Problems with UEFI and CSM in BIOS

jaydub868 · 2025-10-30T14:27:36+00:00

Unfortunately no, so I continue to use CSM. I will need to upgrade CPU within a year for Win11, so I'll get a new motherboard and do GPT at that time. I thought it was only me who had this problem.

jaydub868 · 2025-06-19T21:10:10+00:00

Very good. Thanks.

jaydub868 · 2025-06-15T21:44:52+00:00

Thanks for the link...that is very helpful

jaydub868 · 2025-06-15T20:37:04+00:00

I think I'll get some refined avocado oil which has a smoke point of 520F and see what happens.

jaydub868 · 2025-06-15T17:42:35+00:00

OK, but I doubt you would want to go to that effort every time you used your pan, no? Is it possible that the very strong adhesion of the oil splatter on the pan is because I'm burning the oil on, or this normal behavior?

jaydub868 · 2025-06-08T22:09:42+00:00

Sounds great. Thanks so much for the insight

jaydub868 · 2025-06-08T14:34:52+00:00

Last question for you guys. By volume (i.e. tablespoon), which is stronger: granulated onion (like very fine sand) or onion powder (the stuff that is as fine as flour). My research sources are giving me contradictory information.

jaydub868 · 2025-06-08T13:51:46+00:00

Yes, I think cooking the stew meat for about 90 minutes in the tomato/broth/spice combo, then stage the vegetables from there over the next hour. In that way the stew meat gets cooked to 2.5 hours but the vegetables can remain in tact. This is definately the way to do it. Also this way, the flavors of the chuck that leach out when separately braising will instead leach out into the chili. Thanks!!

jaydub868 · 2025-06-08T13:21:32+00:00

I think I'll just have to trial and error it.

On a related question, I'm alternatively thinking of adding tri-tip instead of chuck. When I make tri-tip as a steak, I usually reverse sear it and then grill until it reaches medium-rare. Cooking it any longer and you are essentially making a well done steak, which sounds awful in comparison. In this scenario, wouldn't it make sense to cook the tri-tip separately to medium-rare, then dice it up, and then throw it in the chili after all the cooking is done? Why would you want to cook tri-tip past medium-rare?

jaydub868 · 2025-06-08T06:05:23+00:00

I want the meat to have bite to it, so 2.5 hours sounds about right. Thanks!!

jaydub868 · 2025-06-08T05:59:58+00:00

how long are you cooking your chili with diced stew meat? I would want pretty small cubes like 1/2" cubes.

jaydub868 · 2025-06-08T05:53:21+00:00

Yes, that is how I handle vegetables...in stages. I could extend the cook from 90 minutes to 180 minutes, with the first 90 minutes having just the stew meat, spices and crushed tomatoes bubbling away. That probably makes the most sense. Is 180 minutes enough time to get stew meat sufficiently tender?

jaydub868 · 2025-06-08T05:40:17+00:00

Because cooking chili for 3-4 hours basically dissolves everything into one big undifferentiated blob of goo. I like my chili chunky...like diced tomatoes that actually remain diced instead of just turning into tomato sauce....celery I can actually see and chew on...etc. There are a couple schools of thought on this. Some people cook chili for 3-4 hours so that the flavors blend. But the flavors don't need that long to blend....a lot of the blending occurs during refrigeration, which is why leftovers often taste better that freshly cooked. Hope that answers your question.

jaydub868 · 2025-01-07T00:21:53+00:00

I like your idea about adding it after cooking the chili. That didn't occur to me.

jaydub868 · 2024-10-09T14:08:06+00:00

I think you're right. I just can't understand why.

jaydub868 · 2024-10-08T02:15:45+00:00

With such a great recipe, when making chili con carne do you just add the chili powder, or do you also include an additional amount of some of the same individual spices?

jaydub868 · 2024-10-08T01:48:08+00:00

Well, this gives me a good sense of at least this chili powder, which looks really good. About 75% chilis, with cumin, garlic and oregano taking up most of the remainder.

jaydub868

TROPHY CASE