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My pants are where it's fucking at when it comes to nuts.

Big ass vacuum bags. Or smaller ass pieces of butt. I actually wondered what people did with this issue. I plan to do a huge ass piece of meat soon, but don't have a bag big enough. Do I cut it? google larger bags? What do you people do? Also, googling "larger bags" seems like a bad idea.

I am doing some tilapia in the sous vide tonight. First time doing fish. I'm going to finish some with a torch and the rest with a pan. Will report back.

Do you have many leather bound books? Does your apartment smell of rich mahogany? I also hold a unique degree. Doesn't actually make me special. Just means I studied something unique. Sounds to me like you majored in BS in many ways.

What's froyo, precious?

Peanut butter and honey is greater than peanut butter and banana.

It's a growing movement. Join the confused. We know nothing, but have strong opinions.

Is she circumcised?

Does not compute.

But what do you think now? Do you cook that shit?

When was the last time this thread had a non sous vide related post?

I have gas.

Are you saying prefart can't be awesome?

Sheeesh. That thing on the right, is it called "pre fart?"

If you have continually circulating water pouring in, that might keep an opening in the ice all winter, which would fix the oxygenation issue.

I just laid them in the sauce - when the sous vide part was done, I put them in a pan with the sauce, then went to my friends house and finished them on a hot grill. I read that putting the sauce in with them and putting it on after when finishing end up about exactly the same, except you lose...

I did the chicken boobs at 145 for 3 hours with salt, pepper, and garlic on them. when then came out I put them in the bbq sauce for about 30 minutes, and then finished them on a really hot grill, about a minute a side. Shit was very tasty and moist.

Okay, trying chicken boobs in the sous vide for the first time today. Anyone have the very best approach?

Nice. You eat them?

Looking good, man! Glad everyone is alright.

I'm going to wire money to an addict whore and expect her to do nothing but get treatment to get herself clean. Seems legit.

Tenderloin.

My sous vide pork last night was bloody awesome. I finished it under the broiler with a bourbon sauce. Perfect temperature. Had it at 137 F for 7 hours, under the broiler for a couple minutes. So tender.

That is just beautiful! Yeah, get fish in there. You might start with just pan fish and see if you can get them established. Trout would be mighty cool, though.

This was tough for us, too. Know what did it for us, in the end? Talking to parents in the pick up line. There was one preschool that the parents could not wax poetic enough about the place. The others? Parents were saying things like, "it's fine." or "it's good." When you get parents (most or...

I'm trying this one as we speak. I'll report back. Bourbon Glazed Sous Vide Pork Tenderloin - Modernist Cooking Made Easy

Also fine for grazing goats.

You really need to treat that lawn for clover, man.

I think the better team won. Fun game, too!

Yeah, baby. Chicago is really putting on pressure, and it results in a goal. This is a really fun game to watch. I so hope Chicago gets the cup at home tonight.

You could start that thread, Hoss. Be the grown up, here. Educate us all in a responsible way about shoving your entire hand up a vagina.

You just go to their website and sign up for it? How much is it? Stream to your computer, no problems?

I tried to neg him for it. Wouldn't let me. My sous vide is here. Unfortunately, I already have dinner planned to be out with friends tomorrow night, so I will have to wait. Pork loin is in the fridge, waiting.

Time to call her up again. We clearly need titty pictures.

Who is Jaime again?

It'd be at the back of my property, so not so close to my house. I had already thought of the mosquito thing, and talked to someone nearby with a pond who said as soon as they got the pond adequately stocked, the mosquitoes pretty much got eaten by the things living in the pond. Also, as far...

Don't be turned off by the title, but this book is amazing. I'll make up a huuuuuge batch of dough one day - takes only a few minutes in the stand mixer - and then I have dough in the fridge that's good for up to a few weeks. Take the dough out, around 50 minutes later you have bread. Make it at...

Yeah, I got rid of the breadmaker years ago and started doing a daily thing with bread that takes little time. We go through a metric fucktonne of bread here.