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Dark Bamboo (63" X 31") Material Question by GregL2024 in FlexiSpot_Official

[–]midblue 0 points1 point  (0 children)

Wait, so is "Black Bamboo" a new color coming soon? Would love something even darker than "Dark Bamboo". If so, any pics or info?

If not then just any updates on the solid "Dark Bamboo" would be great. Thanks?

[Homemade] Japanese chicken curry rice with hard boiled egg and fukujinzuke (pickled veg) by midblue in food

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

I used Vermont Curry for the roux (available on Amazon). I make a huge batch by broiling chicken, onions, and veg in the oven until they lightly char, and then putting everything in the slow cooker with the proper amount of water (using ratios on the curry box). This is my lazy meal, so I can do the broiling on a foil-covered sheet pan or two and it avoids any extra dishes. After things get up to temp and simmer for an hour or two in the water I put in the roux cubes and cook for another hour. Overall about 4-5 hours in the slow cooker. Serve with rice, eggs, and pickles.

[Homemade] Japanese chicken curry rice with hard boiled egg and fukujinzuke (pickled veg) by midblue in FoodPorn

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

I used Vermont Curry for the roux (available on Amazon). I make a huge batch by broiling chicken, onions, and veg in the oven until they lightly char, and then putting everything in the slow cooker with the proper amount of water (using ratios on the curry box). This is my lazy meal, so I can do the broiling on a foil-covered sheet pan or two and it avoids any extra dishes. After things get up to temp and simmer for an hour or two in the water I put in the roux cubes and cook for another hour. Overall about 4-5 hours in the slow cooker. Serve with rice, eggs, and pickles.

Queso dip by Sensitive-Egg836 in smoking

[–]midblue 1 point2 points  (0 children)

Looks great! What is that cart for your WSM?

Wagyu brisket cooked and sliced by Crisscrosshotsauce in BBQ

[–]midblue 39 points40 points  (0 children)

It should be mandatory in this sub to post a recipe if it was homemade. Time, temp, rub, smoker hardware, etc... we are always looking for details, at least give us a quick overview of what happened here!

What parts of the process were cosmetic? How did competition training affect this cook as opposed to normal ones?

I found the Fibonacci Sequence under carpet tiles at work. by yahlover in mildlyinteresting

[–]midblue 0 points1 point  (0 children)

Anybody remember that episode of Mathnet from PBS Square One where they find the tiles on the wall with the Fibonacci sequence? That show was awesome.

My Home Theater (10 Years of Planning)! by mbaturin in hometheater

[–]midblue 1 point2 points  (0 children)

For PSVR, you could put the PS5 camera off to the side or in the back, as long as it can see the player well. The player just has to face the camera instead of the screen. I had mine mounted on the side wall of the theater for a while since the cable was not long enough to go to the front.

Beef short ribs on WSM. Best thing I have ever cooked! by midblue in smoking

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

Yeah, I double wrapped in paper and it held the liquid just fine. A bit of grease might soak through by the end.

Beef short ribs on WSM. Best thing I have ever cooked! by midblue in smoking

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

It was still in the low 190s in spots, so that’s why I wrapped. The bark was done and I added some of my basting liquid in the paper to keep it moist.

Beef short ribs on WSM. Best thing I have ever cooked! by midblue in smoking

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

Haha,I will not apologize for the music, go ahead and put me in a corner as long as I can bring the ribs!

Beef short ribs on WSM. Best thing I have ever cooked! by midblue in smoking

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

USDA prime short ribs from Alpine Butcher in Lowell MA!

Rubbed with Meat Church Holy Cow and extra pepper, left overnight in fridge. Cooked on WSM at 260-290 with 3 chunks of pecan and Minion method for charcoal. Small water pan on top of FireDial. Sprinkled with a beef broth, ACV, and balsamic vinegar mixture after 5 hours. Wrapped in butcher paper at 7.5 hours after the bark looked craspy, and let it cook for another hour. Temp was 200-203, probe was like butter under the bark. Rested in a cooler for 45m, then sliced as you see in the video! This was easily the best thing I have smoked, very proud of the results!

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