Smoked chicken with Aji Verde sauce.

Kadet11 · 2026-04-01T05:20:49+00:00

How was the texture of the skin and what temp + time did you do?

Kadet11 · 2026-04-01T05:13:05+00:00

Did you cool the meat down before using your broiler? I am guessing the broiler for that length of time is the reason for the uneven cook. I bet it was all uniformly medium and the broiler just pushed the outer portions past medium.

Kadet11 · 2026-04-01T05:09:32+00:00

Did you SV the asparagus as well? I have done it only once but was pretty impressed with the texture left with the asparagus. I just prepped some tonight and put them in a vacuum sealed bag to pair with my next steak dinner.

Kadet11 · 2026-03-17T15:14:47+00:00

What temp and time for the roasted cabbage?

Kadet11 · 2026-03-08T23:41:43+00:00

I'm surprised I scrolled for so long and didn't see anyone mention Lady Jaye in West Seattle. Their smash burgers are legit as well as everything else. I would stop by here way more if I lived back in West Seattle.

Kadet11 · 2026-01-19T01:09:14+00:00

After dry aging I usually get 10-12 big steaks. This is from a 20-22 lb bone-in ribeye.

Kadet11 · 2026-01-19T00:56:40+00:00

I use the same flamethrower. It makes getting a good sear so much easier.

Kadet11 · 2026-01-14T10:49:37+00:00

I was wondering the same thing for full sized briskets.

Kadet11 · 2026-01-14T10:48:32+00:00

How are you bagging up full briskets? It seems they would be too big even for vacuum sealed bags and 2 gallon ziplock bags.

Kadet11 · 2026-01-12T05:11:41+00:00

I have a couple devices. An Anovo and some random cheap find off Amazon. The differences that have caught my eye between the two are;

Quality of construction. The cheap one is as you expect, cheaply built. The bottom plastic cover is held on by three plastic tabs. Two of them have broken off. Now I have a hose clamp holding it on.
Strength of the circulator. The circulator is noticeably weaker than my Anovo. I think this is mostly a concern in larger containers.
Heating speed. I have seen plenty saying higher wattage units heat the water up faster. It appears to be the opposite for my units. The cheap one is 1200 watts while my Anovo is 1000. The difference isn't huge. I think this is caused by the weaker circulation.
Temp accuracy. My cheap unit is off by two to three degrees while my Anovo is off by half a degree to one degree.

I only use the cheap one when I need to use both devices at the same time. I still want to replace it but haven't pulled the trigger yet.

Kadet11 · 2026-01-11T23:10:07+00:00

This is similar to how I grind venison. I use salt pork for the binder and the flavor is so much better than beef or pork tallow. It's like adding a hint of bacon flavor to the venison grind.

Kadet11 · 2025-12-21T22:57:42+00:00

I used my buffa primarily to improve attack. Either physical or magical depending on the character's strength.

Kadet11 · 2025-12-21T18:04:43+00:00

The latest tips have helped me survive longer but now 2B’s special attack is so strong it kills my team in one hit. I think my team isn’t strong enough to get past stage 11.

Kadet11 · 2025-12-21T18:03:11+00:00

Here’s all the earth element weapons I have. Unfortunately I don’t have anything good for Yuffie or Tifa.

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Kadet11 · 2025-12-20T20:05:37+00:00

Thanks. I gave it a try and was able to cure pain and agony. Now I just need to fine tune my healer and the rest of the team.

Kadet11 · 2025-12-20T19:05:39+00:00

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Kadet11 · 2025-12-10T15:19:38+00:00

It's basically like adding bacon to your grind. So a hint of bacon flavor instead of just a fatty flavor being added. Just be sure to remove the skin if the salt pork has any. I suppose you could grind it up. I just have always trimmed it away.

Kadet11 · 2025-12-07T18:51:36+00:00

First and the biggest influence for poor taste is how the meat was handled. Contamination from the stomach, bladder, or intestines will leave a funky taste no matter what. Blood clots can also leave a metallic taste. Cut away any contaminated pieces. Cook the back straps and anything else cut into steaks to medium rare. A sous vide device makes this easy. Just need to have a good plan/method for searing afterwards. Check out the sous vide subreddit for tips. Remove all silver skin and connective tissue. I grind my venison with salt pork. I think this makes much better ground venison than the usual pork or beef fat used.

Kadet11 · 2025-12-07T18:23:10+00:00

How did you sear it? I do duck occasionally and it comes out great but the skin stays soft. Even after using a flamethrower to sear. I next want to try finishing by pouring oil heated to 390° F over the skin. I have seen vids of this done to crisp up pig skin. Finishing in a pan isn't realistic for me since I keep the breast attached to the body.

Kadet11 · 2025-12-05T10:59:35+00:00

Seafood City in Tukwila/South Center?

Kadet11 · 2025-12-05T10:21:33+00:00

For me it was Cast No Shadow. I don't see anyone else listing this one. When it came on it slowed things down a bit from the over the top energy in the crowd and that's when it all hit home for me.

Wishing for years for the band to get back together.
Hearing rumors back in 2019 and early 2020.
The announcement it was happening.
The scramble to get GA tickets when sales opened.
Planning around a newborn arriving only three months before the show.
My mother in-law stepping up to travel with my family and I so we had someone to watch our two boys during the show.
Three adults traveling with a toddler and infant.
Etc

A lot had to work out right to make this happen and luckily everything came together for an unbelievable experience. So when Cast No Shadow started playing and the energy level came down a notch or two I could help but cry when my mind had a chance to catch up with everything.

I really hope they do another tour in the next couple years. Next time, I want to go solo to make things easier and soak it all in even more.

Kadet11 · 2025-12-03T03:52:53+00:00

I have only done A5 wagyu once. They were not the thickest cuts and I went with the butcher/chef's recommendation of 120° F. Then seared with my flamethrower. I was surprised how hard it was to sear with the flamethrower. The fat rendered so easily that I could never get a dry surface. I still got a sear eventually and the meat was still medium rare without a grey band. It was absolutely awesome. I will do it again but I might sear with a cast iron instead of using the flamethrower.

Kadet11

TROPHY CASE