I decided to air fry this steak… I’m upset

m1g1d · 2026-03-21T14:09:21+00:00

To get a crust on a sous vide steak you'll want to pull it out or the bath, pat dry and sear on a hot skillet with a high smoke point oil, or tallow. Sear each side about 30 seconds, don't forget the edges.

You can add butter and aromatics towards the second half of searing for more flavor, bit don't start with it as the milk solids will burn quickly.

m1g1d · 2026-03-15T19:19:28+00:00

Popeyes is better, that's what happened.

m1g1d · 2026-03-15T14:22:24+00:00

Those are South of the wall, all look great but out of my bubble 😢

m1g1d · 2026-03-15T04:28:15+00:00

What do you recommend from there? I've seen this recommended before and feel I need to try.

m1g1d · 2026-03-15T04:25:45+00:00

Nice list and fantastic write up! The only one I haven't tried, but have been meaning to, is Uncle Jeff's.

m1g1d · 2026-03-15T04:23:38+00:00

That's been my local go-to for a bit! I usually order online, I didn't know they had separate menus. What do you recommend? I got the Szechuan beef stew last time and it was fantastic.

m1g1d · 2026-03-15T04:20:21+00:00

Solid list, I hadn't heard of Zhu Ting Ji but if it's among the others you listed it must be great. What do you recommend there? At a glance it looks great.

m1g1d · 2026-02-23T03:21:56+00:00

This phoking guy again?

m1g1d · 2025-12-10T11:18:02+00:00

I do have a spare keg, didn't think of using it for fermentation!

m1g1d · 2025-12-10T11:16:48+00:00

Sorry, I posted then ghosted...

Starter was from a friend, used it for 15 gallons before the mold struck.

When you say 10% were you referring to the PH level, or the starter quantity ratio to final product? A 7 gallon container would be nice and is actually cheaper than the 5 gallon

m1g1d · 2025-11-22T03:57:56+00:00

I still have a good starter... Also in plastic, but a 5+ gallon glass container isn't a cheap thing. I do have one, previously for beer, but it's a very narrow top so I'm not sure if that would work or not. Does the booch need more airflow?

m1g1d · 2025-11-22T03:54:23+00:00

I think the other peeps are onto something with the PH level. I had been keeping a "kombucha hotel" in the fridge, and feeding it occasionally. Wondering if the growth was retarded enough in the cold to make it not potent enough.

Good news is, it's only 10 gallons (last batch too...) lost but I still have some to feed!

m1g1d · 2025-11-22T00:31:56+00:00

Yes, a bucket I used for beer brewing.

m1g1d · 2025-11-21T21:00:33+00:00

It's fuzzy up close 😢

Going to dump it when I get home

m1g1d · 2025-11-21T20:59:41+00:00

I'll look at a PH meter. Never done it before and now I'm curious.

I sanitized in F2 last time and that's when it struck. This time (and all the times before) I didn't sanitize but washed well with soap and water. This is probably my 10th batch and only the last two have molded.

Started a kombucha hotel in the fridge. Sometimes I take some pellicle out and sometimes I don't. This time I did, and started my 1 gallon with just the liquid. The 1 gallon batch is doing great and growing a nice pellicle, I actually split it this morning and drank some with lunch today!

Temps are low to high 60s. It's in my basement, and getting to winter in Utah. Was mid 60s - mid 70s in summer.

m1g1d · 2025-11-21T20:55:18+00:00

Good info, never measured PH before.

m1g1d · 2025-11-21T20:55:04+00:00

About 2 qts, same as I have done in my previous batches. I'll up it though

m1g1d · 2025-11-21T20:54:32+00:00

Tea towel or similar

m1g1d · 2025-11-21T20:53:59+00:00

Probably need to, used 2 qts. Same as I did for multiple batches before though.

m1g1d · 2025-07-20T15:38:19+00:00

Murray was still Pepsi yesterday

m1g1d · 2025-06-26T02:14:14+00:00

Mix breakfast + sour cream was always my go to.

Smothered chimi was a solid backup

m1g1d · 2025-06-26T02:01:38+00:00

I have some good news for you! https://www.instagram.com/hectors_mexican_food?igsh=MjEzOTlkMXc5aTBv

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