Timmah!

We do; ergo, this is clearly NOT a food post & belongs in the 'storytelling' forums, if there is one!

That';s right up there with Tron posting a pdf. of a restaurant menu.

No pics = didn't happen.

WOo HOO X2

Yes, I had already settled on toasted coconut & pecan. Omitted that part to see what people would suggest, & to give the opportunity to imagine it the way they like. Gonna try that recipe next time; thanks.

Having held me in good stead all these years, the Boy Scout motto has motivated me to buy this, among other things over time. Better to have it & not need it than the converse. So, you can say today's episode is sponsored by the letter 'P' & the number '100'. Unopened, the filters are good for ~4 years. Once opened, the particulate filtration actually becomes more efficient over time, with accumulating filtrates adding to the effectiveness of the filters. For ~$40 - $50, it's a GREAT investment. https://www.amazon.com/dp/B009POHLRC?psc=1&ref=ppx_yo2_dt_b_product_details https://www.amazon.com/dp/B008MCUULW?psc=1&ref=ppx_yo2_dt_b_product_details

Yes, this became readily apparent & resulted in my building this:

What topping shall this fine cake have?

Noe that was entirely uncalled for. Just...eww!

She was a Floyd fan? It was surely a good life!

Yeah! Fuck that game! What's it called?

côte de boeuf describes there being a bone; calling it 'bone-in' is redundant.

Can't say; build my own. There's a certain satisfaction in it; for me, anyway. Gonna hold off until the prices come down after silly season & the new AMD architecture drops in a few months' time; should bring the prices of extant hardware down.

Top-notch Idiots:

Sorry to hear that, bro. It's one of those things where you don't go anywhere, but through it.

Not trying to be a pain in the ass; just obsessive about details; often unnecessarily so. Yes, sugar cuts acidity. And I'm far from a master chef.; although I'm strong in many areas.

Season it, then let it sit in the fridge overnight, preferably on a wire rack, to let the surface dry. (Browning/searing/Maillard can only take place on a dry surface.) Then freeze it for a couple hours before frying. If the surface isn't dry, heat for searing is wasted driving off moisture before the searing can begin; which means you're steaming the steak at the beginning. Piercing the steak before rubbing-in the seasoning helps it penetrate while sitting in the fridge overnight.

A roux is simply flour & fat; a thickening agent, not a cutting agent. You add seasoning to it to give it flavor, not to cut any extant seasoning.

Yes, there's 'a pinch of sugar'; a steak is generously seasoned with salt & pepper; is it salt-based? A tomato sauce would be...wait for it....tomato-based.

When I learned the 5 mother sauces; it became apparent 4 of the 5 start with roux; none of them, to my recollection, feature sugar as the main ingredient...

It's what's for breakfast; because I can; because I'm an 'adult'.

Will take the extra eggs. Frying the steak straight from frozen gets you the sear + pink without the grey, done band in-between.