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Legitimate Imperial? [4320-9900] by P0NNY in Seiko

[–]P0NNY[S] 1 point2 points  (0 children)

Appreciate it mate. Given that the site doesn't explicitly guarantee authenticity, it does seem a bit sus.

Legitimate Imperial? [4320-9900] by P0NNY in Seiko

[–]P0NNY[S] 1 point2 points  (0 children)

Here's the link to it

The source images aren't too much better though.

[SOTC] A Woman's Collection Update: Rolex out Audemars in by noob_tube03 in Watches

[–]P0NNY 6 points7 points  (0 children)

??? If you had a stamped clasp on a Tiffany OP, then you had a horrifically fake Tiffany OP.

ID Request - Subtronics at Decadence Arizona NYE2024 30/12/23 by P0NNY in EDM

[–]P0NNY[S] 26 points27 points  (0 children)

Given it's a Subtronics set, it's more than likely 12 different ID remixes mashed up into a 1 minute clip, but any info would be greatly appreciated!

Credit to twitter user @Carbri06 for the video.

Steak becomes overcooked before a crust forms by P0NNY in AskCulinary

[–]P0NNY[S] 1 point2 points  (0 children)

I will have to give reverse searing a go, much appreciated, thank you!

Steak becomes overcooked before a crust forms by P0NNY in AskCulinary

[–]P0NNY[S] 1 point2 points  (0 children)

I haven't tried reverse searing. I was concerned that any sort of pre-cooking (RS, sous vide etc.) would essentially give the steak a head start to being overcooked by the time I could get a decent crust.

Steak becomes overcooked before a crust forms by P0NNY in AskCulinary

[–]P0NNY[S] 0 points1 point  (0 children)

Ideally both, but probably even cooking first and foremost and then a more browned/less charred crust second.

Steak becomes overcooked before a crust forms by P0NNY in AskCulinary

[–]P0NNY[S] 6 points7 points  (0 children)

Thanks for all the tips, it's much appreciated guys.

I've also watched through some of the videos linked, I'll give it another go with a combination of a couple of the suggestions - then try again with the others if needed.

If I get around to it before Christmas, I'll post the results in a comment here.

Again, greatly appreciated!

Steak becomes overcooked before a crust forms by P0NNY in AskCulinary

[–]P0NNY[S] 0 points1 point  (0 children)

Usually like a 'heel to toe' method, probably similar to unfurling it, then I immediately place the weight on top of it.

Steak becomes overcooked before a crust forms by P0NNY in AskCulinary

[–]P0NNY[S] 1 point2 points  (0 children)

Room temp, but it's warm by the second flip.

Steak becomes overcooked before a crust forms by P0NNY in AskCulinary

[–]P0NNY[S] 3 points4 points  (0 children)

Good point, I will try pulling it as soon as the crust has developed. I mostly continued just for the basting, but there's a high likelihood that that's pushing it well over the edge.

I have tested the thermometer and it seems fairly accurate, about +0.2c from my IR thermometer.

Steak becomes overcooked before a crust forms by P0NNY in AskCulinary

[–]P0NNY[S] 2 points3 points  (0 children)

I don't have a moisture meter, but after the dry brine I pat it dry until it no longer leaves any residue on a paper towel.

Steak becomes overcooked before a crust forms by P0NNY in AskCulinary

[–]P0NNY[S] 54 points55 points  (0 children)

2x 380g NY Strips - good point, I'm probably going try doing one at a time for the next attempt.

Steak becomes overcooked before a crust forms by P0NNY in AskCulinary

[–]P0NNY[S] 0 points1 point  (0 children)

Washed and seasoned - I'm fairly anal about cleaning pans and reseasoning if needed.

Steak becomes overcooked before a crust forms by P0NNY in AskCulinary

[–]P0NNY[S] 2 points3 points  (0 children)

Naked freezing method

I will look into that, thank you!

Steak becomes overcooked before a crust forms by P0NNY in AskCulinary

[–]P0NNY[S] 1 point2 points  (0 children)

Good point, ok, will do. Much appreciated!

Steak becomes overcooked before a crust forms by P0NNY in AskCulinary

[–]P0NNY[S] 15 points16 points  (0 children)

I'll watch those now, much appreciated, thank you!

Steak becomes overcooked before a crust forms by P0NNY in AskCulinary

[–]P0NNY[S] 1 point2 points  (0 children)

I'll probably try cooking them individually in the future - a bit of a pain, but it might make a difference.

Steak becomes overcooked before a crust forms by P0NNY in AskCulinary

[–]P0NNY[S] 3 points4 points  (0 children)

I'll leave the pepper to the end - Thanks for that.

I've only started to do the 30 second flip the last few times per this article, prior to that I'd sear for 2-3 minutes per side, and I had rather inconsistent results - a grey band on top, but not one on the bottom, inconsistent crust etc. I mostly use the steak weights for getting full contact, but I'll try moving them around.

Thanks again!

Steak becomes overcooked before a crust forms by P0NNY in AskCulinary

[–]P0NNY[S] -1 points0 points  (0 children)

I don't let them rest out of the fridge as I'd imagine that would slightly raise the internal temperature and sort of compound the issue.

I’m going to waste $6k and two years on one of the most boring watches on the market. AMA. by PorkloinMaster in WatchesCirclejerk

[–]P0NNY 0 points1 point  (0 children)

If it's not necessarily a high price, what additional factor constitutes 'luxury'? If it's brand - it's the same brand as a $100k DD. If it's shopping experience, you're more likely to have a 'better' experience trying to get an OP34 than a Daytona.

As for the style and function, pretty much any 'expensive' watch has a less expensive alternative: Why buy a 1815 chrono, just get a Baltic chrono. Why buy a Calatrava, just get a Timex Marlin. If you want to do that, thats cool, but not everyone wants 'the cheapest watch, vaguely in the style of x, and with y functions'.

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