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Re: Why am I just learning about this?
You guys are killing me. I told myself no more "wanna die" meals after that "the real bacon burger" cook and here you guys go with this, lol. And shame on you, @theyolksonyou. You…2 · -
Re: Sous vide and vacuum sealer
If the temp is 131 or below, the recommendation is to keep it to 2 hours. Most cuts will have an unpleasant texture if left in there all day. Tough cuts like skirt steak, however, are divine when co…1 · -
Re: Sous vide and vacuum sealer
Yep, I've got all three, like many others on here. Actually in the process of using all 3 right now. Works great.1 · -
Re: Brisket on a stick
So beautiful. Very nice work!2 · -
Re: OT - What are you doing right now?
Fixing dinner and wishing I hadn't tuned into the nightly news.1 ·
