Jump to content

Jimbaround

Certifiably Surly
  • Posts

    1443
  • Joined

Everything posted by Jimbaround

  1. What is going on with his right eye?
  2. Listen to this guy.
  3. I have wanted to do a prime rib but I can't get a bag big enough.
  4. Which sweater do you think Eddie prefers: OR (don't mind those towels)
  5. I have always liked this photo, but it certainly doesn't "pop" like some of yours.
  6. This thread is proof that: a) my camera sucks b) I suck at using it
  7. Is this why I'm seeing so many more lizards these days?
  8. Ha, it hasn't happened often, but I have had to do eight or ten steaks at once.
  9. Dammit, now I've got a real hankerin' for an OF and it's only 1:30.
  10. Any word on how it is? I worked with he and his wife at one of the Cure-for-a-Cause deals. Good dude.
  11. I have a Sansaire. Works fine and will consistently heat up to 6 gallons.
  12. Shit, I had to drop off. Can' wwait for the SoundCloud recap.
  13. After the story if the suit, it just confirms that Kevin Morgan is a faget.
  14. Christ, ads ads ads.
  15. I also love the "who is that guy" question for a character who we've never seen before. "I don't know, I'm learning watching this for the first time the same as you."
  16. Who's going to create the TexArchee sock?
  17. Have you asked if they can block Cloak Room too?
  18. Will someone please answer a question for me (completely aware of my ignorance of Facetron): What does one get from having multiple "likes" or "shares?" Is there a monetary component?
  19. Racists aren't the brightest.
  20. Sadly, I think you're right.
  21. It's a niche market.
  22. Depends on the cut. Tenderloin/filet - I usually don't bother because I find the come out a bit mushy. Strip - 129 - 130 for an hour to 1.5 hours. Sometimes I do lower heat and sear longer, but if I am cooking longer than an hour or so I am concerned about bacteria growth. Ribeye - 132 for an hour to 1.5 hours, but I could go even longer. It depends if I want a ribeye texture or a prime rib texture. Sometimes I add herbs and seasoning to the vacuum bag, sometimes not. I stopped doing chicken since it tends to come out rubbery more often than not.
  23. Wow, that was a lot of scrolling. Thanks for bringing this gold over.
  24. Yeah, that’s why they are so pissed at us.
×
×
  • Create New...