What Are You Doing Right Now
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@rojoloco said in What Are You Doing Right Now:
@nerdydad said in What Are You Doing Right Now:
Just received a half-case of sous vide prime rib steaks, with heating instructions and seasoning. This is going to be soooo good, my mouth is watering just thinking about it.
Hey @RojoLoco, what would you suggest I put with this?
Keep it simple. Garlic mashed potatoes and blanched green beans are always good. If you're feeling fancy, make a nice red wine / balsamic reduction to drizzle over the top.
Important thing here is temperature... what do the instructions suggest as a cooking temp? Remember, if you plan to sear it, you want your sous vide set 10-15 degrees F below your target temp. Maybe less if you use a torch. Also, brushing with melted butter after it comes out of the bag will aid the searing process.
The sous vide process was already done for me. It tells me to put it on at about 250 degrees. I didn't catch to see for how long though.
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@nerdydad said in What Are You Doing Right Now:
@rojoloco said in What Are You Doing Right Now:
@nerdydad said in What Are You Doing Right Now:
Just received a half-case of sous vide prime rib steaks, with heating instructions and seasoning. This is going to be soooo good, my mouth is watering just thinking about it.
Hey @RojoLoco, what would you suggest I put with this?
Keep it simple. Garlic mashed potatoes and blanched green beans are always good. If you're feeling fancy, make a nice red wine / balsamic reduction to drizzle over the top.
Important thing here is temperature... what do the instructions suggest as a cooking temp? Remember, if you plan to sear it, you want your sous vide set 10-15 degrees F below your target temp. Maybe less if you use a torch. Also, brushing with melted butter after it comes out of the bag will aid the searing process.
The sous vide process was already done for me. It tells me to put it on at about 250 degrees. I didn't catch to see for how long though.
?????????????
Woah, that's way too high. If they are already cooked, they only need to be seared. When I do a steak, I set it somewhere between 112-116F. Add searing heat and carryover, and you have perfect mid-rare. 250F will give you well done in a short time.
Got a link to the vendor site or the instructions?
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@travisdh1 said in What Are You Doing Right Now:
@tim_g Not nearly so bad as it could be, but ouch.
Holding steady at around 110-113 MB/s.
Should be done in about 25 hours.
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@tim_g said in What Are You Doing Right Now:
@travisdh1 said in What Are You Doing Right Now:
@tim_g Not nearly so bad as it could be, but ouch.
Holding steady at around 110-113 MB/s.
Should be done in about 25 hours.
880 - 904 Mb/s not bad for a 1 Gb link.
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@rojoloco said in What Are You Doing Right Now:
@nerdydad said in What Are You Doing Right Now:
@rojoloco said in What Are You Doing Right Now:
@nerdydad said in What Are You Doing Right Now:
Just received a half-case of sous vide prime rib steaks, with heating instructions and seasoning. This is going to be soooo good, my mouth is watering just thinking about it.
Hey @RojoLoco, what would you suggest I put with this?
Keep it simple. Garlic mashed potatoes and blanched green beans are always good. If you're feeling fancy, make a nice red wine / balsamic reduction to drizzle over the top.
Important thing here is temperature... what do the instructions suggest as a cooking temp? Remember, if you plan to sear it, you want your sous vide set 10-15 degrees F below your target temp. Maybe less if you use a torch. Also, brushing with melted butter after it comes out of the bag will aid the searing process.
The sous vide process was already done for me. It tells me to put it on at about 250 degrees. I didn't catch to see for how long though.
?????????????
Woah, that's way too high. If they are already cooked, they only need to be seared. When I do a steak, I set it somewhere between 112-116F. Add searing heat and carryover, and you have perfect mid-rare. 250F will give you well done in a short time.
Got a link to the vendor site or the instructions?
I work for the meat packing company that gave them to me. We have a professional kitchen. They were sous vide cooked at about 122F. Should be good to just sear right now.
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@nerdydad said in What Are You Doing Right Now:
@rojoloco said in What Are You Doing Right Now:
@nerdydad said in What Are You Doing Right Now:
@rojoloco said in What Are You Doing Right Now:
@nerdydad said in What Are You Doing Right Now:
Just received a half-case of sous vide prime rib steaks, with heating instructions and seasoning. This is going to be soooo good, my mouth is watering just thinking about it.
