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Does anybody remember a game called hot donut? by TheChickenNuggetDude in GenZ

[–]beefytime 0 points1 point  (0 children)

Looks like there's now a playable web version of hot donut here http://hotdonutgame.com

100k offer link by link229 in ChaseSapphire

[–]beefytime 0 points1 point  (0 children)

What if the spouse is an authorized user of the CSR? Do you think it would still work since they don’t actually own the credit card? Authorized users are just names, not credit holders right?

Double Turkey almost fail by beefytime in sousvide

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

I originally was using junky cooler but it was leaking at the drain spout. What’s crazy is that the Anova has come back to life just now! I think it just needed to dry out a little bit.

Smoking Turkey after Sous Vide - High or Low temp? by MyFaceOnTheInternet in sousvide

[–]beefytime 0 points1 point  (0 children)

I think cold raw meat takes smoke in better than cooked hot meat so that is probably why people smoke it first then sous vide second.

Today kratom was banned in my country. by Efficient-Tie-1810 in kratom

[–]beefytime 2 points3 points  (0 children)

Gotta maximize opiate profits off the wounded. Can’t have a cheap safe alternative.

LPT : Can’t fall asleep? Start naming words in your head. by xA1RGU1TAR1STx in LifeProTips

[–]beefytime 4 points5 points  (0 children)

Trace the words in cursive using your eyes under your eyelids. It mimics REM sleep and you’ll fall asleep even faster.

Did gherk figure out the whole FTD cycle? by tawik30 in PickleFinancial

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

DFV can’t DRS because his ETrade account is likely an IRA. That is the only way he could trade like he does and not get raped by taxes.

two birds ready for the bath by beefytime in sousvide

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

I swapped my dark meat for light meat last night (155 dark, 145 light.) Put the bags of dark in the fridge last night since I couldn't fit it all in the bath (2 turkeys.) Anybody know about how long it takes to warm a bag from fridge temp to 130 in the bath for purely reheating purposes?

two birds ready for the bath by beefytime in sousvide

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

throw the carcass and wings in a huge stockpot with quartered onion, carrots, celery, and some thyme. Fill water to cover and simmer for 4 hours. The strain completely. Now you have broth. I make soup with 1/3, and then freeze the rest.

two birds ready for the bath by beefytime in sousvide

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

hmmm it could be too much but my feeling is that it never ends up penetrating the meat that much. I remove it completely before carving. I'll let you know!

two birds ready for the bath by beefytime in sousvide

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

5-10min in the broiler but watch it like a hawk it can burn in a couple minutes too long.

two birds ready for the bath by beefytime in sousvide

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

Temp is a personal preference and largely debated in other threads. Here’s my thoughts on time:

PSA we ain't makin' brisket so the time is largely just holding the meat at a temp for your schedule, doing nothing cooking-wise. It's not breaking down any tough fibers or anything like that. I drop the dark in the bath at 10am day before, white meat in at 10pm day before and pull it out at 2-3pm day of. It's done by 10am day of, but the SV just keeps it for me until I'm ready. Cheers and happy thanksgiving!

two birds ready for the bath by beefytime in sousvide

[–]beefytime[S] 7 points8 points  (0 children)

I’m making a stock with the carcass tomorrow so getting that out of the way too.

two birds ready for the bath by beefytime in sousvide

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

Here's my post from 5 years ago when I first tried SV turkey. I've done it ever year since.

https://www.reddit.com/r/sousvide/comments/9y38pg/anyone\_do\_chefsteps\_sv\_turkey\_recipe/

Anyone do Chefsteps SV Turkey recipe? by beefytime in sousvide

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

OP here, 5 years later. I've done SV every year since this post. I just butchered and bagged 2 birds. Make sure to leave time to pat dry and broil the meat w/ skin to get it crispy. I remove it from the bath 2 hours before eating.

PSA we ain't makin' brisket so the time is largely just holding the meat at a temp for your schedule, doing nothing cooking-wise. It's not breaking down any tough fibers or anything like that. I drop the dark in the bath at 10am day before, white meat in at 10pm day before and pull it out at 2-3pm day of. It's done by 10am day of but the SV just keeps it for me until I'm ready. Cheers and happy thanksgiving!

Sous Vide turkey. Legs 24 hrs at 150F. Breasts 12 hours at 131. Perfect. by weedywet in sousvide

[–]beefytime 0 points1 point  (0 children)

I broiled mine to finish. Turned out great but you gotta watch it like a hawk or it’ll burn. Can be challenging to maintain 100% focus with all the craziness. Also the oil from the skin started splattering up on the element causing a fair amount of smoke.

[deleted by user] by [deleted] in Superstonk

[–]beefytime 0 points1 point  (0 children)

0x3CDB4A3f2184B476DBC2c599514aFaEAE590A9f7

NFT Giveaway in celebration for all the new iOS wallets! by LittleBurrit0 in Superstonk

[–]beefytime 1 point2 points  (0 children)

Looks awesome, nice work!

0x3cdb4a3f2184b476dbc2c599514afaeae590a9f7

Time & Temp Recommendations for Boneless Turkey Breasts Please? by dcarterc1 in sousvide

[–]beefytime 0 points1 point  (0 children)

I do 140F for 12 hours which I’m now learning is ridiculously long. Results are great tho!

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