Timmah!
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Everything posted by Timmah!
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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.
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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.
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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.
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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...
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It's what's for breakfast; because I can; because I'm an 'adult'.
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Will take the extra eggs. Frying the steak straight from frozen gets you the sear + pink without the grey, done band in-between.
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Smaller steaks like this, I fry/sear from frozen; eliminates that grey band of 'done' meat.
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No grey band of 'done', just sear & pink.
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https://www.amazon.com/R2-4K-Dashboard-Camera-Recorder-Vision/dp/B074JT3698/ref=zg_bs_3248689011_1?_encoding=UTF8&psc=1&refRID=2GGSE9TJVC3MNBB66T7F You can catch them on sale for $90 if you're not in a hurry or take a little time to look around.. There's also Wirecutter's recommendations: https://www.nytimes.com/wirecutter/reviews/best-dash-cam/
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I remember playing paperboy at the arcades many a year ago; shit, a few dacades ago. People play those fishing games, too; when you can fucking go out & do it for real, anyway.
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As an aside: The Large Hadron Collider contains about 160,000 miles of wiring. Enough to wrap the earth many times over.
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They overcooked it, though. Takes a lot of nuance & familiarity with the oven, equipment, & how to assemble it.
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...hax.
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Graham cracker, sugar, cinammon, butter.
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https://www.allrecipes.com/recipe/8350/chantals-new-york-cheesecake/ I don't use any flour or cornstarch, so it's creamier. I use a glass dish to bake, so I drop the temp. by ~25-30F. No Bain-marie. Bake for about an hour, then leave it to cool in the oven, with the door closed, for a few hours before chilling. I leave the dairy ingredients to sit for about 45 min. before assembling. Yadda yadda...
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A lot of people under 40, with whom I discuss cooking, are surprised to hear leaving dairy at room temperature. When I tell some it stays in the oven for 3 or four hours to cool, they're worried about spoilage in what amounts to a sterile environment.
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Thanks; it's ridiculously decadent & creamy, as I don't use any thickeners like corn starch or flour. French style, if you will. Another trick for creaminess is to bring the dairy ingredients to room temp for an hour before assembling. I bake for ~1hr., then leave it in the oven with the door closed for a few hours to cool.
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It's on-point; cant fade the kid:
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Star Gazers: solar winds for Halloween tonight
Timmah! replied to KaptCrunch's topic in General Discussion
...ate some Sun Chips with dinner & it gave me gas; that counts as solar winds, right? -
Got my booster 5 days ago; when I left, the security gate at the door beeped for some reason. Sore arm & sleepy for the next day. Maybe he got the upgraded nano-flash shot & doesn't even know it; would explain the ominous fb cache repeatedly popping up.
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Such a vibe from one of my favorites; a little smoke & flow with it.
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@KaptCrunch You still didn't elaborate as to how banks & credit card companies ripping-off retailers relates to a cached FB page.
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What does a fb page in your cache have to do with credit card companies hassling small businesses on credit card disputes? The birds sitting on the branches when you step down the street are watching you, too? https://www.mayoclinic.org/diseases-conditions/schizotypal-personality-disorder/symptoms-causes/syc-20353919
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You could make a YouTube series of the process! I have a few suggestions for a name if you need some ideas.
