Jimbaround
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Posts posted by Jimbaround
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I'm in. To whom and how do I pay my donation?
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27 minutes ago, billfromlaketravis said:
Not my favorite, the location on Voss is much better, but I’m intrigued. No judgment here, my favorite lamb chops in Houston we’re at Yia Yia Mary’s. They were $15 during happy hour until the very end.
The Voss menu is the same as Kirby, and I'm sure the chop is just as good. We actually went to the Voss location last night because Kirby was such a shit show.
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Gave this one an 8 hour decant. Nice big cab. -
I don’t think fried turkey is any better than a well
Cooked oven turkey. I don’t understand how people go all orgasmic over a fried turkey.- 1
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Good lamb chops in Houston? I think Mezza took them off the menu.
I’m feel like I need to duck after saying this, but the Carrabas on Kirby does an excellent job with their lamb chops.- 1
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you arent gonna get the reaction you expect... its Diet Coke and Mentos that equal pressure disasters.
Regular coke works just as well, but with all the sugar clean up is worse so people use DC instead. -
Anyone hitting up the TL bundles? (not my picture)
Mmmm, that J Daniel is delicious. -
What temp you going with?
Probably go to 130. Need to make sure the fat is rendered.- 1
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So I gave the Anova a spin the other night with glazed carrots and garlic chimichurri tri tip.
Holy shit! I cannot believe that I waited this long to pull the trigger on this.
Sorry no pics.
Also was very pleased with night 2 reheat. Used the vacuum sealer in the leftovers and then popped the remaining meat into the water bath and it was as good as night 1.
Game changer.
I’m going to do our 10lb Christmas prime rib in the sous vide. I’ll put a salt/pepper/garlic/rosemary rub on it while in the bag then shove it in a 500deg oven for 15 min. I’m excited/nervous about switching it up.- 1
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For the price you think they would ship in a nicer box.
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Check Flyertalk.com. They have threads for inflight service for all the major carriers in the Miles & Points forum.
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On 12/10/2020 at 2:29 PM, Da Fino said:
So you are doing around 170 in the oven for awhile then sear the fuck out of it at the end on the grill? How long does it usually take in an oven that low?
Don't rely on time. All ovens hold temps differently. Buy a probe thermometer and rely on the internal temp. For a 1 inch thick steak I go for 125 internal and then sear for a minute and a half (or so) each side.
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Here's what I currently have working: 14lb choice strip. I'm going to check it after a week and see what we've got. No fancy bags, and just some coarse salt on the bottom of the pan... why not? This is after 5 days and you can see how dark it's already getting. Open aging is much much quicker than the bag.
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Here's the 30-day. It was funky, but not in a bad way (I can't find the cooked pics). Just a very powerful aroma and flavor. Also, I started with a 5lb hunk and ended up with a 18oz (1.1 lbs) steak. Unbeknownst to me there was a slice (puncture) in one side of the meat that went in about 4 inches. One whole side had "rot" from the inside and I had to discard it. Still a fun experiment.
Week 2ish
Week 3ish
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I've never used bags and usually put it on a rack in the garage fridge (doesn't see regular opening/closing). As you can see I've used salt blocks but I can't say they make a difference (nothing scientific to back up my thought). I have found the meat dries out pretty quickly and about 14 days is the most I want to go.
The most I've done is about 30 days (might have been 35, I don't remember) and that meat was delicious in a bleu cheese way. Too rich and funky to eat a whole steak.
Pics
14-Day strip.Ready for slicing
Sliced
Money shot - This steak was just awesome. Deep rich beefy flavor and very tender.
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12 hours ago, Neonmoon said:
Why no tall Long Island? You don’t like blacking out?
Variety is the spice of life.
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I have been cooking to 125 in the sous vide and then searing for 2 min a side (thicker steak) and tend to get the sear I want without overcooking the steak.
Lately, I've been going straight to the grill for 2 min rotate, 2 min flip, 2 min rotate, 1.5 min and then rest.
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It's fine to turn your nose up at Jack Daniels, but those $6 32oz Jack and Cokes at the Marquis will always hold a place in my heart.
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3 hours ago, huge said:
I go to mom and pop shops and tell them it is fancy olive oil.
I just write "NOT ALCOHOL" in big letters on the package. Seems to work.
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On 12/5/2020 at 2:21 PM, BigDHornfan said:
Excellent trade today.
Traded a non store pick Weller Full proof that I got for retail and got this:Current bid is $250 on one of these right now: https://live.skinnerinc.com/lots/view/4-1EPTZR/william-heavenhill-small-batch-13-years-old-2006-1-750ml-bottle
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Haven’t had it yet. Bought it take away off the menu at Biga in SA because it was a steal. I’ve found a number of deals on SA menus and they let you walk out with the bottles. I bought 4x 2000 Leoville Las Cases a couple of years ago, drank one and walked out with the other 3.
Do you tip on it if they don’t open it?
Wine
in Food and Travel
Posted
Elyse makes a really nice Zin as well. Not 100% sure is Specs carries their Zin though.