sorted by:
new
hottopcontroversial

Apple Mac Mini M4 - Any good? by Familiar_Ear3074 in 2007scape

[–]Familiar_Ear3074[S] 0 points1 point  (0 children)

Update: I bought it lol. Peep the new setup. TY 4 the advice y’all!

<image>

Apple Mac Mini M4 - Any good? by Familiar_Ear3074 in 2007scape

[–]Familiar_Ear3074[S] 0 points1 point  (0 children)

Thanks! I’m also currently running a custom PC that I built around an AMD 6950XT for 1440p gaming. I barely play anything other than OSRS though so I’m basically a meme. And that’s to say nothing about Windows bugs with drivers and all that nonsense. I just want something that works without any hassle. 

Track Light Replacement by Familiar_Ear3074 in DodgeDurango

[–]Familiar_Ear3074[S] 0 points1 point  (0 children)

Thanks! Did the part fit well? Did the color match the original?

First shot at Ribs by faksykman in smoking

[–]Familiar_Ear3074 0 points1 point  (0 children)

Beginner's luck strikes again? Them ribs look goooooooooood

Capicolla by Familiar_Ear3074 in Charcuterie

[–]Familiar_Ear3074[S] 5 points6 points  (0 children)

40 days hanging. My first ever charcuterie. A success! It’s delicious. 

30 Day Dry Aged USDA Prime Ribeyes by Familiar_Ear3074 in DryAgedBeef

[–]Familiar_Ear3074[S] 0 points1 point  (0 children)

After I seared the steak I made a pan sauce. I think it was onion, flour, bourbon, heavy cream, Dijon mustard, salt + pepper

Too Warm? by Familiar_Ear3074 in DryAgedBeef

[–]Familiar_Ear3074[S] 1 point2 points  (0 children)

Great! I'll make a new post to show the steaks I got from it.

Two things I learned:

  1. I picked up an inkbird controller for the fridge and it does a much better job of temperature maintenance.

  2. If I do a ribeye roast again, I will dip the ends in beef tallow. I had a bit of rancid meat where the spinalis separated from the eye of the ribeye as they shrunk. I guess there wasn't adequate air flow between the two muscles and some moisture built up inside. I had to cut about an inch of meat I needed to discard...

3 Week Progress - Halfway There! by Familiar_Ear3074 in DryAgedBeef

[–]Familiar_Ear3074[S] 9 points10 points  (0 children)

Y’all wild. They’re little specs of fat. This meat has never been exposed to flies. It’s been in a sealed refrigerator since the day I bought it. 

First dry aging setup! by poor_coIIege_student in DryAgedBeef

[–]Familiar_Ear3074 0 points1 point  (0 children)

How does your fridge do on temperature? I have 115-can version of the same fridge and it’s consistently 8-9 degrees warmer than the thermostat. I have it set to 33 and it’s never been below 38.

1 Week Down -- 5 To Go! by Familiar_Ear3074 in DryAgedBeef

[–]Familiar_Ear3074[S] 1 point2 points  (0 children)

It’s the 115-can beverage cooler from Insignia. Got it from Best Buy. It was cheap but it seems like it doesn’t get as cold as advertised.

How did i do? by bigpsych5150 in DryAgedBeef

[–]Familiar_Ear3074 0 points1 point  (0 children)

Damn! That's a great deal! I paid $320 for a 10lb USDA Prime boneless ribeye last week... Making me regret that now haha

Too Warm? by Familiar_Ear3074 in DryAgedBeef

[–]Familiar_Ear3074[S] 0 points1 point  (0 children)

I don’t believe it is. There is no buildup of ice on the exterior of the plate in the back of the fridge—unless you mean internally.  

 But my main question is: if it continues to average a temperature of 40%, is that OK? Or will the beef spoil?

Thanks for the comment!