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Meatloaf Sent from my iPhone using Tapatalk

SV steak shallow fried in leftover goose fat, with (not pictured) brussels sprouts fried in same.

Just got this after not listening to the cd in at least 10 years. I'd forgotten how much I liked this album. Sounds real nice and packaging is excellent. Great job Analog Spark!

Reference calibration for potential upcoming Shake Shack comparison

Moderation is the key Reks but you do what works for you. I did mostly veggie for about 2 years with my wife and it worked well for us. I got my meat fix when we went out or ordered food. This Korean Fried Chicken place that we tried recently has kimchi coleslaw. It is amazing! Their kimchi is also great.

You need to make sure that the grill (or pan) is scorching hot, and you have to make sure the surface of the meat is dry. One way to ensure the latter is to liberally salt both surfaces, which sucks moisture out, and then brush the excess salt off, before cooking. You won't be able to get the steak house charring in just a hot pan (I use a Searzall in combo with a pan), but you can with a grill. Hardwood lump charcoal burns very hot. I would suggest getting a baking steel or a cast iron Plancha, as you want continuous surface area, for a perfect crust (this is why a scorching hot pan works so well, but pans are unwieldy on the grill). One way of achieving the crust on a grill is the Alton Brown Chimney method: light a blazing fire in a chimney starter, and set that over your steak. Flip and repeat (flip the steak, not the chimney starter, unless you like your hair to be on fire). Attached are pics of one of the last steaks I did. Notice that while the crust is deeply caramelized, there is very little in the way of a grey ring, and the center is perfectly rare (this was probably in the water bath at 118 for several hours). If it were a prettier cut of meat, this looks like what you would get from a really good steakhouse. You can see remnants of salt from where I salted both sides to dry them out. I sear in a combination of butter and olive oil. Add the oil and butter right before you add the steak. It still makes plenty of smoke, but it should. The butter helps add that deep caramel color of the crust, but it's not strictly necessary. Now I want a steak.

It's a pretty good film. The private equity wankstain (doing the shtick about champagne in the limo -- "'86 is the vintage to buy. If you can't afford '86 then buy '02. If you can't afford '02 then drink fuckin' beer") is so spot on that you couldn't honestly design a better caricature.

Colin remains the only person on H-C, other than me, who sears a steak properly. Of course, I'm a vegetarian, but still. A crust and deep caremelization is the goal.

It was well engineered Dusty, no need for concern for the staff. Sent from my iPhone using Tapatalk

Read the soup

Almost exactly 7 years ago; my, how things have changed. **BRENT**

^ That's the usual response when I wear my assless chaps.

Finally! A watch I can wear with my assless chaps!

I bet she has a honey-do list a mile long They have a gay model now?

Don't know too much about it, except some of the same people that brought us Peaky Blinders. Looking forward to watching the premier.

Does anyone here have experience with the SEN I/V stage? I want to try this with my BIII http://www.diyaudio.com/forums/digital-source/195483-zen-cen-sen-evolution-minimalistic-iv-converter.html

I would be right there with you Reks, but a gay guy that doesn't swallow meat is extremely unpopular on the dating scene.

@sbelyo: You can even add cascode:

Well, keep in mind that I became a vegetarian for ethical reasons. The health component has been a bonus. I still eat seafood sometimes (scallops and other sessile filter feeders, primarily), but I've had very few cheat days. My diet is a lot more varied than it used to be, and I've introduced a lot of really delicious ethnic food to my diet and my home menu.

Same. Haven't checked them but they look fine! Thanks! Sent from my iPhone using Tapatalk

Searzall?

I'm about 25 minutes into Sour Grapes -- an hour and twenty-five minute documentary on wine douches. I have to stop, I'll finish it later. I spent too much time and energy saying "fuck you" to the screen. "Just fuck you."

I don't know that it's a matter of have left, I just had a deadline to submit them earlier today. But I can probably add more a la minute if I had to guess. I'll check.

Only bettered by listening to Meatloaf while eating it.

It's called the Gaytona.

Dinny doesn't leave the Hamptons anymore. He's worried the plebs will torch his limo.

Sonic You - Goo

I shouldn't need lunch today

Fractured Prune Donuts

The Alan Parsons Project – Eye in the Sky

One or more variations on this (cheese is cowgirl creamery mt tam): Gochujang instant pot chicken.

Made some cold smoked salmon, about 80 degrees for 12 hours after brining. Then froze it for about 52 hours. Not bad but I think I can do better. Sent from my iPhone using Tapatalk

Rage Against the Machine - Rage Against the Machine It's that kind of day

from a period of history that is both fucked up and looks awesome -

Looking forward to the premier tonight. Currently watching the Obama farewell address.