Hey @RojoLoco, what would you suggest I put with this?
Keep it simple. Garlic mashed potatoes and blanched green beans are always good. If you're feeling fancy, make a nice red wine / balsamic reduction to drizzle over the top.
Important thing here is temperature... what do the instructions suggest as a cooking temp? Remember, if you plan to sear it, you want your sous vide set 10-15 degrees F below your target temp. Maybe less if you use a torch. Also, brushing with melted butter after it comes out of the bag will aid the searing process.
The sous vide process was already done for me. It tells me to put it on at about 250 degrees. I didn't catch to see for how long though.
?????????????
Woah, that's way too high. If they are already cooked, they only need to be seared. When I do a steak, I set it somewhere between 112-116F. Add searing heat and carryover, and you have perfect mid-rare. 250F will give you well done in a short time.
Got a link to the vendor site or the instructions?
I work for the meat packing company that gave them to me. We have a professional kitchen. They were sous vide cooked at about 122F. Should be good to just sear right now.
@nerdydad said in What Are You Doing Right Now:
@rojoloco said in What Are You Doing Right Now:
@nerdydad said in What Are You Doing Right Now:
@rojoloco said in What Are You Doing Right Now:
@nerdydad said in What Are You Doing Right Now:
Just received a half-case of sous vide prime rib steaks, with heating instructions and seasoning. This is going to be soooo good, my mouth is watering just thinking about it.
Hey @RojoLoco, what would you suggest I put with this?
Keep it simple. Garlic mashed potatoes and blanched green beans are always good. If you're feeling fancy, make a nice red wine / balsamic reduction to drizzle over the top.
Important thing here is temperature... what do the instructions suggest as a cooking temp? Remember, if you plan to sear it, you want your sous vide set 10-15 degrees F below your target temp. Maybe less if you use a torch. Also, brushing with melted butter after it comes out of the bag will aid the searing process.
The sous vide process was already done for me. It tells me to put it on at about 250 degrees. I didn't catch to see for how long though.
?????????????
Woah, that's way too high. If they are already cooked, they only need to be seared. When I do a steak, I set it somewhere between 112-116F. Add searing heat and carryover, and you have perfect mid-rare. 250F will give you well done in a short time.
Got a link to the vendor site or the instructions?
I work for the meat packing company that gave them to me. We have a professional kitchen. They were sous vide cooked at about 122F. Should be good to just sear right now.
Gotcha. But sear quickly over the hottest flame you can muster to keep the final temp acceptable.
edit: I was picturing raw, vacuum-sealed steaks ready for the sous vide.
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@rojoloco said in What Are You Doing Right Now:
@nerdydad said in What Are You Doing Right Now:
@rojoloco said in What Are You Doing Right Now:
@nerdydad said in What Are You Doing Right Now:
@rojoloco said in What Are You Doing Right Now:
@nerdydad said in What Are You Doing Right Now:
Just received a half-case of sous vide prime rib steaks, with heating instructions and seasoning. This is going to be soooo good, my mouth is watering just thinking about it.
Hey @RojoLoco, what would you suggest I put with this?
Keep it simple. Garlic mashed potatoes and blanched green beans are always good. If you're feeling fancy, make a nice red wine / balsamic reduction to drizzle over the top.
Important thing here is temperature... what do the instructions suggest as a cooking temp? Remember, if you plan to sear it, you want your sous vide set 10-15 degrees F below your target temp. Maybe less if you use a torch. Also, brushing with melted butter after it comes out of the bag will aid the searing process.
The sous vide process was already done for me. It tells me to put it on at about 250 degrees. I didn't catch to see for how long though.
?????????????
Woah, that's way too high. If they are already cooked, they only need to be seared. When I do a steak, I set it somewhere between 112-116F. Add searing heat and carryover, and you have perfect mid-rare. 250F will give you well done in a short time.
Got a link to the vendor site or the instructions?
I work for the meat packing company that gave them to me. We have a professional kitchen. They were sous vide cooked at about 122F. Should be good to just sear right now.
@nerdydad said in What Are You Doing Right Now:
@rojoloco said in What Are You Doing Right Now:
@nerdydad said in What Are You Doing Right Now:
@rojoloco said in What Are You Doing Right Now:
@nerdydad said in What Are You Doing Right Now:
Just received a half-case of sous vide prime rib steaks, with heating instructions and seasoning. This is going to be soooo good, my mouth is watering just thinking about it.
