RANT: R.I.P. Tyrbolift

[Orlando1234977]

He's more yoked than superman.

edit: That's a bout it though. I saw a YT talking about his arms workout or something, but they don't seem that big as I am watching the show.

edit2: also Feliz Navidad, próspero año y felicidad. I wanna wish you a merry christmas.

Did you see Eddie Murphy host SNL 10 days ago? That's how good the show used to be.

[GeneralSerpant]

Did you see Eddie Murphy host SNL 10 days ago? That's how good the show used to be.

Fun to have him back. I think a lot of the hype around him on SNL is more of a legacy thing.

I also liked seeing Jim Carrey do SNL like 5 years ago.

[GeneralSerpant]

I've been doing a lot of marinade lately for skirt steak. All about that acid base to tenderize. Lime, tomato, red wine, vinegar.

[theshoupguy]

I've been doing a lot of marinade lately for skirt steak. All about that acid base to tenderize. Lime, tomato, red wine, vinegar.

Adding any oils and salts to go with the acid?

Also, where are those steak pics?

[im2manly]

I lost my father about a week before Christmas. He won't get a chance to meet the new bub. I can't wait for this year to be over

[GeneralSerpant]

Adding any oils and salts to go with the acid?

I add a teaspoon of caldo de pollo powder. No oil this time, I'm not sure if I can tell the difference. I do plan on dry brining the meat as well after it marinades overnight. I also added cloves of garlic to it.

pix will be summoned

[GeneralSerpant]

I lost my father about a week before Christmas. He won't get a chance to meet the new bub. I can't wait for this year to be over

Oh, man.

[Orlando1234977]

I lost my father about a week before Christmas. He won't get a chance to meet the new bub. I can't wait for this year to be over

Sorry to hear.

[PapaBurgandy]

I lost my father about a week before Christmas. He won't get a chance to meet the new bub. I can't wait for this year to be over

So sorry for your loss.

[GeneralSerpant]

Also, where are those steak pics?

dfd

[theshoupguy]

Now that's what I'm talkin about.

You guys ever sous vide steak? That method is super bomb-diggity.

[GeneralSerpant]

Now that's what I'm talkin about.

You guys ever sous vide steak? That method is super bomb-diggity.

I try not to rely on the sourcery of the stovetop and it's constant on/off. I don't get how you're supposed to sustain a certain temperature w/ the water.

Also the steak cut like rib-eye I would say, not quite like fillet. I got another one in there right now and I added honey 1 teaspoon sugar, war chester sauce (if I hadn't earlier), liquid smoke and yeah added a bunch of olive oil to see if it helps.

[Orlando1234977]

dfd

You might be the top chef itt.

[theshoupguy]

I try not to rely on the sourcery of the stovetop and it's constant on/off. I don't get how you're supposed to sustain a certain temperature w/ the water.

Also the steak cut like rib-eye I would say, not quite like fillet. I got another one in there right now and I added honey 1 teaspoon sugar, war chester sauce (if I hadn't earlier), liquid smoke and yeah added a bunch of olive oil to see if it helps.

No stovetop magic. Just need a sous vide wand and a tub of water. https://www.amazon.com/Best-Sellers-...en/10962055011

[GeneralSerpant]

No stovetop magic. Just need a sous vide wand and a tub of water. https://www.amazon.com/Best-Sellers-...en/10962055011

So that's how it works. Do you think there's a difference between conventional and reverse sear?

[theshoupguy]

So that's how it works. Do you think there's a difference between conventional and reverse sear?

I feel like the conventional sear keeps the crust a little more fresh, if that makes sense. Reverse isn't bad though - could get more control over the inner temp as opposed to the risk that conventional could slightly overcook parts.

¯\_(ツ)_/¯

[GeneralSerpant]

I feel like the conventional sear keeps the crust a little more fresh, if that makes sense. Reverse isn't bad though - could get more control over the inner temp as opposed to the risk that conventional could slightly overcook parts.

