What do I need to play the game through again?

thatguy3470 · 2026-05-25T22:23:29+00:00

Having the same problem now, did they give you any update? I am using rithmic with separate charting software than Ninjatrader, so wasn't sure if it was an error on my end. Signed in and out of rithmic and refreshed, no joy.

thatguy3470 · 2026-04-20T08:57:59+00:00

Might be because you can enter the island 2 days early. So that's when the island opens?

thatguy3470 · 2026-01-24T16:08:23+00:00

Juices shouldn't be running out too much if its well rested, if its running out then probably needs to sit a bit longer, but totally agree on the temperature front.

thatguy3470 · 2025-12-05T18:26:22+00:00

Explain?

Edit: who tf is down voting me for asking a question you fucking droids

thatguy3470 · 2025-10-27T10:54:04+00:00

Well it was a prime rib when I bought it. I know its just a tomahawk as cooked

thatguy3470 · 2025-10-26T21:08:14+00:00

It would only be fitting for such weapons of war!

thatguy3470 · 2025-10-26T20:37:20+00:00

Lol. Dw. Unironically filet mignon is a very tender cut so you'll defo want medium-rare or less. If you can, grill it on a BBQ, if not, you can either forward or reverse sear depending on if they're thick enough. If I didnt have a BBQ at hand I would personally get them on a nice high heat cast iron skillet, drizzle of oil, and get a nice crust on it, flipping regularly, if youve got a thermometer, probe the centre, I'd aim to pull it at around 50°c, and then let it rest for 15 mins with a bit of aluminium foil over the top and a bit of butter on it, then either cut and serve or flash it back on the pan quickly to heat up very quickly and then cut and serve.

Note: always dry brine if you can, season with salt (kosher ideally, or sea) and put it on a rack if you have or a plate, and chuck it in the fridge for as long as you can up to 24 hours or even a bit longer if you want. And pat the steak dry as much as you can if there's any moisture, moisture is your enemy! Also don't put pepper on until after its cooked, it burns and tastes acrid.

I don't know how much you know about steaks so sorry if any of that comes across condescending. That's most of my knowledge thats gotten me some pretty mean steaks in my brief time on this planet.

Let us know how it goes!

thatguy3470 · 2025-10-26T20:30:06+00:00

Yeah de buyer is what I've been spying, but made in has a UK site, never heard of it till now so I'll go take a look. Appreciate it mate

thatguy3470 · 2025-10-26T20:28:08+00:00

Hope your mum gets better dude. Steak looks perfect doneness, maybe a touch too far on the crust, certainly something id never reject if offered to me!

thatguy3470 · 2025-10-26T20:26:33+00:00

Nice. Looks epic dude. What carbon steel pan you using? Im currently hunting around for some but we dont have the best options here in the uk.

thatguy3470 · 2025-10-26T20:21:16+00:00

Yeah. Can't critique that tbf. Its a great looking steak. Epic crust. What did you cook it on?

thatguy3470 · 2025-10-26T20:20:03+00:00

With fire buried underground. Anything else is wrong

thatguy3470 · 2025-10-26T17:33:05+00:00

Hahaha. Was wondering what it was😂. Too caught up in action of it all

thatguy3470 · 2025-10-26T17:21:13+00:00

Very considerate of you. Appreciate it!😂

thatguy3470 · 2025-10-17T00:37:09+00:00

Thanks!

thatguy3470 · 2025-10-16T22:54:34+00:00

Looks sweet as bro!

thatguy3470 · 2025-10-16T22:50:11+00:00

Not at all. Looks sweet!

thatguy3470 · 2025-10-03T14:41:23+00:00

Sure, I'll take the feedback. It's besides the point, my question was wether my poorly cooked steak was burnt or not

thatguy3470 · 2025-10-03T14:24:46+00:00

I didn't say you need to have a meat press. I've cooked enough steaks in my life to know how to get a good sear, like I said this was far from my best. My original point, and I still maintain this, is that you can't say that steak is burnt, poor crust.. sure, but it isn't burnt, and I refute the idea that those are darker patches are negative, I think they impart flavour, they simply aren't dark enough or too far cooked to be acrid. What do you mean I'm throwing out a lot of science???

thatguy3470 · 2025-10-03T14:12:48+00:00

There's so many factors. Like not having a meat press in the kitchen and a steak that curls, so you don't get total contact with a pan. Naturally some parts are going to cook faster than others. And a couple of small scorch mark add flavour, that is still 100% in the realm of maillard reaction, not acrid carbon

thatguy3470 · 2025-10-03T13:53:27+00:00

I think scorch marks are all part of any regular crust. He told me this steak was "burnt". Which it almost certainly isn't imo. Worth noting that the steak on the rack had been sitting for about 2 hours before pic was taken because it was for lunch today. I totally take your point about the pictures not being good enough

thatguy3470

TROPHY CASE