  I'm a little skeptical of the notion that there's no need to add any aromatics or anything else to the bag during the cook because they don't penetrate very far into the protein.   I understand the science but in my experience I actually have to be careful with the aromatics because a little goes a long way, and too much on a SV cook (especially a long one) can easily end up overpowering things.  

I think the idea here is that there's no point if all they're doing is flavoring the surface of the protein.  I can see that argument to some extent if the plan is to sear after the cook, but otherwise... I dunno.  I'll have to think about it.  

I thought you believed in science????

I do, thus the line “I understand the science”

Jackasss.

If you are going to use too many consonants at the end of a word that also ends in 's', it is more appropriate to use 'z'.  As in: jackazzz.

saluki2007

Ozzie_Isaac said:

JohnInCarolina said:

thetrim said:

JohnInCarolina said:

johnnyp said:

I've been trying to learn more about SV cooking lately.  Specifically, I've been having a tough time getting maximum flavor from aromatics because they wont penetrate in the bag and seem dull/bland when applied after processing SV.  

Found a resource that discusses the breakdown of albumin in the bag.  One solution is to use eggwhites as a binder to get maximum adherence of your seasoning post-processing.  Tried it last night on a hanger steak....ho lee chit. Game changer for me.  Hope some of yall find this useful.

http://sousvideresources.com/2020/07/17/sous-vide-searing-coating-and-crusting/

Hmmm.  I'm a little skeptical of the notion that there's no need to add any aromatics or anything else to the bag during the cook because they don't penetrate very far into the protein.   I understand the science but in my experience I actually have to be careful with the aromatics because a little goes a long way, and too much on a SV cook (especially a long one) can easily end up overpowering things.  

I think the idea here is that there's no point if all they're doing is flavoring the surface of the protein.  I can see that argument to some extent if the plan is to sear after the cook, but otherwise... I dunno.  I'll have to think about it.  

I thought you believed in science????

I do, thus the line “I understand the science”

Jackasss.

If you are going to use too many consonants at the end of a word that also ends in 's', it is more appropriate to use 'z'.  As in: jackazzz.

How does jackwagon work?

alaskanassasin

Where u been @thetrim?

nolaegghead

nolaegghead

Ain't pretty but sho is tasty.  Made broccoli bisque, pork chops, bla bla bla

JohnInCarolina

saluki2007 said:

Ozzie_Isaac said:

JohnInCarolina said:

thetrim said:

JohnInCarolina said:

johnnyp said:

I've been trying to learn more about SV cooking lately.  Specifically, I've been having a tough time getting maximum flavor from aromatics because they wont penetrate in the bag and seem dull/bland when applied after processing SV.  

Found a resource that discusses the breakdown of albumin in the bag.  One solution is to use eggwhites as a binder to get maximum adherence of your seasoning post-processing.  Tried it last night on a hanger steak....ho lee chit. Game changer for me.  Hope some of yall find this useful.

http://sousvideresources.com/2020/07/17/sous-vide-searing-coating-and-crusting/

Hmmm.  I'm a little skeptical of the notion that there's no need to add any aromatics or anything else to the bag during the cook because they don't penetrate very far into the protein.   I understand the science but in my experience I actually have to be careful with the aromatics because a little goes a long way, and too much on a SV cook (especially a long one) can easily end up overpowering things.  

I think the idea here is that there's no point if all they're doing is flavoring the surface of the protein.  I can see that argument to some extent if the plan is to sear after the cook, but otherwise... I dunno.  I'll have to think about it.  

I thought you believed in science????

I do, thus the line “I understand the science”

Jackasss.

If you are going to use too many consonants at the end of a word that also ends in 's', it is more appropriate to use 'z'.  As in: jackazzz.

How does jackwagon work?

Or jagoff perhaps?

SciAggie

Looks good @nolaegghead

Ozzie_Isaac

Been a year or since I ordered direct from SRF.  They have upped their shipping game!

fishlessman

Ozzie_Isaac said:

American cheese was invented by a Canadian. 🤯

i think the  canadians invented the orange american cheese

thetrim

JohnInCarolina said:

thetrim said:

JohnInCarolina said:

johnnyp said:

I've been trying to learn more about SV cooking lately.  Specifically, I've been having a tough time getting maximum flavor from aromatics because they wont penetrate in the bag and seem dull/bland when applied after processing SV.  

