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People who can't spell or pronounce chipotle. This is a double rustle for me because it used to be I didn't notice/care about it, but then a buddy of mine pointed out how they spelled it 'chipolte' on a menu board at Safeco field and bitched about how people pronounce it wrong all the time...

Most of the major players are in place, every major character in the TV show is pretty much either caught up to where they are in the books, or they aren't following their book storylines in the show anymore. However, there is still a potentially major story line from the books that could be a...

True, and I'm not sure if getting into the BPA debate is worth it here, but studies have shown the BPA amounts in a canned beer to be much lower than in canned sodas and my understanding is the biggest genuine BPA concern (i.e. not Food Babe pseudo-science) is potential developmental issues...

My quick answer is no, not at all. Have you ever done a blind taste test where you pour the water into cups then drink it? Could you pick out the odd cup of water blind if one cup was from a bottle and the other from lets say a Brita or your faucet? I used to think I didn't like beer out of...

So I decided to revisit the sous-vide salmon after not liking it a couple of times. This time I brined it for about 1 hour before cooking and did a good sear. I read quite a few places that recommended the brine for sous-vide fish, not sure if it made a huge difference or not but this time...

So I'm done waiting, I'm throwing it out there that I think Houston if for real.

I've had the same experience with sous-vide fish, doneness is right but the temp just is off. I think the sear is necessary on fish just for some residual heat.

This is what Google taught me: And

I've read that for sous-vide you don't want to vacuum seal the fish and instead should use the displacement-ziplock method. How to Cook Fish Sous Vide | Sansaire

Maybe, so here is what I'm working with. Pictures spoilered for size. The big cherry tree: The little cherry that only got fruit this year for the first time in 5 years, leaves look identical to big tree. And here are the cherries on the little tree, as you can see, much smaller...

I don't think you want to sous-vide a whole duck at once. I know for other poultry it isn't recommended but I haven't seen anything specifically related to duck.

Yeah, it's in a weird spot, it's not a next door thing, MAYBE the house behind me but more likely in a city-controlled easement. I'll post some photos when I get done with work, it will make it more clear.

Actually, when I head out to a fancy restaurant/steakhouse I rarely order a steak anymore just for that reason. I try to find something on the menu I have never had and/or can't easily prepare on my own.

The problem with the giant Rainier tree I have is that I'm not 100% sure it is actually on my property. Also I'm not sure how to go about pruning the whole tree as the sucker is 30-40ft tall at least. But the thing is out-of-control unruly right now with giant branches hanging over my fence into...

I think the main issue with Matt Damon is just he is getting overused. I think if you look at each of his parts in a vacuum (ha!) they are all well done. But just about every actor has their own little signature style that, when seen over and over again it can start to feel like someone is just...

I have a giant what I believe is a Rainier cherry tree in my backyard. It always produces a lot of fruit but I've never bothered to try and harvest any before. I think this year I'm going to make the effort to try and pick some as it is going absolutely bonkers and I might actually be able to...

Some Crooked Stave stuff has started trickling into my market. Pretty tasty stuff. I've had a couple of versions of the Progenitor now and both would be very approachable to someone just starting to get into sours/wild fermented beers. All those classic characteristics are there but not overly...

Vernon Davis is like the 49ers Shaun Alexander.

Sorry for the slight derail, and I don't know specifically about these HSA cards they are talking about, but they recently changed/clarified the regulations so that all the credit card processing fees are now allowed to be passed on to the consumer should the business choose to do so.

No on the presear. Every side-by-side test I've seen has said it made no difference in the end product but is much more difficult to deal with before hand. I do season before hand if not pulling a frozen cut, but if you do you should use a slightly lighter touch than you would if grilling. I...

It will probably be a little uncomfortable for her the first time(s) around so go gently. Also she could be self conscious about her equipment post childbirth so be prepared to deal with that as well. My experience was when we got started again everything seemed back to normal to me...

Honestly to get on the show I think your cooking will be secondary to your "screen presence." They are going to be looking for interesting and potentially conflicting personalities. Not say you don't also have to cook, what some of those guys and gals come up with on a moments notice amaze me...

I've sous-vide skirt steaks with asian marinades before that turned out amazing, but if I were just cooking up some fajita meat I'd probably just grill it. When I am doing sous-vide with a marinade I try for a longer cook time. I shoot for 4 hours-ish.

LOL, exactly what the M's needed, another guy who can hit them some (solo) dingers. DINGERS BABY! YEAH! Also bet Castillo will turn into a Superstar now.

I honestly don't know because I don't follow soccer, but was this an issue for teams traveling there for the World Cup? I've always assumed when it came to international travel pro sports teams get special treatment for getting through customs. Hell, I've been turned away from getting into...

Looks amazing, I love sous-vide for pork because I also have had the "always manage to overcook it" syndrom. Try a thick bone-in pork chop for like 4 hours at a medium-rare temp. Amazing. For those potatoes, did you just throw them in the same bath as the pork? I've only ever sous-vide the...

Been with the same woman for 10 years, married for 6 this August. Short of nasty name-calling I can have any conversation with her I want without fear of her going lobster rage fist because I used the wrong word. Well that is basically what I said to tell her. I mean you don't have to use my...

I'll say it again, if you want to have this level anxiety every time you need to have a serious conversation with this woman for fear of her "flipping her shit" that is your prerogative. Plenty of guys have made that compromise in favor of the other positive traits the woman might have. If it...

I don't know if I agree with this. If you feel she is being "clingy" and that is the absolute correct descriptor here I'd go for it. Again, if you are thinking long term with this woman do you want to go through the rest of your life having to think about carefully wording every single serious...

Yeah, wasn't there some magical property that only allowed the Night Watch through but somehow Cold Hands could also do it? Or was that just that specific passageway?

If trying to have this conversation is causing this much drama and mental turmoil for you think about how the rest of your life with her would be should you stick it out. Do you really want to have these feelings and anxiety about talking to her about important shit every time it comes up...

Yeah, I think if they DID mean to include an ice dragon easter egg it would be slightly more prevalent than that. Just a bunch of pareidolia going on there I think.

So apparently I am like the only person on the internet okay with them not rowing away in the boat. Too me it is 'not being chased + exhaustion from the battle + petrified with fear = fuck rowing.' Dany needs to get her Dragons to the wall pronto.

I knew it would never ever work like that and I still thought it was funny as hell. I thought Diamantopoulos (Hanneman) was great in that entire scene but especially at that particular part.

You have a beer cooler, like a man should, right? Then you too can cook your steaks like a French sissy.

I use the "Halo" headband and it works very well. Fits under a helmet nice, keeps sweat out of my eyes, doesn't make me any hotter than if I was sans headband.

Steak is the obvious first choice. I'd say a thick ribeye prepared the same way you would if grilling it. Give it at least 2 hours in the bath and then realize how awesome sous-vide is as you prepare the rest of your meal without having to worry about timing everything with the meat at all.

I use a 10 gallon round igloo cooler. I didn't get it specifically for sous-vide, it's main purpose is as my brewing mash-tun, but it doubles great for that purpose and only like $40 too. Any sort of beverage cooler actually works great for larger quantities as they are insulated and will hold...