STEAKS!!!!!!!

[beargonefishing]

In this video they eat the A5 with a sous vide egg yoke right around 11:25. I seriously am considering adding an sous vide egg yoke to future steak projects.

 

[Piobaire]

Sous vide egg yolks are pretty awesome and I have put them on all kinds of things, from salads to tartare.

 

[Piobaire]

@HORNS watch until at least 3:40ish.

 

[HORNS]

@HORNS watch until at least 3:40ish.

What a life that guy has! I love that black walnut plank he does everything on.

 

[Omega Male]

Some ******* chump sat down next to me at the BBQ place and asked the bartender what brisket is. He ended up ordering a chicken salad, which puts me in mind of a favorite quote:

"Salad exists because some asshole decided that punishment should be edible."

 

[rnoldh]

Some ******* chump sat down next to me at the BBQ place and asked the bartender what brisket is. He ended up ordering a chicken salad, which puts me in mind of a favorite quote:

"Salad exists because some asshole decided that punishment should be edible."

Did the bartender tell him that brisket is a gluten free, health food?

I would have.

 

[jcman311]

Some ******* chump sat down next to me at the BBQ place and asked the bartender what brisket is. He ended up ordering a chicken salad, which puts me in mind of a favorite quote:

"Salad exists because some asshole decided that punishment should be edible."

**** California.

 

[dfagdfsh]

the gugafoods guy is pretty awesome, he does some good sous vide technique comparison videos too. just as informative as chefsteps but with less pedophile moustaches.

my wife is out of town for a few days so I think tomorrow is gonna be steak time.

i'm also lucky to live in a place with some of the best BBQ in the world, including have one of the best places in the city literally across from my office. maybe that's lunch tomorrow...

 

[beargonefishing]

**** California.

All at once, or should we take turns?

 

[Lizard23]

Yes. I'm going to butterfly it, season, roll it and tie.

How do you butterfly pork belly and still get an even roll with all skin on the outside of the roll? Havent done this before so I am curious vs just scoring a rolling.

 

[dfagdfsh]

Most 'meat' in 2040 will not come from dead animals, says report

Most 'meat' in 2040 will not come from dead animals, says report

Consultants say 60% will be grown in vats or plant-based products that taste like meat

www.theguardian.com

Eat all you can, while you can, Bear!

The Whackos are coming after you LOL

factory farming is abhorrent and entirely unsustainable in the light of population growth. this has nothing to do with politics. if hoof grown beef becomes a premium product I'd be all for it -- and we should have alternative products. i'd rather eat an impossible burger than whatever ground 'beef' that burger king serves. if you profess to like steak, you shouldn't be eating the type of beef these alternatives are hoping to replace in the first place.

 

[Piobaire]

the gugafoods guy is pretty awesome, he does some good sous vide technique comparison videos too. just as informative as chefsteps but with less pedophile moustaches.

my wife is out of town for a few days so I think tomorrow is gonna be steak time.

i'm also lucky to live in a place with some of the best BBQ in the world, including have one of the best places in the city literally across from my office. maybe that's lunch tomorrow...

Yeah, I've been watching him since he got started. I'm not 100% sure but think he's in the Philippines. Some of his stuff I like and other stuff I think he's cooking it way, way too long. Good to see him expand beyond sous vide.

How do you butterfly pork belly and still get an even roll with all skin on the outside of the roll? Havent done this before so I am curious vs just scoring a rolling.

It's all going to depend on the size of the belly but basically slice it into a flap. Test roll it, and if there's too much skin, just skin the end and roll up so nothing but skin exposed. Save that other skin and make cracklings.

 

[beargonefishing]

This is ******* criminal.

 

[Omega Male]

factory farming is abhorrent and entirely unsustainable in the light of population growth. this has nothing to do with politics. if hoof grown beef becomes a premium product I'd be all for it -- and we should have alternative products. i'd rather eat an impossible burger than whatever ground 'beef' that burger king serves. if you profess to like steak, you shouldn't be eating the type of beef these alternatives are hoping to replace in the first place.

Problem is, no degree of "ethical husbandry" will ever be enough for the plant-based absolutists. It's futile even to engage in that debate. The overarching narrative needs to change -- ruminant mammals are absolutely necessary for the health of the soil, and therefore the planet. We need many, many more of them from an environmental perspective. The fact that we can eat them, too, is a happy coincidence!

 

[beargonefishing]

This is good news.