Timmah!
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Everything posted by Timmah!
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for all the beloved companions of a lifetime
Timmah! replied to joedoe's topic in General Discussion
She was a Floyd fan? It was surely a good life! -
I regret buying the game flushing €100 down the toilet
Timmah! replied to Super Max's topic in General Discussion
Yeah! Fuck that game! What's it called?- 16 replies
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côte de boeuf describes there being a bone; calling it 'bone-in' is redundant.
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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.
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Sorry to hear that, bro. It's one of those things where you don't go anywhere, but through it.
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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.
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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...
