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1
Essentially Flyertalk / Re: cooking
« on: October 22, 2020, 09:30:04 PM »
AST, as someone who has been formally on record multiple times for willing to kick your ass for doing incredible things and making me feel like crap in both home projects and cooking things I take some pleasure in telling you I would never eat that raw ass pork. you are now owned.

That leaves more for me as you eat your overcooked pork.  Thank you for the extra helping.  This is not 1800 when you are not able to freeze pork for 30 days to kill off any undesirable worms or such. 

Fresh slaughtered pork cooked to medium rare = a bad time.  Any store bought pork or self slaughtered pork, that has already been frozen for a considerable length, cooked to medium rare is on par with and can be better than beef steak medium rare.

Owned to infinity.
Yep,  no dried out pork for me.  145-150
 :cheers:

2
Essentially Flyertalk / Re: Pillow Talk, Awww yeah
« on: September 17, 2020, 06:27:36 AM »
pillows everywhere.  All unsatisfactory.  I need a life coach or something.

3
That is a damn fine plate.  Except the mushrooms.  Not that they look bad, just I hate them.

4
Essentially Flyertalk / Re: Pizza Thread
« on: August 10, 2020, 07:23:18 AM »
Once.  Pizza delivered to our house was wrong, called and they were bringing a new one.  Decided to try it.  Imagine a pizza with a pound of salt on it, about what it tasted like.

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Essentially Flyertalk / Re: Pizza Thread
« on: August 09, 2020, 04:47:11 PM »
If your pizza sticks on the peel, just put a piece or parchment paper under your za.  Slide it in the oven and after 30 secs to a minute slide the parchment out from under the pizza.  With s dedicated oven though, the temp is prob hot enough it would burn the parchment since your pizzs is likely cooked after 1 min or 2.

6
I can kind of see it depending on the thickness maybe. Does it let you get a good sear without overcooking the center?

yeah, exactly.  i only put them in for like 20-40 minutes.  or less if i'm in a hurry.  they don't freeze.


also, i'm not an expert like some on this blog and it's entirely possible i could be cooking them better than i am.  but they usually turn out well this way.

It was cooks illustrated or something that ran tests.  They found cooking a steak from completely frozen yielded similar results or better than thawing it first.  There is merit to your method.

I personally just reverse sear steak any more.  If i cook inside I'll put into a 200 degree on a rack in oven until the steak is 120-125.  Then take out and let sit while i heat the CI skillet super hot.  Put s lil oil on the steak and throw it on.  Flip after 1 minute. Throw butter on the steak after the flip. And maybe a sprig of rosemary in the pan.  1 min longer and take off.  A whole lot of smoke so hope ventilation is good.  If it is grill, same idea. Put steak on cold side, throw a couple hickory chunks for smoke.  Once they hit target temp of 125, take off and rest.  If the fire is too cool at this point i add more coals and get it as hot as i can. Flip every 15-30 seconds for 2-3 mins until desired sear lvl.  End up with a great crust and very even meat temp throughout.

7
I just tried a salted overnight ribeye and it tasted like crap. I was pissed

In my experience, when you salt won't change the flavor all that much for the average person(it will affect the sear more than anything).  The only bad steaks I've ever had were because of the piece of meat or the cooking method.  What kind of ribeye?  Grass fed tastes significantly different than grain fed for example.

8
How soon do you salt ribeyes before grilling? I've been doing some experimenting with poor results

The day before if i can.  Leave em sit overnight in fridge on a rack.  Pepper won't really draw back into the meat so i just put it on before grilling
Do you end up with a bit of a cured texture at that long?

No.  It's not enough salt to cure.  It's basically just a dry brine.  Salt draws out moisture, moisture goes back into the steak taking salt with it.  Denatured protein will help keep some moisture in during cooking.  After 40 mins you will get a good result for steak.  Leaving in fridge overnight will cause some evaporation and intensify beef flavor ever so slightly.

9
How soon do you salt ribeyes before grilling? I've been doing some experimenting with poor results

The day before if i can.  Leave em sit overnight in fridge on a rack.  Pepper won't really draw back into the meat so i just put it on before grilling

10
Essentially Flyertalk / Re: infuriating spousal money moves
« on: July 24, 2020, 03:57:30 PM »
I can relate to so much in this thread...  I think a ditto will suffice.

Whoa, when I first read your post I thought I read dildo!!!  :horrorsurprise:

May be the one thing my wife hasn't wasted money on.  At least I think.

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Essentially Flyertalk / Re: infuriating spousal money moves
« on: July 24, 2020, 12:08:19 PM »
I can relate to so much in this thread...  I think a ditto will suffice.

