cetoole

Sweet, Dinny! Congrats to Jack!

I am thinking about getting something like a s95 for my upcoming trip. Something better than the droid camera definitely, but probably that. Or its replacement, or something.

Sure, if I hold my digital thermometer up so it is visible in said mirror. Otherwise, I would say about 75ish.

Sous vide swordfish steak. Man, I love swordfish steak, but there is something different about this. Ate half before searing, half after flash searing each side. I like, I like a lot.

CCB Maduro brown ale.

I have flown with both thunderpants and diy p2p tube amps in my carry on luggage with nary a problem. No one even asked me about my thunderpants that trip.

Sous vide fillet mignon and Cabernet Sauvignon. I like this very much.

That is because that picture is only about 25 minutes into the cook cycle, Gene. The steak is still raw at that point; I was measuring the temperature of the water surrounding it. About 10 minutes to go, should get the cast iron heating.

1.6" thick filet mignon, so if my math is right, it should be done in about 1.5 hours (been cooking for a bit already).

NTTAWWT

John, I see you are training your daughter in the ways of heavy metal, good work!

Cooked it for an hour at ~130 degrees. Then seared it for ~1 minute per side on cast iron that was smoking so much more smoke detector went off.

I am so sorry that you are forced to suffer through that IPA swill, Shelly.

After an hour of cooking: YUMMMMMMM!!!!!!!

Started cooking a steak about half an hour ago. Should be done in another half hour or so. Gonna sautee a sweet onion over it, and pop a Norton Reserva '08 Malbec. Anticipated yum.

Then maybe, for science, I should pick up another bottle sometime.

The only time I have had a Kasteel Rouge it tasted exactly, precisely like cherry cough syrup.

Congrats Judd and Ken!

Maxwell Creek Sauvignon blanc '09 with chinese food. Its not my cuppa really.

Diet Mt. Dew, bitches.

This is good.

Happy birthday Ben!

Al, that sounds like an awesome trip! Unfortunately, I am going in September, but I am sure reading about your experiences will only serve to whet my appetite.

Amphead, welcome!