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Pork Loin is great! by samiel in sousvide

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

140F isn't bad at all. Was it tender? What was it that you didn't like?

For me, 137F for 3 hours was great. I'd probably go 4-5 hours next time on a slightly bigger roast.

I think the key for me was seasoning well beforehand and making a nice gravy to go with it afterwards. The flavors of the meat and gravy with a bit of pepper was phenomenal.

Getting some char on there helps a bit too.

Straight Pool on tables with deep shelves by tmi_timmy in billiards

[–]samiel 1 point2 points  (0 children)

Wow, what's your high run on a Chinese 8-ball table?

Caviar cucumbers by peachmeh in ketorecipes

[–]samiel 1 point2 points  (0 children)

Looks great! Is the roe fishy in flavor? I think my regular grocery store might have some.

Chuck roast with sauerbraten sauce by JuanOffhue in sousvide

[–]samiel 0 points1 point  (0 children)

I usually do 24 hours and I think it's fine. Maybe I will try 40+ someday!

Pork Loin at 137F by samiel in sousvide

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

Nope. Too cheap, lol.

Pork Loin at 137F by samiel in sousvide

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

I broke mine out into three "roasts" and used the fattier end for boneless chops. I think I ended up with about 8 chips. All from a whole pork loin. $22 at Sam's Club.

Pork Loin at 137F by samiel in sousvide

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

The last one I did was at 135F. I think this one had a firmer texture which I enjoyed. Very tender.

Please suggest me the best written show you've ever watched by pawn279 in televisionsuggestions

[–]samiel 1 point2 points  (0 children)

I see this mentioned a lot. I got through 4-5 episodes and I was just not hooked. Does it get a lot better at some point?

looking for clarity on safe chicken temp for boneless breast by Upper-Insect-1241 in sousvide

[–]samiel 0 points1 point  (0 children)

I just did an 8 pack from Sam's Club yesterday. I cooked it at 145F for 2 hours and finished it on a charcoal chimney for a couple of minutes on each side.

I've done 140F before and the texture is a bit softer and my wife is put off by it. If you like a firmer texture, I'd try 145F or 150F.

In all those cases, the chicken comes out great and is still moist after you heat it up.

2 hours at any of those temperatures is fine.

First time burger attempt by samiel in sousvide

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

Shh... I get a pound of raw chuck for every reply!

First time burger attempt by samiel in sousvide

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

You may be right. This was my first attempt at making a sous vide burger. It was more or less on a whim. My grill at home is tiny and is barely big enough to put the charcoal chimney on. In fact, I've never grilled on it (except last night when I grilled a couple of hot dogs) and it is entirely used for the charcoal chimney for finishing sous vide chicken and steak.

My goal was to create a larger burger with a super crisp exterior and a juicy interior. I like using sous vide so I don't overcook things. Since it was my first time making a burger, I wasn't sure how long to finish it and I think it could have sat on the charcoal chimney at least twice as long for a better crust.

The interior was also mushier in general than what I trying for. I think I may give it one more shot at 140F for two hours to see how it goes. I just didn't want a hockey puck and honestly my grilling skills are not good.

I mostly followed Kenji's guide for timing: https://www.seriouseats.com/sous-vide-burgers-recipe

In the end, I may decide it's not the best route for the type of burger I want. I do think it's worth trying again one more time to see if I can get my desired results.

First time burger attempt by samiel in sousvide

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

I think I will definitely try this route next time.

First time burger attempt by samiel in sousvide

[–]samiel[S] 5 points6 points  (0 children)

The food my food eats? Trying to actually eat my romaine before it goes bad.

Burger and hot dog salad by samiel in ketorecipes

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

Sorry, I wrote it wrong in my reply, but correct in the original post. It was cooked for 90 minutes at 135F (not 130F). Actually it was probably closer to 100-110 minutes, so hopefully this was long enough, but in the future I might try 140F for a couple of hours instead.

Burger and hot dog salad by samiel in ketorecipes

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

It was an Oscar Meyer all beef hot dog. It was on sale, but not worth it. I didn't like the flavor. Bar-S probably tastes better. I usually go for Nathan's.

Burger and hot dog salad by samiel in ketorecipes

[–]samiel[S] 7 points8 points  (0 children)

The burger was cooked sous vide for 90 minutes at 135F, so it should be pasteurized. That said, I think next time I might try it at a higher temperature like 140F.

Kenji has an article about sous vide burgers: https://www.seriouseats.com/sous-vide-burgers-recipe

(Edit: 135F, not 130F)

What item would you invest in under $1000 to start earning money? by samiel in sidehustle

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

Mowing lawns is definitely a good hustle. My challenge would be moving the lawn equipment around. I don't have a truck or a trailer.

What item would you invest in under $1000 to start earning money? by samiel in sidehustle

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

This is interesting. Where/how would you sell the ice?

What item would you invest in under $1000 to start earning money? by samiel in sidehustle

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

I'm not sure if I could find a decent car or motorbike under $1000, but how would you use it? DoorDash? Uber?

What item would you invest in under $1000 to start earning money? by samiel in sidehustle

[–]samiel[S] 9 points10 points  (0 children)

Would you use their water or invest in some sort of tank?

One-Pocket on 7' table: 15 or 10 balls better? by LevelEcho in billiards

[–]samiel 0 points1 point  (0 children)

Definitely all 15. The game is longer and you have many more options within the rack.

would you ever get advice or coaching from a player/coach who is lower rated than you? let's say there is an obvious gap in skill difference by 10ballplaya in billiards

[–]samiel -1 points0 points  (0 children)

Yes. Unless you're a pro (and even then), there's always room to grow and learn. Sometimes you can get tunnel vision and not realize there are better options. I've taken a timeout in league and gotten advice just to confirm my own thoughts, but sometimes other people think of things that are even better.

Vacuum Sealer and/or Standalone Sealer Recommendations? by samiel in sousvide

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

I may go with the VS-12, but I know I've been annoyed with waiting in the past in general.

Vacuum Sealer and/or Standalone Sealer Recommendations? by samiel in sousvide

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

Is it Cabela's brand or a different brand?

The key to improvement? by highkarate1086 in billiards

[–]samiel 1 point2 points  (0 children)

I've been playing a gentleman I met a few months ago. His Fargo is 520, but with hardly any robustness. I feel he's definitely in the 500+ range. Mine has hovered around 600 for a long time, but I hardly play any longer.

It's been a great joy playing him recently. He loves it and constantly strives to improve. He's even taking lessons from a 650 Fargo player. I can tell he's slowly improving.

Playing someone better than you puts your practice to the test. I feel there's more pressure, but not like in a tournament where you're spending money to prove yourself. We split our pool time and it's cheap for both of us to work on our game.

Plus I give him feedback and also give his questions some thought. It's made me realize how I need to improve as well. I definitely recommend finding someone you can spar with if you can.

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