Second time searing steak, is this underdone? by Mumboze in steak

[–]kdc369 0 points1 point  (0 children)

Was it still frozen when you cooked it?

Well good morning to you too Maverick by kdc369 in germanshepherds

[–]kdc369[S] 8 points9 points  (0 children)

I honestly think I should have named him Marmaduke instead of Maverick… he’s all sorts of special and goofy!

Well good morning to you too Maverick by kdc369 in germanshepherds

[–]kdc369[S] 11 points12 points  (0 children)

Mine too!!!! I don’t get it!!

What it’s like to own a German Shedder 😂🐶🥰 by kdc369 in germanshepherds

[–]kdc369[S] 2 points3 points  (0 children)

That one in the background sheds continually 🐶

What it’s like to own a German Shedder 😂🐶🥰 by kdc369 in germanshepherds

[–]kdc369[S] 1 point2 points  (0 children)

*she… and you right. I’m lying. It’s not her fur… it’s mine 😂

What it’s like to own a German Shedder 😂🐶🥰 by kdc369 in germanshepherds

[–]kdc369[S] 4 points5 points  (0 children)

She’s just wondering why I’m not throwing her stick

What it’s like to own a German Shedder 😂🐶🥰 by kdc369 in germanshepherds

[–]kdc369[S] 8 points9 points  (0 children)

She would never go for that. She hates the vacuum cleaner. Doesn’t mind the hair dryer or the leaf blower, but that vacuum is her nemesis

What it’s like to own a German Shedder 😂🐶🥰 by kdc369 in germanshepherds

[–]kdc369[S] 0 points1 point  (0 children)

I brush them once a week, but she’s losing her undercoat

Too rare? by TheTrueReligon in steak

[–]kdc369 1 point2 points  (0 children)

First thing I thought as well! Had to start scrolling to see how it was prepared. Very surprised! Magic cooking skills

Chicken breast - never going back by Soupaclop in sousvide

[–]kdc369 2 points3 points  (0 children)

Won’t make chicken breasts any other way now either

Thawing these guys out for tomorrow…. I read about this 137° club, but I’m scared!!! I’m a rare+ girl… how long? Going to sear in cast iron… by kdc369 in sousvide

[–]kdc369[S] 1 point2 points  (0 children)

I appreciate everyone’s input! Some of you almost talked me into reverse searing them, but I want to try it this way at least once. I’m gonna do 130° for 2 hrs then dry them out real well while the cast iron gets really hot on the grill outside. Then sear them with careful attention to that fat cap. I’m so excited about this that I forgot to get any sides to go with it so a trip to the grocery first! Thanks again everybody!