12
Yeah, normally i make regular guac, but wanted to try this.  It is an avocado, greek yogurt, cilantro, garlic clove, lime juice, and a little milk to thin it out.  Blend until smooth.
Doesn't sound like tube-guac to me

Closer to avocado crema. But not.

13
Yeah, normally i make regular guac, but wanted to try this.  It is an avocado, greek yogurt, cilantro, garlic clove, lime juice, and a little milk to thin it out.  Blend until smooth.

14
Carne asada tonight.  Made an avocado spread that mellowed out the spice of the sauce/marinade.

Sent from my SM-G973U using Tapatalk


15
it would be bizarre if he didn't have a kid, but you'd have to do something kind of crazy to not get joint custody, moving half a country away won't help that cause

The kid isn't hers biologically.  He is Matt's child and she has helped raise him.  No idea how that works in the custody deal unless she adopted him?  The biological mom is not in the picture so that isn't an issue.

16
Essentially Flyertalk / Re: electronic music thread
« on: May 10, 2020, 08:17:59 AM »
Yep, everything is cxld.  But, you are in KC now.  Once everything opens the scene will be up.  Just have to know where to go.

17
Essentially Flyertalk / Re: cooking
« on: April 30, 2020, 09:00:59 PM »
My dudes, this cheese sauce

Sodium citrate FTW!

18
My parents have so much ground beef it’s coming out of their ears and noses and freezer. In college I used to get aggravated because they’d send me back to manhattan with a giant cooler full of it every time and then bring some with them when they came up for games and stuff.


Sent from my iPhone using Tapatalk

Can relate.  Even when i lived in Wisconsin my dad would bring a huge cooler of hamburger and steaks every time they visited.  And it was an hour long story of how they stopped in some podunk town in iowa to get more ice to keep it frozen.

19
there’s absolutely no way that small mom and pop shops can raise quality steaks as well as the larger feedlots
so why buy from frank the farmer who sells Sirloin Stockade?

Is clams part of Big Cow? Signs say yes.
Not sure if he is geing or not

20
Essentially Flyertalk / Re: jobs
« on: April 18, 2020, 02:10:42 PM »
Is this new job going to take away your bread pron time?

Nah,  I am on my last loaf right now, so a new batch will be baking here pretty soon.  Until we move I will have to commute for a bit so it will cut out of family time for a couple months (once I am actually able to go to the office)

21
1/2 a cow is somewhere around 200-250 lbs of meat depending on the cow.  And yes, all cuts cost the same.  For instance, when we butcher some farm cows, my dad isn't trying to make a profit so i end up paying $2.50-$3.00/lb.  I generally get hamburger, ribeyes, skirt, flank, roasts, brisket.  I always go with a 1/4 or a little more cow though.  100-150 lbs is plenty to last my family of 4 a year.  If you don't have your own cows, look at double that cost probably.  You may pay more for hamburger or chuck roasts, but significantly less for steaks, brisket, etc..

22
Essentially Flyertalk / Re: jobs
« on: April 18, 2020, 01:42:58 AM »
changing jobs at this point in time is some serious balls.  so is hiring new employees, so i'm glad you found a suitable match.

When I applied, I assumed interviews and onboarding would be delayed until the lockdowns were lifted.  I was officially hired 14 days after applying(contingent offer was 10 days after) and they are eager for me to start.  In government, there are hiring freezes or slowdowns, but they will break those guidelines if they want/need to fill a position.

23
Essentially Flyertalk / Re: jobs
« on: April 18, 2020, 01:32:58 AM »
Got the job.  Start in 3 weeks.  It was actually really hard to step down from my current job.
What's the office situation with shelter in place? Essential business?

I work in government.  I've been working from home for a month.  I'm just changing jobs to a different government.  Onboarding is all virtual.  On my first day, I'll go in, get my badge and my computer and then proceed to go home and work.  Very different.  I'll also meet my employees for the first time via zoom.  I've met most of them at conferences or cross meetings before, so I won't be going in ice cold.  The biggest change will be going from a highly technical position to a position where I'm managing employees.

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Essentially Flyertalk / Re: jobs
« on: April 17, 2020, 10:19:28 PM »
Got the job.  Start in 3 weeks.  It was actually really hard to step down from my current job. 

25
is it ok to “freeze” beef?

yeah, for sure

Is it true that if you don't "use it" you "lose it"?

After 18 months to 2 years, yep.  Freezer burn will eventually set in.  I've heard some say a year, but I've never had any go bad after a year.

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