WorkingPeer posted:

I AM ANGRY ABOUT YOUR LACK OF COOKING KNOWLEDGE YOU FUUUUUCKING PHILISTINE!

MORE CURLY FRIES posted:

i like my jokes like i like my coding languages, with easy to use templates because i am dumb and boring

Dead Inside Darwin posted:

its all in my head that its uniformly cooked? neat

WorkingPeer posted:

i can vacuum seal chicken breasts or steaks or salmon fillets and some veggies over the weekend, pop a few bags in a sous-vide bath in the morning before going to work, come home, open them up, sear the meat for a minute per side and serve. how is this stupid? its loving easier than prepping all the slow cooker ingredients before work, or spending 30 mins firing up a bbq after work on a rainy day, or making a lasagne or whatever, and it produces really consistent, juicy, evenly cooked meat every time.

suits my needs

its not like i'm whipping up a bone marrow foam to go with my sonically cavitated french fries or something.










































it's new technology!

flyboi posted:

in the amount of time it took you to get your hipster boiler pot set up you could have set your grill to preheat and thrown poo poo on there then worried about turning it over later and pulled it off and have less crap to clean up afterwards instead you now have a pile of worthless crap in your kitchen because you're too dumb to cook and can't handle simple things like flipping meat

Sham bam bamina! posted:

[grover says all the lf jokes about him were just lieposts]

grover posted:

Edit: Oh, and the tie-in with the existing house! In my case, I decided it was easier just to put in a 2nd wall, as I would have had to dick too much with the roof to try to tie straight in; the existing footer wasn't really built for a 2-story house, either. This will also allow for the settling in the addition to (hopefuly) be even. I ended up undercutting my foundation and pouring a new footer about a foot deeper than the old footer, which the masons blocked up, with a 1" gap. Wasn't enough- the existing wall bowed in 1.5" which ended up messing with my new walls too, which sucked :-( You can't tell in the finished house, but it was readily apparent when hanging the kitchen cabinets, and it still bothers me that my wall isn't perfectly plumb! The two walls are nailed together at several places, most notably, I nailed the the ceiling in the old kitchen to the header I put on the new wall when I broke the new opening between the two. I placed a 2x6 above the existing joists in the attic, used 16D nails to nail through to the new triped 2x12 header, and put on hurricane straps to support the existing joists. Then I knocked out the 2x4s holding the ceiling up. So, essentially, the ceiling is now suspected by hurricane straps from a board nailed through sheating into the other wall! I hope there isn't much settlings between the walls, heh.

quote:

So, essentially, the ceiling is now suspected by hurricane straps from a board nailed through sheating into the other wall! I hope there isn't much settlings between the walls, heh.

Farmer Crack-rear end posted:

Vicas posted:

lol are we still arguing about cooking meat

you should all be sentenced to live off soylent for a month

Vicas posted:

lol are we still arguing about cooking meat

you should all be sentenced to live off soylent for a month

EAT THE EGGS RICOLA posted:

IDK sous-vide is pretty useful when your aunt has some sort of mental disorder that makes her literally unable to ever show up on time for thanksgiving dinner so you want the turkey to not suck this year for once

WorkingPeer posted:

how do u crisp the skin, though? deep fryer?

EAT THE EGGS RICOLA posted:

You split the turkey into breasts and legs first, because they need different temps. Bag the legs together and the breasts together. Cook the legs at the leg temp, lower to breast temp, cook the breasts. This doesn't take forever since you have very good thermal contact with the water and you don't need to break down collagen, so you're just trying to hit the target temp.


Take everything out of the bags then dry the surface very well. Either deep fry or sear it in oil skin-side down for a couple minutes until the skin puffs. It'll puff more like a pork rind than normal because you've properly rendered out the fat.

Orbi posted:

artisinal bespoke butchered sirloin steaks ready to sous vide delivered to your doorstep

Orbi posted:

(they're actually rump from the supermarket in a cardboard box )

Dead Inside Darwin posted:

yeh, so obama steaks

Orbi posted:

guys im launching a kickstarter:

artisinal bespoke butchered sirloin steaks ready to sous vide delivered to your doorstep



(they're actually rump from the supermarket in a cardboard box )

Dead Inside Darwin posted:

you really dont have any idea whats going on, do you?

flyboi posted:

unless it's being used in a restaurant

Nomnom Cookie posted:

it's literally impossible for a home cook to prepare food equal to the quality obtainable at a restaurant. if you dont believe me just go to olive garden and order a tour of italy

Vicas posted:

meatstarters

flyboi posted:

i'm saying it has no benefit of use at home because it takes almost 0 effort to actually cook a piece of meat through "pleb" means

in a restaurant the benefit is that it cuts down on prep time much like how they steam vegetables in a bag in a microwave before plating that's the only real benefit it provides past people that are incapable of properly cooking

Nomnom Cookie posted:

hail satan and/or jesus