¯\_(ツ)_/¯

I think right after you sear it the heat distributes and cooks the food at a head start in the oven. Technically that can happen with a reverse sear, but you're already eating it by the time the resting increases the temp.

[GeneralSerpant]

You might be the top chef itt.

Thanks!

[Dominik]

I feel like the conventional sear keeps the crust a little more fresh, if that makes sense. Reverse isn't bad though - could get more control over the inner temp as opposed to the risk that conventional could slightly overcook parts.

¯\_(ツ)_/¯

I still see no reason to make cooking a steak complicated. Starts with a good cut. I like tenderloin at least an inch thick with some nice marbling and wagyu. The thicker the cut the more I'll season it. Season. Sear. Roast. Rest.

I don't want it to look like scorched earth or a pale rubbery looking amateur hour effort so in between those extremes with the right amount of crust and tender inside. I cooked hundreds of them over the past year with the pan and oven method and it takes around 20 minutes from preheating the oven to sitting down and eating it. Easier than firing up and cleaning the grill.

Last night's 400g rib eye.

[GeneralSerpant]

I still see no reason to make cooking a steak complicated.

Proponents of reverse searing say that you get a more even distribution of cooking, wall-to-wall on the inside of the steak. Not that you have a bad sear on there, but it tends to be an issue for people. The control of cooking can be much more dialed as well, sous vide being an example where you can more control the rate of cooking without the complication that the sear puts upon it.

[theshoupguy]

I still see no reason to make cooking a steak complicated. Starts with a good cut.

[im g]https://i.imgur.com/ugAKay4.jpg[/img]

Reminds me of a youtube series I recently got into about various meat cuts. Super entertaining and pretty informative. The one that came to mind specifically is all about trying to make an eye of round tasty. https://www.youtube.com/playlist?lis...HhhnTMhnPYOePh

Also, nice lookin' meat there - 10/10 would gobble eagerly.

[GeneralSerpant]

[Dominik]

Reminds me of a youtube series I recently got into about various meat cuts. Super entertaining and pretty informative. The one that came to mind specifically is all about trying to make an eye of round tasty. https://www.youtube.com/playlist?lis...HhhnTMhnPYOePh

Interesting.

I've heard a few top chefs say tenderloin is a boring cut since it's got minimal fat and I understand that because I'd never ask someone to buy it for me since a lot of it is like that — I'd want to see it first. I spend time looking for some marbling, around 200g, and a circular shape. Like this. It's the WPI of steak. Nothing is wasted.



Season it right, get a nice crust, shoot for medium-rare, and it's close to perfection for me. Overall I'd say ribeye delivers the goods most of the time, especially wagyu which is getting up there in price.

[GeneralSerpant]

https://www.youtube.com/playlist?lis...HhhnTMhnPYOePh

Those guys are pretty funny, don't you think?

[Orlando1234977]

Proponents of reverse searing say that you get a more even distribution of cooking, wall-to-wall on the inside of the steak. Not that you have a bad sear on there, but it tends to be an issue for people. The control of cooking can be much more dialed as well, sous vide being an example where you can more control the rate of cooking without the complication that the sear puts upon it.

Makes sense, well said.

Packed house at Lambeau tonight ****ott lets play some ball.

Fast-forward 5 months..
Next stop NFC Championship game.

[GeneralSerpant]

Makes sense, well said.

I still got it

[theshoupguy]

Those guys are pretty funny, don't you think?

They are indeed an entertaining and knowledgeable duo.

[theshoupguy]

Waking up before 4am for cardio and mobility work still sucks.

[Final_Rep]

Season it right, get a nice crust, shoot for medium-rare, and it's close to perfection for me. Overall I'd say ribeye delivers the goods most of the time, especially wagyu which is getting up there in price.

[img]https://i.imgur.com/fPdRF4s.jpg[img]

Checkin in to support ribeye recommendation. Recently, we've been impressed with beefalo.

[GeneralSerpant]

Checkin in to support ribeye recommendation. Recently, we've been impressed with beefalo.

Is that commonly available or do you have to trek through the wilderness or something?