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02-24-2016, 03:30 PM | #571 |
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02-24-2016, 03:49 PM | #572 |
Shit
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02-24-2016, 04:15 PM | #573 |
Sauntering Vaguely Downwards
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Those bagged Pillsbury's are the greatest.
Grab out exactly how many you want, toss them in the toaster oven and 18 minutes later you have biscuits that are, at worst, the equal of the ones that come out of a can. We grabbed a big sack of them when we went out to a hunting ranch for a buddy's bachelor party a few years ago and I've been getting them ever since.
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02-24-2016, 04:20 PM | #574 | |
Scarlett Johansson's boytoy
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Quote:
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02-24-2016, 04:23 PM | #575 |
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I don't know if this has been mentioned, but in the movie "Burnt" the chef (Bradley Cooper) who's trying to make a comeback is ridiculed for still using pans when the new technique is using machines like this one in order to be more flavorful and consistent.
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02-24-2016, 04:36 PM | #576 |
Scarlett Johansson's boytoy
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sous vide has been a popular restaurant technique for a long time. Just the last couple of years they've developed affordable home versions.
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04-07-2016, 03:10 PM | #577 | |
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Quote:
Tried a Sirloin Tip Roast for 48 hours at 134 and finished it in the convection oven at 500 degrees to create the crust after putting a garlic/herb paste on there and letting it rest. Eh. Don't bother doing sous vide on a sirloin tip roast. Too lean, too bland. And 134 is too high; stick with 132. I won't try it again. It was by no means bad but it wasn't particularly good either. It mostly ended up a vehicle for serving a good horseradish sauce. I think you really want to stick with the chuck roasts due to the fat and flavor they impart in the meat.
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04-07-2016, 03:16 PM | #578 |
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Pork belly.
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04-08-2016, 10:48 PM | #579 |
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04-09-2016, 04:35 AM | #580 |
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04-10-2016, 01:17 PM | #581 |
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04-10-2016, 01:24 PM | #582 |
Cast Iron Jedi
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04-10-2016, 02:08 PM | #583 |
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Pork belly slider? You fiend!
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04-10-2016, 02:20 PM | #584 |
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04-10-2016, 02:27 PM | #585 |
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Great imo.
Last edited by aturnis; 04-10-2016 at 05:49 PM.. |
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