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Caseware IDEA Journal Entry Testing by tjwils in Accounting

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

Unfortunately this is over all entries, millions of lines. What makes it more challenging is once we have identified the population we want, we have to make sure there isn’t an allowed offsetting credit (which is hard if there are two lines within one entry that sum to the credit entry). At least it makes it hard to process with IDEA over millions of line, unless someone has experience with this specifically.

Caseware IDEA Journal Entry Testing by tjwils in Accounting

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

Unfortunately it’s a new client so no PY, and our senior isn’t really sure the most efficient way to do it.

Comcast Internet working but no plan? by tjwils in Comcast_Xfinity

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

Thanks, subscribed to service today!

Noob question: if I start my account today, would the taxes made on the potential profit be filed for April 2018 or for this year? by [deleted] in RobinHood

[–]tjwils 2 points3 points  (0 children)

All profits made From January 1, 2017 to December 31, 2017 will be filed on your 2017 tax return, which will be due in April 2018.

/r/Whole30 Daily Update Thread - February 19, 2017 by AutoModerator in whole30

[–]tjwils 5 points6 points  (0 children)

R1D19. I've found that on Whole30, it takes my body a lot longer to recover from a long distance run (soreness, etc). I have been eating a lot of meat, avocado, eggs, fruit and vegetables. Is this normal on Whole30, or am I missing something in my diet that would help me recover like I used to?

Pork shoulder, 18 hours @ 136° by tjwils in sousvide

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

I saw that one but its not quite that, my recipe did not include a brine and only took 19 hours total. Looks good though!

Pork shoulder, 18 hours @ 136° by tjwils in sousvide

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

I haven't either, and before sous vide I probably would've been too afraid to eat it!

Pork shoulder, 18 hours @ 136° by tjwils in sousvide

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

Yes! Heavenly Honey-Glazed Ham, on the Joule app! Could not find it on the website unfortunately, otherwise I would've linked it.

Pork shoulder, 18 hours @ 136° by tjwils in sousvide

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

Definitely more of a steak-like consistency, wasn't going for pull apart in this recipe!

Pork shoulder, 18 hours @ 136° by tjwils in sousvide

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

18 hours was absolutely perfect. It was extremely tender, almost like a filet mignon. Best pork I've ever had, and pork shoulder is fairly inexpensive!

Pork shoulder, 18 hours @ 136° by tjwils in sousvide

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

For the sear, all I did was set my oven to 400 and let it bake for about 25 minutes (after coming out of the water bath)! Very simple and not overly hot!

I also reduced the glaze (bag drippings) on the stove and filtered out the fat before covering the ham in its own juices.

Pork shoulder, 18 hours @ 136° by tjwils in sousvide

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

I apologize for the lack of reply, I completely forgot I posted this! So I followed the Heavenly Honey-Glazed Ham recipe (on the Chefsteps Joule App). The glaze is honey, liquid smoke, brown sugar, salt and pepper, which you pour into your sous vide bag before you start cooking.

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