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High Rollers
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Everything posted by EdipisReks1

  1. And with any other hack poet, they'd go get the $1,000,000, but Bob Dylan doesn't need the money.
  2. I'd be happy to take that DL160 off your hands, seeing as you no longer like it, and all.
  3. EdipisReks1


    Because I am not a Diet Coke guy.
  4. EdipisReks1


    "Limit your emotional affect, please" is going to be my new catch phrase.
  5. EdipisReks1


    It's just that kind of show! I can't wait for the next ep. I feel like this one was a real turning point. In the best possible way. Anyone else really want to go on a date with Thandie Newton? I'd like to hear Basement Jaxx on player piano, next, but they've been fairly gothic. Maybe Bauhaus, next ep?
  6. EdipisReks1


    I giggled when the Cure started.
  7. I wasn't thinking about the fat, to be honest. I can see that, but that's pretty picky! I'm assuming she prefers that the fat melts into the meat a bit more? This might make an interesting study, comparing beef fat to pectin. Pectin's melting point dramatically changes the way a vegetable feels in the mouth: it softens/dissolves at one temp, but at another temp, very close to that point, it turns to liquid and leaves the vegetable, It's why it's important to just get beyond that temp, when cooking vegetables sous vide. Otherwise you are poaching them.
  8. Really, just 2 degrees? 2 degrees can be a big deal with eggs, but I can't see it with beef, especially since the meat is cooked, even at that temp. On the very rare occasions I eat beef, I do 118. I give the meat a light going over with the searz-all, before sealing the bag (some people do a brief simmer, but I don't like adding liquid, even small amounts, to meat being cooked sous vide), so there is little additional risk, and a prime sirloin done at 118 for 6 hours and then seared with a combination of a screaming hot carbon pan and a searz-all on full blast is just a thing of absolute beauty. Last had one after my divorce finalized. Probably won't have another any time real soon. If it's not at least 1 inch thick, I don't recommend going beyond 4 hours, but a 1.5 inch thick sirloin benefits from the extra time, at least at the lower temp. I'm sure that steak was delicious, I'll quit breaking your balls and explaining your business to you, now.
  9. I was just teasing your medium-rare.
  10. hard to argue with that! I think I know what I'll be making tomorrow (sans the bacon grease).
  11. A really good biscuit is a life-altering event.
  12. I'm a major cornbread fan (bacon grease or bust), but I have to agree.
  13. Yeah, that record is great! Anything Grappelli is likely to be great
  14. I had an interesting morning. A resident of a local medical halfway house had a seizure, driving his electric wheelchair, and spun out right in front of me. I slammed brakes. First time I've felt ABS with the GTI. I blocked traffic with my car, and assisted. He was seizing and had hit his head. The bleeding wasn't bad, but I was afraid of a neck injury, so I didn't move him, and called 911. I left after the paramedics showed up, as I was meeting with a potential client (maybe finally getting the independent consultancy thing going, we'll see). I plan on calling the halfway house tomorrow, to check up on him. I was honked at a lot, but I was glad to see other people stop and assist, on foot and in cars. That adrenaline rush was better than any coffee I've ever had, let me tell you, when he was suddenly in front of my car.
  15. I kinda miss my 16570, but the Reverso gets a lot more wear than the polar ever did. Not much point wearing a 16570, when you have a 1675.
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