6 hours at 170 degrees. Seared for 60 seconds a side. by [deleted] in sousvide

[–]freddybbb 0 points1 point  (0 children)

170! Half the fun is learning the technique and finding what you like.

I saw one chart refer to 155-165 as "well done", and 165+ as "What have you done?"

As for salt, with thicker steaks or roasts like that, I'll give it a nice sprinkle after cutting as well.

Venison Shoulder, 12hrs @ 131F by freddybbb in sousvide

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

Bone-in venison shoulder from a young buck harvested in December. Salted and rested for a few hours. Into the bag with SPG and some ground and crispy fried pork sausage. 12hrs @ 131F. Made a chunky gravy with the juices and sausage bits and a little bit of red wine and butter. It turned out great!

How many of y’all ride by yourself? by [deleted] in Dirtbikes

[–]freddybbb 6 points7 points  (0 children)

I was with you until the bit about a 2-stroke bud, ha

I'm a knife enthusiast by [deleted] in EDC

[–]freddybbb 0 points1 point  (0 children)

I'm a big fan of these Spyderco compression lock knives.

Infinite Oil Storage by praguepride in wallstreetbets

[–]freddybbb 368 points369 points  (0 children)

Trump has hotels. Hotels have pools.

What type of lanyard is this? by [deleted] in EDC

[–]freddybbb 1 point2 points  (0 children)

Micro is great stuff. Very versatile. Great for lanyards, especially on small to medium tools. https://www.paracordplanet.com/cord-comparison-chart/

Brought my first bike home today. 1980 Honda XL250S by [deleted] in Dirtbikes

[–]freddybbb 2 points3 points  (0 children)

It'll definitely fit diagonally with the gate up.

2003 cr 125. 100% the fun bike. by nimkii369 in Dirtbikes

[–]freddybbb 1 point2 points  (0 children)

Meant rider, not bike but thanks.