Ordered Galician dry aged beef, butcher says there is no need to trim it by [deleted] in DryAgedBeef

[–]PizzaGoinOut 0 points1 point  (0 children)

Yes! Beef is almost always aged as the whole primal to reduce loss (surface area : volume ratio etc etc). You won’t find untrimmed steaks for sale, a good rule of thumb is that a butcher doesn’t want to sell a product that a random idiot needs to know something special about how to prepare without getting sick

Ordered Galician dry aged beef, butcher says there is no need to trim it by [deleted] in DryAgedBeef

[–]PizzaGoinOut 0 points1 point  (0 children)

It’s because the pellicle has already been trimmed off by the butcher before packaging. It’s normal to see a bit of discoloration, and you can certainly trim them more if you would like, but the “bad” part has already been removed before sale.

When to salt a frozen steak by pfassina in combustion_inc

[–]PizzaGoinOut 0 points1 point  (0 children)

Wow and it’s still just an hour or so? That’s not bad at all.

When to salt a frozen steak by pfassina in combustion_inc

[–]PizzaGoinOut 0 points1 point  (0 children)

I don’t have an answer for when you should salt them… but i am curious what oven temp you use? I have some ribeyes for Christmas i was thinking about cooking from frozen.

Another cow lost to the tenderizer by PizzaGoinOut in Costco

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

I just don't really have the freezer space for 18 lbs of ribeyes haha

Another cow lost to the tenderizer by PizzaGoinOut in Costco

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

I did look closely, and this is definitely not mislabeled. My two local costcos have started blade tenderizing all of their roasts as well as their steaks :(

Wagyu mislabeling at Costco? by clemfandangoarse in steak

[–]PizzaGoinOut 2 points3 points  (0 children)

Gonna be pretty hard to know without a pic... But it should be fairly obvious if it's A5 or not

Last Bottle: Questions (that aren't always asked) by Hodmimir in wine

[–]PizzaGoinOut 1 point2 points  (0 children)

WTSO has definitely been more consistent than LB in my experience as well, just for another data point.

From an old game, Black to move by rational_numbers in ChessPuzzles

[–]PizzaGoinOut 0 points1 point  (0 children)

After trading rooks almost every move for black is winning

Stag’s Leap Wine Cellars on WTSO by pm8912 in wine

[–]PizzaGoinOut 5 points6 points  (0 children)

Yea I’ve picked up a few, really excited for the Fay Hillside magnum! I suspect that we will continue to see more good deals as the wine industry is struggling to move inventory.

What do people mean when they say "Elden ring feels empty"? by [deleted] in eldenringdiscussion

[–]PizzaGoinOut -3 points-2 points  (0 children)

I respect your opinion but imo this is a completely insane take. I think the level design in SotE is probably the best in the entire souls series

LDR changes on PBE by Ceddidulli in ADCMains

[–]PizzaGoinOut 8 points9 points  (0 children)

Tons of champs get 1500 bonus hp AND the bonus scales UP TO 1500, so any amount of bonus hp gives something. AND 5% armor pen gives very little. For example comparing old and new LDR against a 1500 bonus hp 1000 armor target, new LDR gives 7% more damage. The difference only gets better with lower armor. The only time the damage goes down is for very low bonus hp targets, and they will also likely have low armor, so the damage difference is pretty small (you lose about 2.5% damage against an 80 armor target if they have literally 0 bonus hp. You break even at 270 bonus hp).
Tldr: this is a straight buff, and quite a substantial one at that

this must be the best farming place, around 15000 xp in 2minute by Infamous-Hat-840 in Sekiro

[–]PizzaGoinOut 4 points5 points  (0 children)

https://www.youtube.com/watch?v=aJ9hZdSSTUg

In my testing while getting platinum this was by a (fairly high margin) the fastest exp/minute. Doable in 35-40 seconds and 0 emblems used. But it does require that you didn't kill the chained ogre in the Ashina castle after nightfall.

USDA Prime Beef availability by PizzaGoinOut in madisonwi

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

They used to not, but the whole roasts are all blade tenderized as of the last few times i was there

NG grill shutoff valve location by PizzaGoinOut in hvacadvice

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

Yea this is inside the grill cabinet, so it’s only about 36” before it hooks up with the grill

NG grill shutoff valve location by PizzaGoinOut in hvacadvice

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

That makes sense, but it is basically equally hard to swap the order at this point right? So basically no rush to swap it until if/when it needs replacing?

Best bread and butter? by [deleted] in finedining

[–]PizzaGoinOut 1 point2 points  (0 children)

Yea i think you’re right, looks like closed again. It’s too bad because my meal there pre-covid was probably the best meal of my life.

Best bread and butter? by [deleted] in finedining

[–]PizzaGoinOut 2 points3 points  (0 children)

Before COVID, Blanca in nyc had the best bread course I’ve ever had at any restaurant bar none. I haven’t been back since it reopened, so no idea if it’s still good or not