Found a resource that discusses the breakdown of albumin in the bag.  One solution is to use eggwhites as a binder to get maximum adherence of your seasoning post-processing.  Tried it last night on a hanger steak....ho lee chit. Game changer for me.  Hope some of yall find this useful.

http://sousvideresources.com/2020/07/17/sous-vide-searing-coating-and-crusting/

Hmmm.  I'm a little skeptical of the notion that there's no need to add any aromatics or anything else to the bag during the cook because they don't penetrate very far into the protein.   I understand the science but in my experience I actually have to be careful with the aromatics because a little goes a long way, and too much on a SV cook (especially a long one) can easily end up overpowering things.  

I think the idea here is that there's no point if all they're doing is flavoring the surface of the protein.  I can see that argument to some extent if the plan is to sear after the cook, but otherwise... I dunno.  I'll have to think about it.  

I thought you believed in science????

I do, thus the line “I understand the science”

Jackasss.

Believe: Accept (something) as true; feel sure of the truth of, although without absolute proof that one is right in doing so. Understand: Perceive the meaning of. ... Saying you understand something does not necessitate that you think it true either.

thetrim

alaskanassasin said:

Where u been @thetrim?

Just been busy doing other things, so I haven't had as much time on here... I was gone for about 15 pages on this thread.  I'll never get caught up....

JohnInCarolina

thetrim said:

JohnInCarolina said:

thetrim said:

JohnInCarolina said:

johnnyp said:

I've been trying to learn more about SV cooking lately.  Specifically, I've been having a tough time getting maximum flavor from aromatics because they wont penetrate in the bag and seem dull/bland when applied after processing SV.  

Found a resource that discusses the breakdown of albumin in the bag.  One solution is to use eggwhites as a binder to get maximum adherence of your seasoning post-processing.  Tried it last night on a hanger steak....ho lee chit. Game changer for me.  Hope some of yall find this useful.

http://sousvideresources.com/2020/07/17/sous-vide-searing-coating-and-crusting/

Hmmm.  I'm a little skeptical of the notion that there's no need to add any aromatics or anything else to the bag during the cook because they don't penetrate very far into the protein.   I understand the science but in my experience I actually have to be careful with the aromatics because a little goes a long way, and too much on a SV cook (especially a long one) can easily end up overpowering things.  

I think the idea here is that there's no point if all they're doing is flavoring the surface of the protein.  I can see that argument to some extent if the plan is to sear after the cook, but otherwise... I dunno.  I'll have to think about it.  

I thought you believed in science????

I do, thus the line “I understand the science”

Jackasss.

Believe: Accept (something) as true; feel sure of the truth of, although without absolute proof that one is right in doing so. Understand: Perceive the meaning of. ... Saying you understand something does not necessitate that you think it true either.

Troll harder or smarter than this, please.  Thanks.  

Legume

adverb, hard·er, hard·est.

with great exertion; with vigor or violence; strenuously: to work hard; to try hard.

adjective, smart·er, smart·est.

quick or prompt in action, as persons.

having or showing quick intelligence or ready mental capability: a smart student.

shrewd or sharp, as a person in dealing with others or as in business dealings: a smart businessman.

JohnInCarolina

Ozzie_Isaac said:

Been a year or since I ordered direct from SRF.  They have upped their shipping game!

Thanks for this.  It made me remember they're having a pretty good sale this week.  Just ordered some beef ribs and some wagyu tri-tip from them. 

Botch

The Stupid; it Burns.
 
https://www.youtube.com/watch?v=_c6HsiixFS8&feature=share&fbclid=IwAR3Bl2Zx7ap_N0FwzgPWdGX8jBhPaIQwm9cMx4rMrW-uzN6ZgIOi5w6066g

frazzdaddy

Botch said:

The Stupid; it Burns.
 
https://www.youtube.com/watch?v=_c6HsiixFS8&feature=share&fbclid=IwAR3Bl2Zx7ap_N0FwzgPWdGX8jBhPaIQwm9cMx4rMrW-uzN6ZgIOi5w6066g

The stupid is strong with this one. Her question is valid though, just not the way she intended.

alaskanassasin

Nothing is more infuriating than a damn rainbow!

Ozzie_Isaac

Yeah, there isn't really much to say to that.  I genuinely feel bad for people who are so ignorant.  I also feel bad for everyone who is impacted when they exercise their right to vote.