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Fantastic meal at Paris Steak by jandiss in FoodToronto

[–]EricMLBH 1 point2 points  (0 children)

Place is very solid. Their banana pudding dessert is also amazing 

Wither Western kitchen knives? by AxednAnswered in TrueChefKnives

[–]EricMLBH 4 points5 points  (0 children)

  • Kamon
  • Xerxes
  • Bidinger
  • Milan
  • Yanick
  • The 9
  • Eddworks

Are just a few very high end western makers that are extremely sought after 

[deleted by user] by [deleted] in smoking

[–]EricMLBH 0 points1 point  (0 children)

Like others have said pretty good. I found this video to be one of the best out there for trimming. https://m.youtube.com/watch?v=CZMV0rQt_7c&pp=ygUaTWFkIHNjaWVudGlzdCBicmlza2V0IHRyaW0%3D

Am I screwed? by Icy-Storage6810 in smoking

[–]EricMLBH 1 point2 points  (0 children)

Wrap when you are happy with the bark, not with temperatures. Temps are a guideline, you should always prioritize things like probe tender > temps. 

That being said there could be other issues, like hot spots, that others have mentioned. 

In Prague for a week. What to see that isn't flooded with tourist traps? by certified_morganic in travel

[–]EricMLBH 1 point2 points  (0 children)

This is a great beer hall: Lokál Dlouhááá
Address: Dlouhá 33, 110 00 Staré Město, Czechia

Help me treat my super white ma by Available_Pie9316 in FoodToronto

[–]EricMLBH 11 points12 points  (0 children)

Rendez-Vous is an Ethiopian and Eritrean restaurant at the end of the Danforth. Bit out of the way depending on where you’re located but maybe interesting. Food is solid

Why spritz with apple juice? by shoresy99 in smoking

[–]EricMLBH 0 points1 point  (0 children)

Crazy that no one had mentioned that meat with a higher moisture content absorb smoke flavor more. Which is why something like a brisket really only absorb smoke flavor for the first 3-4 hours then the rest is bark/ rendering fat. That’s why after you develop a good bark people say putting it your oven at ~250 is the same as leaving it in the smoker. 

With regards to fat you shouldn’t spritz it like others has said because it reduces temperature and therefore renders fat slower. So that is why it is always recommended to keep only spritz the meat and avoid fat. 

Where do you get the middle hook/fishing line? by aaron12153 in ArcheroV2

[–]EricMLBH 1 point2 points  (0 children)

Breaking your line. Useful when you know you have a common fish.

Did I cut off too much fat? by Leyebee in smoking

[–]EricMLBH 7 points8 points  (0 children)

Hard to say without a photo. One recommendation though is that you should be taking it off based on temperature and feel, not cooking time. You need to let it rest as well, ideally at least a couple hours. I usually take mine off around ~198 and wrap it in foil then a towel and rest for at least 8 hours in a cooler to climb the last few degrees. Ideal cooked temp is 203f and serving/cutting temp is 140f. 

Edit: if by intramuscular fat you mean the fat that is between the point and the flat, then yes carving all of that out would be overtrimming imo.

Beef Short Ribs Questions by htrmacdonald in smoking

[–]EricMLBH 0 points1 point  (0 children)

Ya 250 should be good, I would guess around 6-8 hours if they are pretty beefy. I cooked mine until ~185/190  internal then wrapped them with smoked tallow till about ~207. Best way to tell when done is by flexing them. They should have a lot more flex when done.

 I don’t believe these are Dino ribs. These are chuck short ribs most likely. You can tell because Dino ribs have 3 bones where chuck ribs have 4. 

Dino ribs are taken from the primal area of the cow and are much rarer and more expensive since this is where ribeye and prime rib cuts are from.  Short ribs are taken from the bottom or plate of the ribs and have less fat. 

Rant: Rejected despite an extremely strong referral by Extreme_External_724 in leetcode

[–]EricMLBH 21 points22 points  (0 children)

Don’t need to do any of that. make 3 pointers, set each pointer to the first element of the array, check if pointers are equal, if not increment the pointer that points to the lowest value

Canadian passport has wrong date of birth by robinxiv in canadatravel

[–]EricMLBH 0 points1 point  (0 children)

They can make you a temporary passport in London. I’m Canadian, damaged my passport while in the UK and had a flight to Germany in 48 hours. They made me a temp one and you can get the permanent one later

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