Deals and steals

Coyote33 said:
I don't get it. How does a tall tube, clamped to the side of a pot of water, have anything to do with grilling a steak? Lost me. No thanks.
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It has nothing to do with grilling.

Sous vide is a standard restaurant method for ensuring even doneness. It allows you to hold food at target temperature for extended periods, to ensure consistent delivery to tables.

It means that home cooks can more easily produce the food they want, with fewer mistakes.

You can, with practice, finish your food however you'd like, including searing on a grill, if that's what you're into.
 
Coyote33 said:
I don't get it. How does a tall tube, clamped to the side of a pot of water, have anything to do with grilling a steak? Lost me. No thanks.
Click to expand...
Medium rare steak internal temp is 130-135 degrees.

If you vacuum seal that steak in a bag, and leave it in a container of 130 degree water, eventually the whole steak will rise to 130degrees, but no more.

You can then heat up a cast iron pan, pop the steak out and sear the outside in just a few minutes and you're all done- this is how most restaraunt steaks are cooked.

This style of cooking works particularly well with marinading, it is not per se faster than cooking a steak for most of us, but if you're cooking for a family or large group you can guarantee a perfect steak in short order.

There's nothing wrong with the cooking style, and if anyone believes it is for people of the homosexual variety, I would remind them they've been going out to put that cock in their mouths for years and should really consider their relationship status with thick pieces of beef.
 
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Barrels, slides, compensators, etc.

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Today only I believe.

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edin508 said:
Not sure if this is in all HD stores, but I was in the South Attleboro store today and saw these. I ended up grabbing 2 short sleeve and 2 long sleeves.
View attachment 980598View attachment 980599
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huh. I walked through the Bellingham HD about an hour ago. Saw them, but full price.

Only reason I looked as I was surprised to see Milwaukee shirts
 
Drix said:
Medium rare steak internal temp is 130-135 degrees.

If you vacuum seal that steak in a bag, and leave it in a container of 130 degree water, eventually the whole steak will rise to 130degrees, but no more.

You can then heat up a cast iron pan, pop the steak out and sear the outside in just a few minutes and you're all done- this is how most restaraunt steaks are cooked.

This style of cooking works particularly well with marinading, it is not per se faster than cooking a steak for most of us, but if you're cooking for a family or large group you can guarantee a perfect steak in short order.

There's nothing wrong with the cooking style, and if anyone believes it is for people of the homosexual variety, I would remind them they've been going out to put that cock in their mouths for years and should really consider their relationship status with thick pieces of beef.
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There is no disputing that Sous Vide is effective.

It just doesn't have any soul. If we are talking about a reasonably well marbled piece of meat, I can achieve nearly the same thing on my smoker by smoking it at 150 deg until I reach the desired internal temp.

At that point the meat is just about the same done-ness all the way through with a nice crisp on the outside.
A smoker at low temp is kind of like an air sous vide. And honest to God flame cooking. It's just that the flame is nowhere near the meat.
 
Drix said:
Medium rare steak internal temp is 130-135 degrees.

If you vacuum seal that steak in a bag, and leave it in a container of 130 degree water, eventually the whole steak will rise to 130degrees, but no more.

You can then heat up a cast iron pan, pop the steak out and sear the outside in just a few minutes and you're all done- this is how most restaraunt steaks are cooked.

This style of cooking works particularly well with marinading, it is not per se faster than cooking a steak for most of us, but if you're cooking for a family or large group you can guarantee a perfect steak in short order.

There's nothing wrong with the cooking style, and if anyone believes it is for people of the homosexual variety, I would remind them they've been going out to put that cock in their mouths for years and should really consider their relationship status with thick pieces of beef.
Click to expand...
Sous Vide is great. I throw steaks in there, go to the gym, come back, throw them on the black stone and done in a few minutes.

Venison comes out great.

The haters are a bunch of fags.

Also, 129 for the win. What is this 135 you speak?
 
This drill set is also going on sale for $9.98 @ Harbor Freight, April 7-14. Normally $19.99.....that's a 50% savings.

Well worth the money.

1/16 in., 5/64 in., 3/32 in., 7/64 in., 1/8 in., 9/64 in., 5/32 in., 11/64 in., 3/16 in., 13/64 in., 7/32 in., 15/64 in., 1/4 in., 17/64 in., 9/32 in., 19/64 in., 5/16 in., 21/64 in., 11/32 in., 23/64 in., 3/8 in., 25/64 in., 13/32 in., 27/64 in., 7/16 in., 29/64 in., 15/32 in., 31/64 in., 1/2 in.


1743512350253.png
 
Uzi2 said:
This drill set is also going on sale for $9.98 @ Harbor Freight, April 7-14. Normally $19.99.....that's a 50% savings.

Well worth the money.

1/16 in., 5/64 in., 3/32 in., 7/64 in., 1/8 in., 9/64 in., 5/32 in., 11/64 in., 3/16 in., 13/64 in., 7/32 in., 15/64 in., 1/4 in., 17/64 in., 9/32 in., 19/64 in., 5/16 in., 21/64 in., 11/32 in., 23/64 in., 3/8 in., 25/64 in., 13/32 in., 27/64 in., 7/16 in., 29/64 in., 15/32 in., 31/64 in., 1/
Click to expand...
From experience, unless you have the patience to use a slow drill, oil or anchor lube, these bits are awful for metal. They will do if you need to drill through soft wood or room temp butter though
 

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