Steaks....

[pissclams]

where are you guys at on the corn vs grass fed debate?

[CHONGS]

I really like steak au poivre

[wetwillie]

where are you guys at on the corn vs grass fed debate?

My taste buds enjoy corn fed much more than grass fed. 

[Tobias]

not a big steak fan, feed them garbage

[CNS]

I haven't sought out grass fed yet. 

[HerrSonntag]

you could make one in an afternoon with $40 worth of parts

http://www.amazon.com/Travel-Immersion-Water-Heater-Voltage/dp/B000AXS0UE
http://www.amazon.com/Lerway-All-Purpose-Temperature-Controller-Thermostat/dp/B008KVCPH2

sure thing, MacGyver

You're going to want that water to circulate for even cooking, chief.

Eh, convection would do a good enough job.  I only posted those links because I had to talk myself out of buying that, today :two_cents:

Sent from my Nexus 6 using Tapatalk

[pissclams]

I really like steak au poivre

me too, i'm a pepper lover though

[CHONGS]

Pepper is great.  Civilisation depends on it.

[pissclams]

you could make one in an afternoon with $40 worth of parts

http://www.amazon.com/Travel-Immersion-Water-Heater-Voltage/dp/B000AXS0UE
http://www.amazon.com/Lerway-All-Purpose-Temperature-Controller-Thermostat/dp/B008KVCPH2

sure thing, MacGyver

You're going to want that water to circulate for even cooking, chief.

Eh, convection would do a good enough job.  I only posted those links because I had to talk myself out of buying that, today :two_cents:

Sent from my Nexus 6 using Tapatalk

that makes sense.  the sous vide machine is only the first part of it, you'll also need something to hold the water (a deep pan works, or a small cooler, but i think it's good to have a dedicated container), a decent food vacuum sealer (bought mine at costco for ~$125), and other stuff to get going.  cookbooks, yada yada.

[sys]

Pepper is great.  Civilisation depends on it.

yes.  i affirm this statement.

[sys]

where are you guys at on the corn vs grass fed debate?

both are great.

[sys]

for tasting.

[HerrSonntag]

you could make one in an afternoon with $40 worth of parts

http://www.amazon.com/Travel-Immersion-Water-Heater-Voltage/dp/B000AXS0UE
http://www.amazon.com/Lerway-All-Purpose-Temperature-Controller-Thermostat/dp/B008KVCPH2

sure thing, MacGyver

You're going to want that water to circulate for even cooking, chief.

Eh, convection would do a good enough job.  I only posted those links because I had to talk myself out of buying that, today :two_cents:

Sent from my Nexus 6 using Tapatalk

that makes sense.  the sous vide machine is only the first part of it, you'll also need something to hold the water (a deep pan works, or a small cooler, but i think it's good to have a dedicated container), a decent food vacuum sealer (bought mine at costco for ~$125), and other stuff to get going.  cookbooks, yada yada.

FreundinSonntag got me a vacuum sealer for xmas this year, and i have plenty of pots/coolers i could use so i was thinking it might not be that crazy to try out some sous vide cooking.  However, i still couldn't really talk myself into spending that much on a gimmicky new way to make steak.

I'm building a temperature controller for a keezer that im working on, using that first link and i was planning on making the enclosure for that temp controller modular enough that i could also use it with that immersion heater.   I'll snap some picks and let you know how it goes.

[8manpick]

you could make one in an afternoon with $40 worth of parts

http://www.amazon.com/Travel-Immersion-Water-Heater-Voltage/dp/B000AXS0UE
http://www.amazon.com/Lerway-All-Purpose-Temperature-Controller-Thermostat/dp/B008KVCPH2

sure thing, MacGyver

You're going to want that water to circulate for even cooking, chief.

Eh, convection would do a good enough job.  I only posted those links because I had to talk myself out of buying that, today :two_cents:

Sent from my Nexus 6 using Tapatalk

that makes sense.  the sous vide machine is only the first part of it, you'll also need something to hold the water (a deep pan works, or a small cooler, but i think it's good to have a dedicated container), a decent food vacuum sealer (bought mine at costco for ~$125), and other stuff to get going.  cookbooks, yada yada.

FreundinSonntag got me a vacuum sealer for xmas this year, and i have plenty of pots/coolers i could use so i was thinking it might not be that crazy to try out some sous vide cooking.  However, i still couldn't really talk myself into spending that much on a gimmicky new way to make steak.

I'm building a temperature controller for a keezer that im working on, using that first link and i was planning on making the enclosure for that temp controller modular enough that i could also use it with that immersion heater.   I'll snap some picks and let you know how it goes.

Steak is a good thing to make with it, but you get more drastic results on chicken, eggs, veggies, burgers, and longer cook tougher cuts of meat. For Steak, it is a pretty foolproof way of getting a great result, but there are other ways to get there.

