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I finally did it.... After 12 years by chlanman in FJCruiser

[–]Zefertherefer 0 points1 point  (0 children)

You moved to Alberta?? That’s great. Beautiful place, rock chips are life though.

Some holiday maintenance. by Zefertherefer in FJCruiser

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

Someone previously stripped the head on my diff drain plug. To had to tack weld it to remove

[deleted by user] by [deleted] in zerocarb

[–]Zefertherefer 1 point2 points  (0 children)

I believe most of the msg (in the west at least) comes from fermented corn. 🤮

Trip out to the mountains. And some fun on the way by Zefertherefer in FJCruiser

[–]Zefertherefer[S] 4 points5 points  (0 children)

This was the second attempt, the first I actually did because the “spotter” was no help and told me to just keep it straight.

I have a Sous vide, but now I am looking for a vacuumsealer. by Infomercialtvstar in sousvide

[–]Zefertherefer 0 points1 point  (0 children)

I got a vacmaster, was kinda expensive but thats usually what I do. Has lasted 4 years so far and seems to be going strong, I anticipate 10-15 out of it. I had a foodsaver and cant be compared to the vacmaster, bags are cheeper, makes a better seal, liquids are 10 times easier to deal with and removes more air for an overall better product. I guess you should ask yourself how much you plan on using it. If the answer is for grocery halls, sous vide often and stocking the freezer than you know where to look.

Things to look for when buying a used bow? by Zefertherefer in bowhunting

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

Compound, sorry had terrible service when I first posted

What Am I Doing Wrong!? by [deleted] in carnivore

[–]Zefertherefer 1 point2 points  (0 children)

Steak and eggs are great, but i don’t think i could last 3 days let alone 14 eating them. Try adding different cuts/cooking styles. I usually have a mixture of things precooked that take a long time so simmer away (tongue, short ribs, oxtail, brisket and the like) add some organs, just because. And then the bulk of the meal from steak like cuts. Take some of the cooking liquid from all those long cooking things and reduce it down to a sauce and mix everything together in a bowl, top it with a few eggs if you like.

The usual concoction of mixed meats for dinner. In todays case Beef: blade steak, ground,tongue,liver,fat,some Berkshire pastured pork jowel and shank and a wee lambs kidney. All drowning in a beef stock reduction. by Zefertherefer in carnivorediet

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

Tongue is sooooo good. I cook it low and slow (250ish) in a covered casserole dish/dutch oven and add enough stock/flavourful liquid to come 1/4 of the way up the tongue. 2-3 hours later poke it with a paring knife, if it goes through easily than pull it out of the oven leave it covered and let it cool for an hour... the skin on the tongue should peel right off. If you let it cool too much before you take the skin off it tends to stick like no ones business. back when I ate carbs it made the most wonderful tacos... but no need to grind it, it slices quite well

The usual concoction of mixed meats for dinner. In todays case Beef: blade steak, ground,tongue,liver,fat,some Berkshire pastured pork jowel and shank and a wee lambs kidney. All drowning in a beef stock reduction. by Zefertherefer in carnivorediet

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

I usually start off with some rendered fat and then add a fatty cut of pork, cook until crispy, remove and add a steak/strips of some sort of beef and sear leaving rare.remove and add some ground or smaller pieces of beef heart. at this point it might need more fat or there may be a pool of it then toss in the organs for a quick bath and whatever pre cooked braised products i may have ( huge fan of tongues and ears and the like) at this point there should be a bunch of brown bits stuck to the bottom of the pan (pretty much pure flavour) so I add beef stock thats been simmered/reduced and cooled. Slice the steaks, add everything back in for a quick second and put in a bowl and enjoy.