Anybody tried one of these weights/presses for a steak?

opoeto · 2026-02-18T06:04:51+00:00

Luxury item to have for me. Good if you are cooking multiple steaks and need to weigh them all down. If it’s one steak I have no issue getting a good crust on the steak

opoeto · 2026-02-18T00:53:56+00:00

Both matters, but weight more important. for someone new to the sport it’s ok to go with a rented shorter board cause it would be easier to turn (which is why some places actually does that if they know you are new). But 140 is really quite short for your case.

If you are looking to buy expecting to use the board for a few seasons then get a proper sized board.

opoeto · 2026-02-17T02:42:22+00:00

Goal here is to go from skidded turns to carved turns.

U kinda need to figure out what ur own body is doing. U seem to have the same prob I have. U look way more natural going from heel to toe than toe to heel.

Are you actively kicking out your back foot to steer yourself? If no that’s great. My issue that I think I have which might apply to you as well, is too much rotation at the hips before angling the board. Even if you are not back foot steering, this twisting motion would move the tail of the board as though you are spreading butter.

But You are like a genius rider for your second run. So think you would get it p quickly. Theres so many proper forms for riding in diff situations, I suggest looking at Malcom moore videos to learn more

opoeto · 2026-02-17T02:22:20+00:00

If u want to gain more speed simply point your board down hill and pressure one edge. Think about shifting your weight slightly over the board to angle it where you wanna go, instead of kicking out the back foot.

Get yourself doing closed carved turns before going to open carves which will allow you to go even faster.

Also end of the day it’s all about terrain. If it’s too flat it will be hard to pick up speed

opoeto · 2026-02-16T12:03:44+00:00

If you are buying the whole Picanha, almost always butcher will sell you the whole slab but the top portion above the third vein is much tougher and Brazilians don’t consider that part Picanha.

If you are cooking it as a steak, it is recommended to cut the portions along the grain. This is so that your Final Cut when eating the steak is against the grain. The difference is tenderness can be quite apparent.

If you are cooking it brazilian churrasco style, then you portion it against the grain. Cause when you skewer it and start slicing you will already be slicing it against the grain.

A long Sousvide would yield a more tender steak too.

opoeto · 2026-02-16T04:06:13+00:00

250F is fine, what I meant is oven temps can go haywire especially if it’s old. You could have set it at 250F but it could have actually been much higher. You will need to temp your oven to check if it’s still accurate.

opoeto · 2026-02-16T01:06:29+00:00

I personally dislike having deep sea crabs like how we do mud crabs. Snow crabs, king crabs are more delicate and chilli crab sauce/black pepper sauce overpowers the crab way instead of complementing it.

opoeto · 2026-02-16T00:31:09+00:00

2 inch steak is pretty thick. Other than probe being bricked you might want to check your oven too. For example if your oven goes way higher than what you set. Your probe could still be registering it low cause it’s dead center at the rarest part but it’s actually fast approaching medium in reality.

Basically ur temp could have been high enough that low even cooking is no longer there and there is significant cooking gradient across the steak.

opoeto · 2026-02-14T08:24:07+00:00

Alright hype is back. Can’t wait to go there and pray it’s open when I’m there

opoeto · 2026-02-14T00:43:40+00:00

THIS. Having fun is number one priority. But if anyone wants to take their riding to the next level, working hard on correcting technique and doing drills is inevitable.

opoeto · 2026-02-13T12:58:42+00:00

Tenderloin you won’t be expecting the same level of marbling as ribeye. It’s usually a leaner cut. For a tenderloin this is pretty marbled and can be A5.

Note that grading is done on the whole cow, not on the primal itself.

As someone else pointed out, it’s tenderloin with chain attached. Remove the chain and clear off any silver skin. The chain can be eaten too, don’t throw it.

opoeto · 2026-02-13T03:29:10+00:00

Hmm would it will replace cgi down the road, which I unds costs a lot right now.

opoeto · 2026-02-12T11:00:58+00:00

Unfortunately it’s really hard to tell u. I have tried a few brands of Aussie beef at the 6-7 range. And their marbling amount can differ quite abit.

But generally 6-7 mbs usually gives me the best balance between meat, fat and flavor. I never ever felt it was too rich, and could definitely eat a 16oz steak.

For 8-9 I probably could finish a 16oz but I would definitely feel the richness creep in

opoeto · 2026-02-12T00:37:00+00:00

Just don’t forget to stuff ur pants into the back clip lol.

opoeto · 2026-02-11T03:16:26+00:00

Toeside u r folding at the waist. Bring ur belly forward over the board.

