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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.

Nice, that's all good information. I'm near the southern tip of Lake Michigan. We're sandy here because it used to be dune all the way out here. I may need to mud pack the bottom, but I haven't done the research yet. I'm getting excited about the project, though, and may start on it this...

This made me laugh, and it's relevant to this thread.

I think I'd probably dedicate a full acre to the pond with a maximum depth of maybe 10 feet. I have a natural spot for it, and I think it's entirely feasible. There's an abandoned well on my property that still produces excellent water, and I could run that to fill it, though I think if I go...

I have space at the back end of my property to make a pond, and I have access to the serious land-moving machinery needed to make it happen. I am considering making a pond big enough to stock, so that we can regularly eat pan-fish caught within walking distance, but it will take a few years to...

Punish those around you in order to eat what you want to. A man after my own fart.

I've actually never bought a kitchen gadget that I haven't continued to use on a regular basis. Waffle maker? weekly. Apple peeler corer slicer? Pies all the time. Stove top espresso maker? Every morning. Maybe this will break the trend. It arrives tomorrow. I am as hard a diamonds in an...

Yeah, we have a few tablet type things the kids use to watch netflix or youtube or hulu or whatever. Haven't had cable for a long time now, don't miss it. We got a digital antenna rabbit ears type thing, so we can get the major networks now, which is good for various sporting events. Women's...

Know what I think sous vide cooking will rob us of? Think about slow cooking a big old piece of meat (whatever your favourite is). Come home after that puppy has been cooking all day, and the house smells delicious. Not so with sous vide.

Hahaha, 7 guys on the ice with 8 seconds left. Bloody ridiculous. Good game from the period I saw. Hope Chicago can win at home next game!

What? what? what!? I just turned it on.

No. I 100% wish I had just pulled that shit off and hung drywall. Less time, less effort, less sanding.

Preferably nudes.

Get the grill stupid fucking hot, and only do a minute or two on each side.

I have, and it is an enormous pain in the ass. It takes forever, and requires a lot of sanding. Like, a lot. And it takes forever. Many, many thin coats is the way to do it. So, have patience and love sand dust all over your house? It's for you!

Dude, I'm yanking your chain. I entirely understood what your diagram showed. Just call me a dick head and move on.

That's some quality CAD work, Borzak!

Can you tell me what that is before I go look at it?

I thought it was a novel, but that's "The Saltpeter Foxes." Didn't seem likely folks were cooking with books.

I'd say you're welcome to try that, but I'm guessing if you get a tornado, I'm going to go ahead and say that's not going to save your structure. Might keep the floor down, but the rest isn't staying.

I typically don't use metal hangers for this kind of work. Especially if you can frame it all with screws from the outside. Three substantial decking screws in each end is going to hold up, and that's far less finicky than the metal hangers. But, that's just an opinion, and I know many people...

You really don't want less than 2x6 on the floor, anyway. Too much sagging and changing shape, otherwise. I tend to over-engineer stuff, but using less than 2x10s on a floor seems like tom foolery to me.

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