HereComesTheReignAgain

I was gonna post this too!

I can assure you that the majority of fans (myself included) focus plenty of energy on the team...But thanks for the suggestion.

Unfortunately it isn't THAT Jerry Sullivan...Is he a possible replacement for Sanjay Lal if he leaves? Would Jerry Sullivan trash Jerry Sullivan if the receivers underperformed? http://profootballtalk.nbcsports.com/2017/01/10/marrone-not-keeping-jaguars-wide-receivers-coaches/

My lobster tails are going in right now. Can't wait to see how it turns out!

I'm going to try a few big lobster tails in the sous vide for New Years. I read up on the temps and times and it looks like 130 for about a half hour is best. I'll be putting butter and tarragon in the bag along with the tails. Have any of you tried lobster done this way?

A friend gave me a venison backstrap and I'm excited to try it in the sous vide tonight. It's marinating in State Fair Spiedie sauce and I plan on seating it in the cast iron pan after the soak. I'm thinking about 1.5 hours at 131 degrees. I like it medium rare and nice and deep red in the middle. Has anyone else tried venison in the sous vide?

I didn't have the searzall yet. Just the standard Bernzomatic 8000. I'm on the fence with the torch searing method.

I think I'm going to try my torch with it. I've only used the torch once with mixed results because I set off the smoke alarm and had to stop before it was done.

I just put a bone in rib roast in the tank this morning. They were on sale for $5/lb so I figured it was a good time to try it out. It is about 4 lbs so I figure about 10 hours at 130 should do it. I just rubbed with salt, pepper, and garlic powder. I plan on coming up with some sort of paste (garlic and/or horseradish) to put on it before placing it in the oven at 450 just long enough to get a nice crust. Any suggestions from those that have tried something similar would be appreciated. It comes out of the water around 6:00.

I absolutely do not need an expensive fancy knife. I just really like the idea of the best steels and craftsmanship. It's the same with the folding knives I have. I guess it's like having a Rolex vs a timex. Totally unnecessary. I guess I could have worse bad habits or addictions. I appreciate the craftsmanship and history.

Ha, I actually use my $15 cast iron pan more than anything else now. Those are pretty impressive though! I agree to a certain point, but a nicely balanced thin knife that can be sharpened to a razor edge certainly makes things easier. Maybe it helps to make up for my mediocre knife skills!

It seems that there are quite a few cooks on this forum and I was wondering if anyone else is a sucker when it comes to knives? The Chef Central store near me just went out of business and everything was 40% off. They had a few really nice knives and even though I don't need them, I picked up 2 beauties. A Kikuichi Swedish Staingold Guyoto and heavy duty forged Global for the rough work. I've got a few other nice knives that have relegated my old Henckels to back up duty. I'm now one of those snobs that lectures my family about knives when I cook at their house and they have some dull slab of a knife. I also picked up a nice Le Creuset pot for 40% off.

Still not wide open enough for Tyrod to risk throwing him the ball.

Wow. Thanks for pointing that out. I just did a little googling and found some good info on raw garlic and sous vide. I didn't realize it could be an issue. I think I am OK with what I prepared, as I ate some right away and the leftovers were not stored in a vacuum and were reheated before consuming. I won't take that chance again though. Garlic powder from now on!

I read up on this today and the fact that most of the seals are glued instead of heat sealed makes it a bad idea. Most glued seals will not survive.

Buy a new lodge pan for $20. It is a perfect excuse to get another one!

would a good soapy scrub on one of the pans and a re-seasoning make it better for dishes that required a less slick surface? not sure if you would want to do that, and I have never had to scrub and start over with my cast iron, but it seems that might be a good option. One well seasoned "non-stick" pan and one with more stick to it.

I tried pork tenderloin in the sous vide for the first time last night. I poked holes and stuffed garlic into one of the loins and just salted and peppered it. the other loin was rubbed with dinosaur bbq Cajun foreplay. Both came out perfectly cooked and slightly pink. (I cooked at 140 for 1 hour) The only complaint is that the garlic was still raw when the meat was done. Next time I will roast the garlic a little before inserting it into the loin. Has anyone tried any of those pre-marinated pork tenderloins? I know they aren't ideal as far as quality and ingredients, but it would make it really simple to just grab one at the grocery store and throw it in the tank. They are already vacuum sealed too.

I'm also considering a searzall attachment for my torch. I don't have a grill as an option for my searing. http://www.bonappetit.com/columns/test-drive-columns/article/searzall-test-drive

I just got myself the Anova a couple weeks ago. I love it and have made some amazing steaks and good chicken and pork chops. I'm still working on mastering the sear techniques. So far I have just used my cast iron pan and peanut oil. I purchased a torch and will be trying that out soon. Has anyone else used a torch to sear their meats?

It sounds like I should get the Anova sous vide before any other gadgets.

I'm trying to find out if you can fry things that are dipped in a batter or if it can only fry "dry" items. I have a friend that was very skeptical and just bought one. Chicken wings and fries were a huge success on the first night apparently. I will provide updates as I get them.

I am considering purchasing an air fryer. I have a couple friends that like them, but they are a little culinarily challenged. Does anyone have any insight they would like to provide? I would primarily use it for things like wings, fish fry, french fries, etc. Can you even use them for freshly battered meals like a fish fry?

Looks like it is fake... http://www.snopes.com/marian-robinson-pension/

I'm watching NFL Gameday Morning and the Buffalo vs San Fran coverage has not said a single word about the Bills and a ton of time spent on Kaepernick. I can see talking about the kneeling vegan for the majority of the game preview, but to not say a single word about Buffalo is asinine. One team is 1-4 and the other is on a 3 game win streak. How about a few minutes of Bills talk? Disappointing but not surprising.