HereComesTheReignAgain

if he had an ounce of intelligence to go with his talent he could have made a nice living. It is sad.

I don't get out as much as I used to, but my dad and I take an annual trip way up north to Quebec for a week. We do almost nothing but fish, eat, drink beer, and sleep. It's all walleye, smallmouth, and pike. No cell service, no tv. It's the best weekend of the year.

I have a set of Sennheisers that are great. Beats and bose have great marketing but tend to be overpriced for the performance that they provide.

I think that was made clear when he said he "never wanted to make/pack milk again?" That had to be a euphemism!

I just ordered a cooler to rig up as a big sous vide vessel. I figure I should be able to cook 5 or 6 big steaks at once. It will come in handy on the upcoming camping trip!

He is actually Polish. When his grandparents came to America they dropped the "ski" from Humberski.

I'm trying lobster sous vide for the second time tomorrow. The first time wasn't great but I think it might have been the jumbo tails. I've used the sous vide so much more than I thought I would. A few times a week. Great investment!

The swordfish was awesome! I marinated in teriyaki for about an hour and put a little pepper and garlic powder on before bagging it. I also put a tablespoon of olive oil and teriyaki sauce in the bag. 30 minutes at 130. I seared it in the cast iron pan with a little safflower oil (I like safflower for searing due to the high smoke point). I added a little butter with the steak as I seared it. Perfectly cooked and better than any swordfish I've done on the grill.

I have a great "farm market" near me that has an outstanding seafood counter. I can get dry scallops which are much better than the ones with preservative pumped into them and sear nicely and wild caught varieties of fish and shrimp. The quality is way above the supermarkets in my area. (The swordfish steaks are always $15.99/lb)

Thinking about trying a couple swordfish steaks tonight. I usually marinate in teriyaki sauce and grill the steaks while basting with melted butter and minced garlic. I really like the flavor that this method provides. I have never tried them in the sous vide. Any suggestions? I have the time and temp but I am unsure about what to put in the bag with the steaks. Should I just put a little teriyaki, butter and garlic powder? Or wait until I sear the steaks to add the butter and garlic?

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.