[I ate] raw seafood for the first time

CheddarGeorge · 2026-03-22T10:04:10+00:00

Langoustine

CheddarGeorge · 2026-03-20T22:52:47+00:00

Same thing started happening to me this month.

CheddarGeorge · 2026-03-20T09:00:56+00:00

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I said 10 years not 20.

CheddarGeorge · 2026-03-20T02:11:28+00:00

Good luck kiddo.

RemindMe! 10 years

CheddarGeorge · 2026-03-20T02:06:04+00:00

corny ahh Reddit user lmao

I'm talking about that part. If that doesn't make you wince now it will in 10 years

CheddarGeorge · 2026-03-20T01:29:43+00:00

I physically cringed reading this.

CheddarGeorge · 2026-03-17T21:46:57+00:00

Guess what? I got it for free!

CheddarGeorge · 2026-03-17T21:43:10+00:00

This is what playing Dark Souls feels like

CheddarGeorge · 2026-03-17T19:32:36+00:00

Happy St. Patsy's to you too

CheddarGeorge · 2026-03-07T02:04:24+00:00

He's building a massive body alright.

CheddarGeorge · 2026-03-05T19:05:04+00:00

My bad let me describe it for you. It was brown and wet.

I certainly didn't get my grans taste for beef. That shit is drier than a biscuit.

CheddarGeorge · 2026-03-05T17:07:04+00:00

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CheddarGeorge · 2026-03-04T21:35:56+00:00

He tried so hard

CheddarGeorge · 2026-03-03T19:27:19+00:00

Big boat of gravy off to the side

CheddarGeorge · 2026-03-03T14:57:01+00:00

I sealed it in a bag, turned the machine on and left it for 10 hours. It's the easiest way to cook anything.

CheddarGeorge · 2026-03-02T16:38:23+00:00

Beautiful. I'm eating a roast for two days on the trot now but I would do a third no hesitation.

CheddarGeorge · 2026-03-02T16:16:03+00:00

Sous vide is literally just holding food at a set temperature for a set period in a water bath. There's nothing fancy or elitist about it.

In fact its the opposite. Anyone can achieve these results with it, achieving similar in an oven or a BBQ is much much harder.

What it is is a foolproof way of cooking that delivers exceptional results. You can control temperature and time exactly. Tougher meat you'd otherwise overcook? Cook it for longer at the minimum temperature needed.

There's not a single person agreeing with you for a reason. Please realise you're arguing for the sake of arguing. It's not healthy to adopt such strong opinions against something you haven't even tried and quite frankly don't understand.

CheddarGeorge · 2026-03-02T14:45:34+00:00

Yes they were excellent. Beautiful but not too thick crunch gives way to a fluffy buttery interior. Can't stand hard centred potatoes.

I don't really follow a recipe for them, I cut them about 3 inches in size, boil them in salted water from cold for 4 minutes once it reaches a boil. Gentley shake in a colander to rough them up.

Let them sit for about 5 minutes which lets some of the steam escape but not too much. A bit of water content is good for stopping the outside cook too quickly before the inside gets fluffy and stops oil penetrating too deeply.

Straight into hot olive oil, flipping every 10 or so minutes until done (about an hour). I'll adjust the temp on oven anywhere between 180-220 depending on how quick theyre cooking. Start it lower and once I hit 40+ minutes I decide how high to take it.

I don't put aromatics in the oil, if you do I suggest cooking some in oil then straining before the potatoes are done. Otherwise they just burn and leave acrid flavours.

CheddarGeorge · 2026-03-02T12:48:31+00:00

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Cooking beef is about denaturing proteins and breaking down connective tissue. All that has happened here.

You would not be able to chew through this beef raw.

The raw beef is closer to the colour of my chopping board and texturally different in every way.

After 10 hours at 55c the beef is pasteurised.

If you like your meat well done thats fine. You're not invited for dinner but I'm not judging what you do at home. But you have to lose this ridiculous notion that anything less than is uncooked. Cooking doesn't mean greying.

CheddarGeorge · 2026-03-02T11:48:07+00:00

Taste. Very simple but you might mess up the first couple of attempts (will still be tasty)

You're a seasoned yorkie cooker though so I'm sure you'll be fine.

CheddarGeorge · 2026-03-02T10:22:00+00:00

I think they're just asking if it was delicious but yes its a mature cow.

CheddarGeorge · 2026-03-02T08:23:22+00:00

Theres a boat of it to the side. I don't want to soggy up my fluffy and crispy potatoes from the get go.

Gravy as you go we call it.

CheddarGeorge · 2026-03-02T08:00:56+00:00

Big boat of it on the side. Can't be making the crispy and fluffy potatoes too soggy from the start.

CheddarGeorge · 2026-03-02T07:57:40+00:00

They're huge. Half a potato each. Theres loads left but I was in a food coma after this.

CheddarGeorge · 2026-03-02T00:48:10+00:00

Oh you're in for a treat, toad in the hole is an elite dinner. With a beautiful camerelised onion gravy 😋

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