Hey @RojoLoco, what would you suggest I put with this?
Keep it simple. Garlic mashed potatoes and blanched green beans are always good. If you're feeling fancy, make a nice red wine / balsamic reduction to drizzle over the top.
Important thing here is temperature... what do the instructions suggest as a cooking temp? Remember, if you plan to sear it, you want your sous vide set 10-15 degrees F below your target temp. Maybe less if you use a torch. Also, brushing with melted butter after it comes out of the bag will aid the searing process.
The sous vide process was already done for me. It tells me to put it on at about 250 degrees. I didn't catch to see for how long though.
?????????????
Woah, that's way too high. If they are already cooked, they only need to be seared. When I do a steak, I set it somewhere between 112-116F. Add searing heat and carryover, and you have perfect mid-rare. 250F will give you well done in a short time.
Got a link to the vendor site or the instructions?
I work for the meat packing company that gave them to me. We have a professional kitchen. They were sous vide cooked at about 122F. Should be good to just sear right now.
Gotcha. But sear quickly over the hottest flame you can muster to keep the final temp acceptable.
Damn it you guys now I'm hungry
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@mattspeller said in What Are You Doing Right Now:
@rojoloco said in What Are You Doing Right Now:
@nerdydad said in What Are You Doing Right Now:
@rojoloco said in What Are You Doing Right Now:
@nerdydad said in What Are You Doing Right Now:
@rojoloco said in What Are You Doing Right Now:
@nerdydad said in What Are You Doing Right Now:
Just received a half-case of sous vide prime rib steaks, with heating instructions and seasoning. This is going to be soooo good, my mouth is watering just thinking about it.
Hey @RojoLoco, what would you suggest I put with this?
Keep it simple. Garlic mashed potatoes and blanched green beans are always good. If you're feeling fancy, make a nice red wine / balsamic reduction to drizzle over the top.
Important thing here is temperature... what do the instructions suggest as a cooking temp? Remember, if you plan to sear it, you want your sous vide set 10-15 degrees F below your target temp. Maybe less if you use a torch. Also, brushing with melted butter after it comes out of the bag will aid the searing process.
The sous vide process was already done for me. It tells me to put it on at about 250 degrees. I didn't catch to see for how long though.
?????????????
Woah, that's way too high. If they are already cooked, they only need to be seared. When I do a steak, I set it somewhere between 112-116F. Add searing heat and carryover, and you have perfect mid-rare. 250F will give you well done in a short time.
Got a link to the vendor site or the instructions?
I work for the meat packing company that gave them to me. We have a professional kitchen. They were sous vide cooked at about 122F. Should be good to just sear right now.
@nerdydad said in What Are You Doing Right Now:
@rojoloco said in What Are You Doing Right Now:
@nerdydad said in What Are You Doing Right Now:
@rojoloco said in What Are You Doing Right Now:
@nerdydad said in What Are You Doing Right Now:
Just received a half-case of sous vide prime rib steaks, with heating instructions and seasoning. This is going to be soooo good, my mouth is watering just thinking about it.
Hey @RojoLoco, what would you suggest I put with this?
Keep it simple. Garlic mashed potatoes and blanched green beans are always good. If you're feeling fancy, make a nice red wine / balsamic reduction to drizzle over the top.
Important thing here is temperature... what do the instructions suggest as a cooking temp? Remember, if you plan to sear it, you want your sous vide set 10-15 degrees F below your target temp. Maybe less if you use a torch. Also, brushing with melted butter after it comes out of the bag will aid the searing process.
The sous vide process was already done for me. It tells me to put it on at about 250 degrees. I didn't catch to see for how long though.
?????????????
Woah, that's way too high. If they are already cooked, they only need to be seared. When I do a steak, I set it somewhere between 112-116F. Add searing heat and carryover, and you have perfect mid-rare. 250F will give you well done in a short time.
Got a link to the vendor site or the instructions?
I work for the meat packing company that gave them to me. We have a professional kitchen. They were sous vide cooked at about 122F. Should be good to just sear right now.
Gotcha. But sear quickly over the hottest flame you can muster to keep the final temp acceptable.
Damn it you guys now I'm hungry
Yeah they need to keep this to PMs... they are making the whole ML community hungry.
