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A Study of Multi-Mode Thermal Energy Transfer in Biologically-Based Test Samples

Submitted by skrapmetal at 2018-07-02 10:52:07 EDT
Rating: 2.0 on 5 ratings (11 reviews) (Review this item) (V)


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Submitted by skrapmetal at 2018-07-16 19:52:52 EDT (#)

Baby Back Ribs a la Sous Vide

Split your rib racks into thirds
Season with herbs/spices/fruits/whatever you like BUT NO VINEGAR
Vacuum Seal thirds
Into the Sous Vide 3 hours at 200F
Remove bags from Souse Vide, remove rib servings from bags with tongs (support them well!)
Onto a 450F grill for 2 minutes per side, bone side first
Let them flare up a little to get the crust on the outside
Serve hot. They will be very moist, almost fall-off-the-bone, and quite flavorful

You're welcome, and like we always say.... TRY THIS AT HOME!

Submitted by experima at 2018-07-09 19:26:29 EDT (#)
Rating: 2

Submitted by RoadSong at 2018-07-06 00:36:42 EDT (#)
Rating: 2

Just no

I have admired your various precise projects and adventures:
Polishing skegs
Dispelling any mysticism involved in the breaking of arrows against one's throat (the mysticism was in the eye of the beholder)
Finding an 18-inch machete stuck in a tree
How To Wax Your Surfboard
Building a bar out of an old unused TV armoire
New Shower Head

I draw a damn line concerning steak, plastic bags, water and doodads

Spell Check.
Grammar Check.
Read Aloud.
Proofread Again.
C/P Into Submit Box.
Proofread Yet Again.
Then Post.

Thank you for this.

Submitted by Hashtag at 2018-07-05 23:36:27 EDT (#)

So basically you re an old lady now

Submitted by skrapmetal at 2018-07-05 12:04:26 EDT (#)

Submitted by FALLEN at 2018-07-03 08:10:24 EDT (#)
Rating: 2

and then you ate it on a paper plate like a filthy casual?
I live in coastal west central Florida, world renowned as the epicenter of casual. So, yes.

Submitted by Shlongy at 2018-07-03 09:55:03 EDT (#)
Rating: 2

I didn't read this post after the first paragraph - some things never change - but I fucking LOVE Hall's Chophouse.

Submitted by FALLEN at 2018-07-03 08:10:24 EDT (#)
Rating: 2

and then you ate it on a paper plate like a filthy casual?

+2 for the file name tho

Submitted by SilvrWolf at 2018-07-02 21:22:06 EDT (#)
Rating: 2

Cool. I've been into sous vide cooking for a while now.

Submitted by skrapmetal at 2018-07-02 16:28:28 EDT (#)

Americans apparently don't use the Sous Vide method in the home very much at all, and most people I asked about it seem to have heard of it only from seeing it used on cooking shows where it necessary to cook food quickly to beat a clock. I had never used the method before (as it requires equipment I didn't own) so it was a fun thing to try once the motivation was there. It's not very time-efficient as some vegetables can take like 6 hours to cook but on the other hand you can cook without boiling water or any open flame so it's pretty safe. It does generate a lot of plastic garbage, though, which is a downside. They make Sous Vide devices that are Wi-Fi enabled and which you can control remotely with your 'phone using an app, if you're into that sort of thing. Mine is not remote-controlled and I got it on Amazon for like $80. Already ordered a second one.

Submitted by Dru M at 2018-07-02 12:52:59 EDT (#)

Submitted by skrapmetal at 2018-07-02 10:52:03 EDT (#)

You can use the Sous Vide on other things too, like veggies. Cut some carrots up in slices around 1/4 inch thick, seal them up with some butter, salt, pepper, and fresh rosemary. Stick them in the pot with the Sous Vide for 40 minutes or so at 200F.

Sure, I might offend a few of the blue-noses with my cocky stride and
musky odors -- oh, I'll never be the darling of the so-called `City
Fathers' who cluck their tongues, stroke their beards, and talk about
`What's to be done with this Homer Simpson"'

-- Homer Simpson
Lisa's Rival