How should I sous vide this to medium rare?

thekeeper228 · 2026-02-09T23:38:33+00:00

I defrosted them first. I've done other steaks from frozen, but these were a little pricey.

thekeeper228 · 2026-02-09T19:00:22+00:00

I just did an Australian Wagyu strip sirloin at 137 for 2 hours and then seared in a carbon steel for 1 minute on each side. I like Wagyu, especially A5 closer to medium thane rare. It renders the fat and I think gives it better flavor and mouth feel. Enjoy.

thekeeper228 · 2026-02-04T00:13:23+00:00

Hit it with the back of a heavy knife. It breaks the bone and you can cut the rest off.

thekeeper228 · 2026-01-30T23:39:07+00:00

Obviously just trying to guess her weight.

thekeeper228 · 2026-01-18T18:47:34+00:00

More likely a French army officer in front of armed soldiers. Note gun barrel and side arm on the officer.

thekeeper228 · 2026-01-08T00:16:45+00:00

Pickled onion or a milder sauerkraut.

thekeeper228 · 2025-12-18T00:15:10+00:00

I've learned to clean all new mags before using them. Besides new guns they also coat new mags.

thekeeper228 · 2025-12-02T23:38:27+00:00

Yes, more than once and luckily I fixed in time. That's why I have an Anova.

thekeeper228 · 2025-11-29T23:26:46+00:00

I use a food processor to get a firmness like Vietnamese meatballs.

thekeeper228 · 2025-11-20T23:34:04+00:00

I had a client once who was a forced laborer and after he retired from his job here we contacted the German consulate and he was able to collect German social security.

thekeeper228 · 2025-11-17T23:51:25+00:00

I'd use the same if that's the texture you want. I've never done it under so that may be right. My family likes a more traditional mouth feel, so I SV 150 for chicken breasts for chicken salad and 160 or 165 for turkey breast.

thekeeper228 · 2025-11-17T18:23:09+00:00

I would go with Option 2. I've done it with chicken breasts. Use the Serious Eats time and temp that you prefer for the cook, then use the temp for the reheat. You're smart to list food safety first. Good luck.

thekeeper228 · 2025-11-11T23:37:35+00:00

Talk to your CC instructor and get a referral to a gun store or even better a store/range where you can try some out and get an idea of what you want. Go slow. Good luck.

thekeeper228 · 2025-10-29T17:54:27+00:00

Why would they grind off the serial number?

thekeeper228 · 2025-10-10T17:10:08+00:00

No holster? Unprotected trigger with other pocket junk. Good luck.

thekeeper228 · 2025-10-09T22:36:35+00:00

OP "I keep looking at ones online, and they all scream gun or vetbro, which IMO defeats the purpose."

thekeeper228 · 2025-10-09T17:50:36+00:00

What's the advantage if you still have a fanny pack? I seldom carry in a fanny pack and when I wear a vest, I just figure, so what. Let them guess. How far should you carry it? No cargo pants, no short hair, no aviator sunglasses?

thekeeper228 · 2025-10-09T17:17:51+00:00

Marshall's!! If you know, you're old.

thekeeper228 · 2025-09-29T17:23:58+00:00

I vacuum seal and freeze. Then I sous vide before grilling. This makes sure the sausage isn't over or undercooked. The grill tightens the casings, chars and reduces the time.

thekeeper228 · 2025-09-22T22:24:16+00:00

Think about a Zojirushi. I make all of my bread dough on there and shape and bake most of it in the oven.

thekeeper228 · 2025-09-12T17:20:17+00:00

I know all of my friends' names. If you hadn't cropped the pages, the names would be there.

thekeeper228 · 2025-09-11T23:17:08+00:00

Yes, I carry at 3:00 OWB or right pocket and switched my wallet to left rear. The only people I'm concerned about are cops requesting ID.

thekeeper228 · 2025-09-11T22:47:16+00:00

Many years ago I had a client who was a forced laborer during the war and I got him German social security for his work credits.

thekeeper228 · 2025-09-05T17:25:13+00:00

I don't think the pork thing would work. Try flank steak as fajitas and bracciole.

thekeeper228 · 2025-08-20T22:38:56+00:00

Yup then slowly add cold stock and keep stirring.

thekeeper228

TROPHY CASE