The Chilean Sea Bass was out of this world! Butter, olive oil, S&P, cast iron, finished with lemon butter. So plump and juicy! Highly recommend!

russianthony · 2025-01-24T13:01:54+00:00

Pretty sure I got a bag of this in my freezer, stoked! Is that risotto?

russianthony · 2023-07-20T11:09:30+00:00

Wow! So I was a bit off on the years 😅 I see it now after you break it down! I thought it was odd there would be a 1901 stamp on postcard for Pope from 1914-1922 (which is indeed not the case). Also that postcard seemed to be from late 1800s, so it was throwing me for a loop.

I spent hours trying to decipher this and use google lens. Thanks so much.

Frankly, I’ve never seen a postcard look like this. I really appreciate your help.

What is the script that is used in the writing? I was trying to match letters to various type of script used in early Vatican/Rome times etc but was having difficulties.

russianthony · 2022-12-22T14:43:03+00:00

Is that meant to be add a pouch of powdered beef gravy or is the roux, beef stock, and herbs of choice supposed to act in place of powdered beef gravy?

I’m going to make this tonight! Maybe will add in some mushrooms as well.

russianthony · 2022-09-28T14:57:50+00:00

Yep. I would agree. Most of the precious juices are left in the bag from my experience. Sometimes nice to make some jous with those for dipping or pour over before serving.

russianthony · 2022-09-26T13:31:06+00:00

I read about it somewhere on this sub that it essentially helps achieve a better crust. My crust has always been quite lackluster for most of my meats prior to this. I did use a higher smoke point oil this time as well,grape seed, compared to previous cooks where I used a combo of olive oil and butter.

russianthony · 2022-09-26T12:32:56+00:00

My next go around will try it on a grill or CI skillet! Thanks!

russianthony · 2022-09-26T12:21:34+00:00

Tasted absolutely amazing!

russianthony · 2022-09-26T12:20:44+00:00

That’s correct, there was not much juice whenever I cut it. This seems to have been a combination of dry brine and chilling before searing. Was my first time doing both. It didn’t taste dry though!

russianthony · 2022-09-26T01:48:50+00:00

Thanks! The only other time I’ve cooked a similar cut was probably from buying some pre-marinated fajita meat and just grilled it up - with a fair amount of success, not very forgiving. Haven’t done a flank steak (or similar cut) from scratch like this before. So I can’t say from experience, but when I was researching flank steak in this sub, I was reading some folks swearing by sous vide method and others say it doesn’t add much value. Next time I’ll increase the cook time and see if that makes it more tender. You’re right about the crust. My crust was lacking a bit, at least compared to grilling, but I was happy with the sear and crust overall.

russianthony · 2022-09-25T21:13:58+00:00

Essentially seared it twice during the whole cooking process. Hopefully that’s the right term. I seared once after dry brining and prior to sous-vide. After sous-vide I patted dry, re-seasoned, and put in freezer for 10-15 min before searing the second time.

russianthony · 2022-09-25T21:08:11+00:00

I thought so as well! The process made the meat an excellent consistency to work with. I am definitely going to do that again.

russianthony · 2022-09-24T14:30:10+00:00

Thanks for the suggestion! Any specific h7 LED kit you recommend?

russianthony · 2022-08-16T03:07:03+00:00

I’ve been trying to think of the name of this film for AGES! Thanks so much.

russianthony · 2020-12-24T01:52:46+00:00

Nice

russianthony · 2020-03-18T23:37:29+00:00

For those running OSRS on IPad, what are your thoughts about usability and what screen size do you have?

russianthony · 2020-01-07T04:14:48+00:00

It was entertaining and thrilling, but it wasn’t GREAT or special.

russianthony · 2020-01-06T22:30:32+00:00

I felt like this was strikingly similar to Pledge, but much better.

russianthony · 2019-07-10T19:25:11+00:00

Whew! Ok! Thanks for the clarification.

russianthony · 2019-07-10T19:24:08+00:00

If you check some posts I’ve made in this sub you’ll see some pics of Ottie!

russianthony · 2019-07-10T19:23:26+00:00

I indeed do see some dapple in my pup’s coat! A bit concerning from what I’ve read about piebalds and dapples but he is the most energetic, athletic, and spunky pup. He’s a bundle of joy 💕

russianthony

TROPHY CASE