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@tim_g said in What Are You Doing Right Now:
@mattspeller said in What Are You Doing Right Now:
@rojoloco said in What Are You Doing Right Now:
@nerdydad said in What Are You Doing Right Now:
@rojoloco said in What Are You Doing Right Now:
@nerdydad said in What Are You Doing Right Now:
@rojoloco said in What Are You Doing Right Now:
@nerdydad said in What Are You Doing Right Now:
Just received a half-case of sous vide prime rib steaks, with heating instructions and seasoning. This is going to be soooo good, my mouth is watering just thinking about it.
Hey @RojoLoco, what would you suggest I put with this?
Keep it simple. Garlic mashed potatoes and blanched green beans are always good. If you're feeling fancy, make a nice red wine / balsamic reduction to drizzle over the top.
Important thing here is temperature... what do the instructions suggest as a cooking temp? Remember, if you plan to sear it, you want your sous vide set 10-15 degrees F below your target temp. Maybe less if you use a torch. Also, brushing with melted butter after it comes out of the bag will aid the searing process.
The sous vide process was already done for me. It tells me to put it on at about 250 degrees. I didn't catch to see for how long though.
?????????????
Woah, that's way too high. If they are already cooked, they only need to be seared. When I do a steak, I set it somewhere between 112-116F. Add searing heat and carryover, and you have perfect mid-rare. 250F will give you well done in a short time.
Got a link to the vendor site or the instructions?
I work for the meat packing company that gave them to me. We have a professional kitchen. They were sous vide cooked at about 122F. Should be good to just sear right now.
@nerdydad said in What Are You Doing Right Now:
@rojoloco said in What Are You Doing Right Now:
@nerdydad said in What Are You Doing Right Now:
@rojoloco said in What Are You Doing Right Now:
@nerdydad said in What Are You Doing Right Now:
Just received a half-case of sous vide prime rib steaks, with heating instructions and seasoning. This is going to be soooo good, my mouth is watering just thinking about it.
Hey @RojoLoco, what would you suggest I put with this?
Keep it simple. Garlic mashed potatoes and blanched green beans are always good. If you're feeling fancy, make a nice red wine / balsamic reduction to drizzle over the top.
Important thing here is temperature... what do the instructions suggest as a cooking temp? Remember, if you plan to sear it, you want your sous vide set 10-15 degrees F below your target temp. Maybe less if you use a torch. Also, brushing with melted butter after it comes out of the bag will aid the searing process.
The sous vide process was already done for me. It tells me to put it on at about 250 degrees. I didn't catch to see for how long though.
?????????????
Woah, that's way too high. If they are already cooked, they only need to be seared. When I do a steak, I set it somewhere between 112-116F. Add searing heat and carryover, and you have perfect mid-rare. 250F will give you well done in a short time.
Got a link to the vendor site or the instructions?
I work for the meat packing company that gave them to me. We have a professional kitchen. They were sous vide cooked at about 122F. Should be good to just sear right now.
Gotcha. But sear quickly over the hottest flame you can muster to keep the final temp acceptable.
Damn it you guys now I'm hungry
Yeah they need to keep this to PMs... they are making the whole ML community hungry.
Hey, @NerdyDad works for the meat company.... just sayin'....
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With schools out and lots of people off all week, it's like a ghost town around the office today...
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Waiting on people to go home so I can do some maintenance.
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@mattspeller said in What Are You Doing Right Now:
@tim_g said in What Are You Doing Right Now:
And of course no male-male USB 3 cable...
Gotta roll your own man.
http://hades.mech.northwestern.edu/images/6/67/Soldering_x.gif
no no no no no.
You do it like this.
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@hobbit666 said in What Are You Doing Right Now:
Uninstalling a Windows Update that's killed some Epson printers
WIndows Update for you
https://support.microsoft.com/en-us/help/4055038/november-21-2017-kb4055038 -
Moved into Chapter 4 of my RHCSA book. Looks like my new toy for the next few days is
setfacl:D. -
Good morning to all!
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watching some videos on Ethical Hacking
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Good morning! Off to do a few jobs, then back to the home office to hopefully catch up on stuff before the holiday.
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Morning all y'all!
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Altigen phone server = sold back to the person from whom our company bought it (before my time). Got a little money back for a server worth $0.
