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I've got two turkey tenderloins in the bath right now. About an hour out; I went 4 1/2 hours at 145.

CPAP wasn't very easy for me to get used to, either. I did much better, and still do, with the full face mask, and not just the nose-piece.

My biggest waste of kitchen space is the mandolin. I had such high hopes for that thing, but it's awkward to use (for me at least), and a total pain in the ass to clean. Oh and the Kitchen Aide mixer. It gets used, but probably not enough to justify leaving it on the counter.

When I hear po-boy, I think fried oysters or fish. But I've also seen a roast beef po-boy, which I'd just call a sammich.

True, but I think you and I got lucky, Dirk. I'd say the odds are fitty/fitty.

I was wondering the same. Oh yeah, I had an EKG, and the ER staff was cool. I think since I have a history of heart failure/poor rhythms, they just ran blood work, found out my potassium was low, gave me a big dose and sent me home. I talked with my electrical heart doc today and he thought it...

Spent the night in the ER, having arrhythmia of the ventrical nature. I'm surprised they sent me home, because I was still having them right before I left. Usually they are pretty quick to admit me. Feeling really shitty, and scared to go to sleep. Ain't that a helluva thing.

Duck looks good, nice work. I've never heard of either of these beef cuts.

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I always hesitate to use this word, but that was awesome.

I was wondering this as well. Maybe there is a market for 'bigass sous vide' bags.

I hope to get my fish on Saturday evening, if I'm feeling well enough to. I love fishing top water baits for bass on the fly rod.

Froyo, ya cunt.Feel free to infract me for typing 'Froyo'. I hate myself.

The reason I ask might be obvious. Tenderloin, well, is already pretty damn tender. I'm not surprised it turns out great in the sous vide. Edit: That might sound more dickish than intended. Neg Tuco, etc.

Yep, I recommend that, too. I did the ice chest redneck sous vide challenge with some steaks a couple months ago. I've used my new one a couple times now, and have been pleased with the results, but I don't see it replacing much of my day to day cooking. I am impressed with the way it makes...

Yeah, it's definitely not what I would call a standard 'chili', but it's very good on its own merit. And you are right, there is something else in there... allspice?

Skyline chili dogs with about a pound of shredded cheddar on top. Ok. Double plus adding onions and mustard, and for Alex, jalapeno's.

Awesome. And I haven't read anything about sauce in the bag vs. no sauce, so thanks for the info.

The torch has the cool factor, but the cast iron has built in flavor if it's seasoned.

Confused. You just laid them in the sauce for 30 min? That's sounds most logical, I guess. I think I would try it with the sauce in the sous vide bag.

$3335 for a 33' double bellow compressor $1695 for a 13' single bellow compressor https://www.pondaeration.com/pondaerationwindmill.html I was curious about the price. Edit: I just read the double bellow compressors are rated for up to 4 acre ponds. Still, not as pricey as I...

Have you tried using your Chicago Italian beef spices in with a roast? If so, what are the spices you use? Actually, regardless. My eye of round turned out really well. Seared it in cast iron. 144F for 14 hours is good and great for sammiches, but for a dinner roast, I'd probably go...

Unless you are getting a Big Green Egg, or Komodo style cooker, I'd stay away from the single tasking smokers. They tend to rust easily, and rarely get used enough to justify the cost. Unless you are going to smoke every weekend.

Dirk, did you use a loin or a tenderloin?

25 years or so ago, I came across lump charcoal. My Dad had always used briquettes. At the time, lump charcoal was cheaper here in Missouri, because tons of it is made here. (As well as briquettes.) I had a great grill that was handmade, 3/8" steel, and the lump charcoal would hold temp in...

Tonight is my first overnight sous vide experience. I'm cooking an eye of round roast, small (2lbs.), at 144F for 14 hours. I just got done reading an article however that did the same roast at 131F for 30 hours. Beside the logistics of being able to plan that far in advance for dinner, I...

I've always cooked the backstrap like steak because it's so tender. Never even thought about making jerky from it. Probably is delicious.

Well, I know that drying fruit will concentrate the sugars, which isn't great for diabetics. Better off eating the fresh fruit. What kind of dehydrator do you use? I had one several years ago, and I think it worked twice before it went tits up.

Yer a Vide junkie, man.

These both made me laugh. Fuckers.

Rerolled now has the highest percentage of sous vide users of any Internet forum. Besides the sous vide forums. And most cooking forums.

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The lamb loin chops were only $6.99/lb. at Costco. May have been that day only? I haven't been back to check.

The lamb loin chops turned out very well, super tender. I took pictures and will try and fuck with that later. The wife went nuts for these, btw. She was very impressed.

Poppycock! I still use my Ginsu knives.

I've been wondering about the torch thing. I have a propane torch, and I've read descriptions on how to use it (adjusting the flame until it is blue and popping), but I'll be using the cast iron skillet tonight for the lamb chops.

I think he was talking about the brisket.

The bots I've seen have been extremely easy to pickoff, with the exception of one.

Thick lamb chops tomorrow. So cute. I'm thinking 140f for 1:30, and then blast searing them in the cast iron. I will take pictures on my cell phone and post them if someone wouldn't mind giving me the remedial instructions on how to do so. Here or in PM would be great. Thanks