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Old 07-16-2018, 07:58 PM   #646
Kurosaki
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Originally Posted by bruceflinch View Post
Can any kind of meat be done sous vide?
Personally, I wouldn't recommend human meat.

But if that's all you got, PM me and I'll hook you up with some pointers to make the best of it.
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Old 07-16-2018, 08:04 PM   #647
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owners of this place own a few complexs

they fired everyone because of how terribly the place was run
this manager that i was dealing with is only there on a temporary basis, she hired all the current staff and i guess oversees a bunch of said owners complexes.

the fact that she fired everyone, knows they didn't do their jobs, knows that I was a good tenant that never asked for much and paid on time, and wouldn't take me at my word over $35 is upsetting.

Guess i shouldn't be surprised though considering how they wouldn't drop my rent when all the rates went down. Could have moved into an extra bedroom for less than i was paying. Maybe she thought i wouldn't move?
At minimum an upperdecker to the common area toilet. Plus dropping a turd in the swimming pool just to drive the lesson home.
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Old 07-16-2018, 08:09 PM   #648
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SOus vide is great for turning cheaper, tougher cuts of meat into soft and tasty meat. Also for cooking things like chicken so they stay super juicy, or just regular beef to the ideal temp.

I find stainless steel best for adding a nice sear, short of using a chimney starter of charcoal with a grate on top.

24 hour pork belly, 36 hour top round roast beef, 12 hour duck confit...what do you want to eat? Do a 1 hour steak.
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Old 07-16-2018, 08:15 PM   #649
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Pork belly and eggs are the #1 reason I bought

Short ribs are #2

Also? Shortening my evening cook time by simply searing the protein will be nice.
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Old 07-16-2018, 08:17 PM   #650
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The eggs are pretty much perfect when sous vide. I do like https://www.seriouseats.com/recipes/...ched-eggs.html

143F for 45 min and then boil a bit for a skin.

Short ribs:

https://www.chefsteps.com/activities...-ribs-your-way
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Old 07-16-2018, 08:43 PM   #651
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I’m excited and scared to cook something at 129* for 72 hours

Lol
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Old 07-16-2018, 09:01 PM   #652
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^who has time for that?

I do have a couple duck breasts in the freezer...
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Old 07-16-2018, 09:16 PM   #653
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That’s what’s nice about sous vide

Set it and forget it.
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Old 07-16-2018, 09:33 PM   #654
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Dogs wouldn't even bury a bone for that long before they would dig it up and eat it. Humans are so patient.
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Old 07-16-2018, 10:07 PM   #655
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I have the pre-wifi generation Anova. Keep it simple and start with perfectly cooked steaks and "onsen" tamago.

Then get adventurous with chicken and pork sashimi and such.
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Old 07-16-2018, 10:11 PM   #656
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Getting hungry again. Already tired. 5 hours to go...
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Old 07-16-2018, 10:30 PM   #657
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jokes on bruce, i stay up til 4 normally
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Old 07-16-2018, 10:31 PM   #658
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i just did a chuck roll sous vide. I'm about 1/4 the way through, not sure if I just ate the chuck eye or if I ate the NY attachment side, but it was good. I know one of the three roasts i have left is the extension of the brisket point, which is gonna be delicious after 48 hours of sous vide
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Old 07-17-2018, 12:00 AM   #659
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jokes on bruce, i stay up til 4 normally
You work on 3 hours of sleep?
Where are you now Bullet Boy?
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Last edited by bruceflinch; 07-17-2018 at 12:05 AM..
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Old 07-17-2018, 12:04 AM   #660
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I’m snacked out on roasted nuts, chocolate pretzel and Chai tea.

Got the physical chores done. Now to stay awake for 2 safety training modules...
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