Do you find cooking and scale modeling are similar?

[urumomo]

your wedding or someone else's ?

 

[Blackbeard]

Mine

 

[urumomo]

HaHa - well , good luck !
Are you both foodies ?

 

[Blackbeard]

She really cares mostly about taste. She hates to cook though.

 

[urumomo]

LOL - sounds reasonable

 

[urumomo]

I just discovered this guy's channel a few weeks ago ,
really great content IMO :

https://www.youtube.com/user/aragusea

 

[Blackbeard]

Making some Asian themed stir fry. I use a base sauce.

Veggie or beef bouillon
Honey
Fresh ginger/garlic
Squirt of sriracha
Soy sauce
bit of corn starch
hot tap water


Shake all of that up, and that's some of the most delicious on veggies or cooked meat.

 

[the Baron]

Reverse Sear on a tbone,,,

I heard someone talking about a reverse sear on the radio last week. He described the process, but not well enough. How do you do it?

 

[Blackbeard]

I heard someone talking about a reverse sear on the radio last week. He described the process, but not well enough. How do you do it?

I put it on a rack and cookie sheet. Place it in the lowest setting roughly 180-200 degrees. Cook it for ~45 minutes depending on the thickness. Then pan sear it on a ripping hot cast iron pan with avocado oil. Get the crust form...throw a little butter garlic, and rosemary.

 

[the Baron]

Ah, OK, I understand the term. A normal sear cooks from the outside in. This technique heats up the center first, then applies the sear. Now that you've explained it, I have to try it. Thanks!

 

[urumomo]

 

[the Baron]

I like to capture the atmosphere of a Gasthaus...

or the Gemütlichkeit of a beer garden. From my own, in my backyard...

 

[urumomo]

Are you married now ??
What's going on ? !!

 

[Blackbeard]

So I backed a kick starter for a flame thrower made for finishing sous vide cooked food which I Needed help with....well tonight was all about keeping it simple....and carbs!

 

[urumomo]

 

[Blackbeard]

Yeah my playing skills sucked tonight...however wasn't trying to wine and dine.

 

[urumomo]

 

[Belugawrx]

Those upside down plates of food are somehow making me nauseous....

 

[the Baron]

So I backed a kick starter for a flame thrower made for finishing sous vide cooked food which I Needed help with....

Reminds me of Spike cooking in "Cowboy Bebop"

 

[Blackbeard]

lol, sorry

 

[the Baron]

Are you married now ??
What's going on ? !!

Nope. Never found the right girl.
But if I were married, I wouldn't be able to do this

 

[urumomo]

Baron , That question was for the OP
....the guy that said he was getting married ...

 

[Blackbeard]

Oh. I'm not married yet. I get married in June

 

[urumomo]

 

[Blackbeard]

So I've known about dry aging a steak and these bags, as I'm a follower of the video producer you post of Sous Vide Everything. I however do not do dry aging and I've tried dry aging, and I can't taste a big enough difference to warrant the extra work for it.

That said, I do think the quality of meat makes a huge difference. I'm finding the Walmart has some really great meat these days, as lower prices. I like Sam's club and Costco as well for some other unique pieces.

 

[urumomo]

that shrimp was comical

 

[Blackbeard]

Yeah, that was sad to see him do the fish stuff. I was grossed out.

 

[Belugawrx]

an you kno what guys,... it was awful

 

[Blackbeard]

Cooked a filet mignon sous vide tonight, flame threw it. Made home made Alfredo sauce, sautéed mushrooms. Served on a small bed of fettuccine.

 

[urumomo]