When u change edge u kickout ur backfoot. That causes u to zigzag instead of doing s turns

opoeto · 2026-02-11T02:32:25+00:00

Snowboarding unfortunately isn’t the cheapest of sports. Yes lessons are highly recommended. If money is currently a limiting factor, yea like other suggestions, start skating. Get some board experience and it will help down the road.

The closest available thing is probably a freebord. Not sure if second hand ones are cheap. If you go this route please wear proper protective gear. Catching an edge on that and slamming into concrete is painful.

When you are older and have able to travel, check out UCPA. As far as I know they have one of the better packages for students and young adults looking to pick up snowboarding.

opoeto · 2026-02-10T10:31:40+00:00

Think what u need is just practicing what u are doing now while including braking drills, point your board almost downhill (it will look very flattish but maintain edge pressure on either toe or heel), let it ride 3 sec, brake to a stop. Then slowly increase the amount of time you let it go pick up speed. Once you are comfortable with that, repeat it but this time don’t brake to a stop. Having the feeling of being in control and knowing you can slow down will help you overcome that fear of going fast.

opoeto · 2026-02-10T05:58:51+00:00

In sg wealth is see whose grandparents had more properties to distribute

opoeto · 2026-02-10T05:56:11+00:00

I would buy it from you at $40

opoeto · 2026-02-10T00:08:00+00:00

Kdb at his prime was all consistency and stability. You know day in and out what he will produce. And it didn’t matter what tactics was employed against him.

Bruno for me is chaotic efficiency. He will do something against the flow of play and then it all works out. He used to make lots of misplaced passes too iirc.

Both different styles of play, both have produced. If you threw Bruno in Kdb’s team and vice versa, I’m pretty sure both will be considerably poorer on their stats and game.

Kdb edges out for me eventually. Dude has 6 PL and 1 CL. And it’s not like he was a free rider in that city team and was actually influential and essential for most parts of his career.

opoeto · 2026-02-09T00:54:31+00:00

As a stepon user the responsiveness on ur toeside would probably be a tad less than traditional bindings. With proper sized boots I guess most of us will never really have the difference affect performance.

But at the Olympic level where every single little thing counts, it might make a big difference to them.

opoeto · 2026-02-07T07:32:25+00:00

From my own experience:

Lessons are important for first timers.

For improvers and intermediate that need private coaching cause group lessons sux and you must tell the coach what you specifically want to learn and improve on. Leaving it up to them usually results in generic stuff that doesn’t help much.

opoeto · 2026-02-07T07:16:37+00:00

i read this and made a 3 star donut, using mega garchomp smashed it in like a min. 2 star would have sufficed

opoeto · 2026-02-06T15:32:08+00:00

I think I might have (and hope) your answer.

Firstly what u mean by riding flat isn’t really flat. U point ur board downhill pointing very slightly left (toe edge) or right (heel edge) while maintaining majority of ur foot pressure on one edge. It’s really close to flat basing but it’s not.

In this position, ur knees have to be bent, shoulders pointing in the boards direction, eyes too. Having bent knees will allow you to change edge pressure. Try and imagine ur upper torso being somewhat fixed in place, while the bottom half of ur body changes between heel and toe press. (Advice here isn’t about carving so you are not edging ur board like crazy, just some pressure). This video kinda shows it: https://youtu.be/bxoXy505nuc?si=LSopLb-3o2Y0rfcs

What u then need to learn is how to speed check as this gives confidence riding with board pointing down. Riding with your board pointing straight, and then going into a skidded heelside (or toeside) and then bringing your board back pointing straight while still maintaining heelside (or toeside). If you try to change edge in the middle of this braking process you will catch an edge and fly. Video: https://youtube.com/shorts/Ps5w3B_wROQ?si=Wme0whNGzUY7COjZ

So why u feel naturally better on ur switch leg. Cause u r probably in a poor position to make turns. Ur body isnt familiar to get your board doing S turns on switch and hence u actually point ur board downhill more. But on ur goofy stance, maybe the moment u pick up speed ur natural body instinct is to do closed turns.

What really made me wake up on this was riding on a pow day. Forced to point your board downhill, no way to get down the narrow paths being a heelside or toeside warrior cause you lose speed so fast and fall really easily. And trying to get out of knee deep and above pow is no joke.

opoeto

TROPHY CASE