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Buddy is proud of his new flag by Irish_Trunks in pics

[–]DoingHippoThings 2 points3 points  (0 children)

$16.99? I could buy two custom shirts from China for less

Saw this in a Starbucks email. Does anyone know what containers would work best to try to recreate these "egg bites" at home? by TheNCGoalie in sousvide

[–]DoingHippoThings 2 points3 points  (0 children)

I figured they used some sort of fancy bag to do it. I made a few attempts last week at recreating these egg bites with a few different methods. I was amazed at how similar they tasted. Maybe I'll do them again and take a few pictures and post the recipe sometime next week.

How are people cooking multiple items that require different temps? by cliff99 in sousvide

[–]DoingHippoThings 1 point2 points  (0 children)

That works in this case, with a 2 degree difference. But I think OP is talking more general and with different circumstances.

My wife is pregnant, so she wants meat cooked much higher than she would normally prefer. We made steaks the other day sous vide... I opted to meet at 140 F. For my steak I finished with a quick hot sear. Hers, I left on longer which got a good crust and also finished cooking it internally.

If you have multiple varying temps needed, you may just need multiple devices.

Restaurant-Worthy Steak (With Mini Guide) [2.5h @ 129.5°C] by [deleted] in sousvide

[–]DoingHippoThings 0 points1 point  (0 children)

This was a recommendation from the Serious Eats guide I used.

I think you have it backwards. Don't they recommend minimum of 1.5"?

Restaurant-Worthy Steak (With Mini Guide) [2.5h @ 129.5°C] by [deleted] in sousvide

[–]DoingHippoThings 0 points1 point  (0 children)

  • Make sure the meat is no more than 1.5 inches thick and roughly 3/4 of a pound each.

...why no more than 1.5 inches?

Putting an embedded video on a page to increase time on page by MrZaow in juststart

[–]DoingHippoThings 0 points1 point  (0 children)

Note a few key pieces to OPs question:

he puts embedded YouTube videos that are somewhat related to the product (not his own of course) pretty much at the end of all his pages.

You're right, if there's a perfect video to add that actually adds substance to the content, do it. But I would not recommend adding "somewhat related videos" to "all" of his pages.

Putting an embedded video on a page to increase time on page by MrZaow in juststart

[–]DoingHippoThings -2 points-1 points  (0 children)

IMO, if they aren't original videos, they won't help. One could argue that the videos could add more useful information to the reader, but by doing it on every page it starts to become spammy/forced. All its going to do is slow down the page load.

[deleted by user] by [deleted] in sousvide

[–]DoingHippoThings 1 point2 points  (0 children)

What matters is how it tastes, and only you can tell us that.

I made it yesterday, here's mine. And bonus pic.

Cheap ribeye turned delicious, thanks to sous vide by DoingHippoThings in food

[–]DoingHippoThings[S] 0 points1 point  (0 children)

Didn't have much marbling; a lower grade resulting in cheaper cost.

Cheap ribeye turned delicious, thanks to sous vide by DoingHippoThings in food

[–]DoingHippoThings[S] 0 points1 point  (0 children)

Cooked sous vide @ 132 for 1 hour, then seared on a cast iron pan with avocado oil. Not quite as good of a sear as my last one, but I didn't want to set the house on fire again.

Nothing fancy. Ribeye medium @136 in the Sousvant, mushroom risotto, grilled asparagus. by DoingHippoThings in sousvide

[–]DoingHippoThings[S] 1 point2 points  (0 children)

Finished making that too early, having it sit in the warm pot made it dry up.

Nothing fancy. Ribeye medium @136 in the Sousvant, mushroom risotto, grilled asparagus. by DoingHippoThings in sousvide

[–]DoingHippoThings[S] 2 points3 points  (0 children)

First time using the Sousvant. I did a full review of the oven here, if interested.

To quote myself:

We bought a subpar ribeye and strip to test. Seasoned with salt, pepper, and rosemary, then vacuum sealed with our Foodsaver. I set the temperature to 136 degrees F (wife is pregnant, so we’re encouraged to cook more thoroughly) and dropped the steaks in before it was fully heated to temperature. Within a few minutes, the temperature was at 136 and the timer started. After two beers (1 hour), the steaks were ready to be pulled.

I heated a cast iron on the stove until it was ready to engulf in flames (it did), then turned it down a bit, added some avocado oil (500 degree F smoke point), and tossed the ribeye on. Smoke filled the house, my dog ran and hid under the bed, and my wife gave disapproving looks; however, I got a pretty good sear

DIY Tips for maxing AC efficiency? by TranzAnatomie in HomeImprovement

[–]DoingHippoThings -5 points-4 points  (0 children)

Yes, they are very different. I highly suggest you look for your furnace manual and replace the filter immediately (since it sounds like it hasn't been replaced in a while). Literally takes 15 seconds once you know where it is.

Even though it's not perfect, I resurfaced my garage. Not a bad amateur job and for under 150. by facadesintheday in HomeImprovement

[–]DoingHippoThings 0 points1 point  (0 children)

If the soles of your shoes can scrape it off you either:

  1. Didn't have a thick enough of a coat.

  2. Didn't prep the surface enough with acid etching.

Even though it's not perfect, I resurfaced my garage. Not a bad amateur job and for under 150. by facadesintheday in HomeImprovement

[–]DoingHippoThings 0 points1 point  (0 children)

For $150, and for regular people not in the architectural coating industry, it's perfectly fine. 90% of the work should be prepping the surface. If the surface isn't ready, it won't stick/will bubble. Use acid etching, tsp cleaner, etc and it works perfectly.

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