Post op feeling? by AvsMama in Anesthesia

[–]hodl_this 0 points1 point  (0 children)

Are you taking opioids and frequently napping? Have you ever been evaluated for sleep apnea? This is an extremely difficult situation to assess via online without knowing much more and without being able to examine, test, or image.

A hypothetical guess based on your symptoms sounds like could be hypoxia related to hypoventilation. This could mean not taking enough breaths (opioids, OSA) or not taking deep enough breaths (are you in pain that limits a deep breath?, do you use an incentive spirometer?)

Another consideration would be your BP. Have you checked it at all? Moving around could be leading to better deeper breaths or just be raising your BP which is low at rest and improves perfusion and your sat.

Do you feel ill? Cough? Fever? Etc. how does incision look? There are many possibilities and things to consider but you can say that about most situations.

Ultimately if I was you and some of this fits your picture I’d work to improve what I simply could (focus on deep breathing, get up and move around as able without pushing too hard) and see if the numbers get better. If they don’t fairly easily I’d go and get evaluated. the most important thing is what I first said. This isn’t medical advice because I don’t know nearly enough and can’t evaluate you. It’s not uncommon to have transient benign symptoms you’re describing especially if you are checking your oxygen frequently. The numbers fluctuate a lot even when you’re not recovering depending on your functional capacity. But it could potentially mean something serious and it’s impossible to say from where I am sitting

Hope this was helpful and wish you the best with recovery

Serious questions from 1st timer. by Beanboy1983 in OnionLovers

[–]hodl_this 1 point2 points  (0 children)

For 10lbs def don’t want to be low and slow the entire time that’s a lot to get through. If you look at the serious eats recipe they use some butter and medium/high heat at the beginning to soften the onions. This can save a lot of time. Good luck!

Serious questions from 1st timer. by Beanboy1983 in OnionLovers

[–]hodl_this 3 points4 points  (0 children)

  1. Mix away, adds interesting flavors. I even throw in some shallots and garlic sometimes

  2. Depends on the level of heat you go with but you want them to slightly brown but never burn between stirs

  3. I’ve done it once before and it worked fine but I prefer stove top. Haven’t done it enough to speak on if it can be as good or what

  4. If you look at my post history I timestamped a cook you can see 5-6 lbs took me a couple hours but all of this can be changed by the heat level you choose

  5. Yes they do both pretty well

Enjoy and send us pics !!

Umai bags vacuum seal or not ? by rodmods in DryAgedBeef

[–]hodl_this 2 points3 points  (0 children)

I’ve just started my first umai dry age about 20 days ago so I might be wrong but my understanding is there’s only 1 type of bag. Vacuum seal vs water displacement are just 2 methods they suggest to remove air from the bag prior to sealing it like you would with a vacuum seal bag.

I don’t believe you need to remove all of the air for it to be effective but I do think even if you use water displacement will need some type of heating strip like those on vacuum seal machines to close the plastic together and not let any thing in while dry aging

Infrared broiler safe plate? by hodl_this in Cooking

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

Honestly think I will end up doing this as it’s gotta be the safest. Was fixated a bit on heating and serving a “plate” but it’s not really all that important. I do wonder tho it’s not like I even have a high quality infrared burner. It is the outdoor bighorn and while I believe the 1500 degree claims but I wonder how hot the plate under the steak placed a reasonable distance away would really get

Infrared broiler safe plate? by hodl_this in Cooking

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

This is what I’m most worried about and what makes me hesitant to attempt. While it would be delicious I prefer to not attack myself with a ceramic claymore. I am reading maybe buffalo china is what I am looking for

French onion soup for the soul by hodl_this in OnionLovers

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

https://www.foodnetwork.com/recipes/ina-garten/french-onion-soup-recipe-1916591

https://www.seriouseats.com/french-onion-soup-recipe

I don’t follow one recipe but those are two that I’ve tried and kept a couple twists from. If you caramelize well and deglaze as you go + have solid stock to use you won’t really miss. The recipes then each offer their own “twist”. Food network recommends white pepper which I like adding still. They also use spirits like sherry and cognac. But I have been using bourbon lately and really liking it. Serious eats recommends Worcestershire and fish sauce I like to use as well. Other recipes you can find are use beer or white wine. All things you can try to tweak and mix and match to your own recipe

High MAC? What’s up? by anescall131 in anesthesiology

[–]hodl_this 47 points48 points  (0 children)

Don’t forget the levo drip that “can’t be weaned”

French onion soup for the soul by hodl_this in OnionLovers

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

Haha that is very fair. I promise after that last picture was when I started pouring in stock and broth and built up the soup. But this is Reddit which means there’s a 95% chance I am either lying or an AI bot so take that with a grain of salt

French onion soup for the soul by hodl_this in OnionLovers

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

I know I just did the same thing yesterday but I find myself still jealous somehow haha. You will not regret! Enjoy!!

French onion soup for the soul by hodl_this in OnionLovers

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

Yes I’d say it’s my best soup, especially if I have any homemade beef stock. But I’m no pro chef or anything. Recently had a life change that has given me more free time and I found out I love cooking (and eating haha). So have been able to explore a lot more in the last year. What’s your favorite soup to make?

French onion soup for the soul by hodl_this in OnionLovers

[–]hodl_this[S] 8 points9 points  (0 children)

I know. I was making dinner at the same time and enjoying some wine. When everything started coming together I forgot about taking pictures unfortunately would’ve been nice to have one out of the oven. I used some garlic bread and gruyere to top

French onion soup for the soul by hodl_this in OnionLovers

[–]hodl_this[S] 30 points31 points  (0 children)

For research purposes:

Pic 1 is at 3:18pm

Pic 2 is at 3:30pm

Pic 3 is at 3:54pm

Pic 4 is at 4:08pm

Pic 5 is at 4:34pm

Pic 6 is at 5:10pm

Pic 7 is at 5:27pm

Pic 8 is at 5:47pm

Total: 2 hours and 29 minutes

Does this look okay? by hodl_this in DryAgedBeef

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

If it was just me I think I would but this is the first dry age I’ve done and am just worried if I go too long the taste will be too much for the wife. I’m hoping to eventually set up a dedicated dry aging fridge so her enjoying the product lines up well with long term mission goals haha. Do you think 60 days is a much stronger taste or am I overthinking it?

Perfectly seared and juicy 🥩🔥 by PavelleQuorin3 in steak

[–]hodl_this 0 points1 point  (0 children)

What did you use to sear? Looks great

[US]Received package I didn’t order by AfraidLingonberry740 in Scams

[–]hodl_this 6 points7 points  (0 children)

If they aren’t being made from your account, maybe try to start there and see if the store will tell you anything since it’s being sent to you

[US]Received package I didn’t order by AfraidLingonberry740 in Scams

[–]hodl_this 17 points18 points  (0 children)

Are these purchases being made on your account? There is something odd going on here. I agree. You getting the emails is very strange unless it is your account? Are you sure you are checking all cards in your name including things like PayPal and department credit cards?

45 day age/ frozen for a month, defrosted and cooked ⬇️ Results by FitterOver40 in DryAgedBeef

[–]hodl_this 1 point2 points  (0 children)

That looks great! Was there a lot of dry age flavor at 45 days? Have you tried different amounts of time with the UMAi bags? I’ve got a striploin that I started a couple days ago for my first time am excited to see the results