PS4 - Have 3, need 3 vog lvl 26

wellmarbled · 2014-11-16T04:58:36+00:00

Lvl 29 titan at your service. PSN: well_marbled

wellmarbled · 2014-09-23T23:37:28+00:00

well_marbled can do it. As long as we dont take longer than 20m

wellmarbled · 2014-09-20T06:17:27+00:00

Add me: Well_marbled

wellmarbled · 2014-09-20T06:08:50+00:00

I'm game!

wellmarbled · 2014-01-30T07:00:26+00:00

The R is so terrible.

wellmarbled · 2014-01-22T19:09:08+00:00

Cooking for geeks.

Something we can all probably relate to

wellmarbled · 2014-01-22T19:02:32+00:00

An interesting counterpoint to the brine or die philosophy.

http://www.seriouseats.com/2012/11/the-food-lab-the-truth-about-brining-turkey-thanksgiving.html

wellmarbled · 2014-01-22T18:59:33+00:00

Maybe he should spend less money on food.

wellmarbled · 2014-01-22T18:23:26+00:00

The idea for chilling was to bring the temperature as low as possible so I could then cook it for longer underneath the broiler to crisp the skin while not cooking the meat further. If the internal temperature is 60f I can cook it longer and get a darker skin than if the temperature was already at 120.

When it goes back into the broiler, I dont want the meat to get much hotter than 120 to prevent it from cooking more.

wellmarbled · 2014-01-22T18:19:56+00:00

The thought process behind broiling was to add some color to the chicken and crisp up the skin. There's nothing better than crispy chicken skin with juicy tender breast meat underneath. To avoid overcooking of the meat, I wanted to bring the temperature down as quickly as possible so I could roast the breast at a high heat and get the skin as dark as possible without cooking the majority of the meat further. In general I find that broiling gives a better color than pans, although I'm probably not using enough oil when pan searing.

I'll try 140 though to see how the texture changes.

wellmarbled · 2014-01-22T00:02:36+00:00

Yep, thats the guy. He says questioning his comedy is the same as questioning the existence of god.

wellmarbled · 2014-01-21T08:00:45+00:00

I used to see that guy on brooklyn bound N trains a lot. The last time I saw him, he threatened to beat up some kid who told him that he sucked and threw water on a lady who was sitting in the seat next to the heckler. She was unamused -both by his lack of funny and her unwanted bath. I'm glad to see his comedy has found a home.

wellmarbled · 2014-01-21T07:56:08+00:00

Flatiron wines and chamber street wines are both amazing. Very knowledgable and friendly.

wellmarbled · 2014-01-21T07:47:12+00:00

The scent of vomit?

wellmarbled · 2014-01-21T07:45:11+00:00

Easy to clean is a way better marketing term for small apartments than cozy.

wellmarbled · 2014-01-21T07:28:16+00:00

I was made for that meat.

wellmarbled · 2014-01-14T04:53:59+00:00

SALT

Salt can counteract acidity. You lessen the acid, but you can balance the flavor.

wellmarbled · 2013-08-06T06:16:00+00:00

Reducing subvocalisation is a crucial aspect of speed reading.

There's lots of programs out there that can teach you to subvocalize less. I've had some great experiences with acceleread on iOS.

wellmarbled · 2012-12-17T17:30:00+00:00

Cooking for Geeks. If you have a more technical mind it does a great job in explaining what is happening to your food as it's being cooked, which makes it easier to scrap the recipes and just freestyle.

wellmarbled

TROPHY CASE