[Emo EMAW]

I was listening to this one podcast where this girl goes into great depth about grass vs corn, and one aspect I hadn't considered (I'm staunchly corn) is that the leaner meat can carry on some more subtle notes and flavor the leaner it is.  She says after eating grass fed for a while one might actually think corn fed is gross, very iron-y in taste.  And that one begins to think of grass fed more like a fine wine, deeply considering it as they eat, dissecting the flavors, an aware and alive mastication.  I would like to know if you guys have felt the same way?

[star seed 7]

Grass fed is for poors

[420seriouscat69]

Grass fed is for poors

So how does it taste? 

[The Big Train]

#blessed

[CNS]

I was listening to this one podcast where this girl goes into great depth about grass vs corn, and one aspect I hadn't considered (I'm staunchly corn) is that the leaner meat can carry on some more subtle notes and flavor the leaner it is.  She says after eating grass fed for a while one might actually think corn fed is gross, very iron-y in taste.  And that one begins to think of grass fed more like a fine wine, deeply considering it as they eat, dissecting the flavors, an aware and alive mastication.  I would like to know if you guys have felt the same way?

I would be interested in what podcast this was.   Do you remember?

[Emo EMAW]

Grass fed is for poors

Isn't grass fed usually more expensive?

[Emo EMAW]

I was listening to this one podcast where this girl goes into great depth about grass vs corn, and one aspect I hadn't considered (I'm staunchly corn) is that the leaner meat can carry on some more subtle notes and flavor the leaner it is.  She says after eating grass fed for a while one might actually think corn fed is gross, very iron-y in taste.  And that one begins to think of grass fed more like a fine wine, deeply considering it as they eat, dissecting the flavors, an aware and alive mastication.  I would like to know if you guys have felt the same way?

I would be interested in what podcast this was.   Do you remember?

I do.  http://fulldrawfulltime.libsyn.com/fdft-012-fueling-the-body-for-the-backcountry  I'm trying to find the minute mark now.  "Great depth" was an exaggeration. 

[star seed 7]

The worst thing about norcal is everything is grass fed beef. It's gross, but the hippies love it.

[CNS]

I was listening to this one podcast where this girl goes into great depth about grass vs corn, and one aspect I hadn't considered (I'm staunchly corn) is that the leaner meat can carry on some more subtle notes and flavor the leaner it is.  She says after eating grass fed for a while one might actually think corn fed is gross, very iron-y in taste.  And that one begins to think of grass fed more like a fine wine, deeply considering it as they eat, dissecting the flavors, an aware and alive mastication.  I would like to know if you guys have felt the same way?

I would be interested in what podcast this was.   Do you remember?

I do.  http://fulldrawfulltime.libsyn.com/fdft-012-fueling-the-body-for-the-backcountry  I'm trying to find the minute mark now.  "Great depth" was an exaggeration.

Thanks
  Not looking to dispute you.  I love cooking podcasts.

[Emo EMAW]

I was listening to this one podcast where this girl goes into great depth about grass vs corn, and one aspect I hadn't considered (I'm staunchly corn) is that the leaner meat can carry on some more subtle notes and flavor the leaner it is.  She says after eating grass fed for a while one might actually think corn fed is gross, very iron-y in taste.  And that one begins to think of grass fed more like a fine wine, deeply considering it as they eat, dissecting the flavors, an aware and alive mastication.  I would like to know if you guys have felt the same way?

I would be interested in what podcast this was.   Do you remember?

I do.  http://fulldrawfulltime.libsyn.com/fdft-012-fueling-the-body-for-the-backcountry  I'm trying to find the minute mark now.  "Great depth" was an exaggeration.

Thanks
  Not looking to dispute you.  I love cooking podcasts.

Np, I just realized my fingers typed great depth when it was really only a minute or two of discussion on this precise topic, and 99% of the podcast you probably won't be interested in.

[Emo EMAW]

I was listening to this one podcast where this girl goes into great depth about grass vs corn, and one aspect I hadn't considered (I'm staunchly corn) is that the leaner meat can carry on some more subtle notes and flavor the leaner it is.  She says after eating grass fed for a while one might actually think corn fed is gross, very iron-y in taste.  And that one begins to think of grass fed more like a fine wine, deeply considering it as they eat, dissecting the flavors, an aware and alive mastication.  I would like to know if you guys have felt the same way?

I would be interested in what podcast this was.   Do you remember?

I do.  http://fulldrawfulltime.libsyn.com/fdft-012-fueling-the-body-for-the-backcountry  I'm trying to find the minute mark now.  "Great depth" was an exaggeration.

Thanks
  Not looking to dispute you.  I love cooking podcasts.

Np, I just realized my fingers typed great depth when it was really only a minute or two of discussion on this precise topic, and 99% of the podcast you probably won't be interested in.

You could start listening at 16:00.