Page 8 of 8 FirstFirst ... 3 4 5 6 7 8
Results 176 to 183 of 183
  1. #176
    Join Date
    Nov 2005
    Location
    Hugh's Mom's House
    Posts
    11,178
    Quote Originally Posted by digitaldeath View Post
    Looks like garbage on a 100 degree day
    I can't see the pic on my phone but this is a clever insult.






    At least for you.

  2. #177
    Join Date
    May 2008
    Location
    37ft above the hood
    Posts
    13,032
    What up the the cabelas vac bags
    Zone Controller

    "He wants to be a pro, bro, not some schmuck." - Hugh Conway

    "DigitalDeath would kick my ass. He has the reach of a polar bear." - Crass3000

  3. #178
    Join Date
    Jan 2010
    Location
    Ma
    Posts
    6,503
    Quote Originally Posted by oftpiste View Post
    sous vide beef shanks a la osso buco.
    How was it?

  4. #179
    Join Date
    Nov 2006
    Location
    Seattle
    Posts
    4,944
    Was a good start. I think the temp might need to be a little higher. Meat had that texture peculiar to the shank - no matter the animal - so it had plenty of tooth. It was tender but it could have been more falling-off-the-bone-y. Flavors after reducing the cooking liquid were terrific.
    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  5. #180
    Join Date
    Nov 2006
    Location
    Seattle
    Posts
    4,944
    Just noticed monoprice has an immersion cooker for $69.95.
    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  6. #181
    Join Date
    Sep 2006
    Location
    Fraggle Rock, CO
    Posts
    4,911
    Ugh, going be out seventy bucks here in a sec
    Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
    Cletus: Duly noted.

  7. #182
    Join Date
    Nov 2006
    Location
    Seattle
    Posts
    4,944
    Hope it doesn't turn out like the Work Sharp deal I turned everyone on to.....
    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  8. #183
    Join Date
    Jan 2006
    Location
    Carbondale
    Posts
    9,418
    I've found beef to become mushy at the longer cooking times. I do feel there is a difference between a nice tender meat, and the over done sous vide, but i love a good few hours 2 1/2" thick cowboy chop out of them fancy food boilers

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •