Sam Lin

Added more rage.

Note that meat grading is done via one meat sample taken from one section of each animal. Depending on the individual animal, other parts of the animal can and will be marbled differently, so it is very possible for an animal graded Choice to have certain better cuts than another animal that was graded Prime. (And vice versa, sometimes a Prime graded animal has some terrible cuts as well.) Always pick based on the piece of meat, not based on the label. And also be aware that there is plenty of good beef out there where the producer simply doesn't want to pay to get graded, a lot of the store brands are this way. Again, pick based on the meat. Just because it doesn't carry a Choice or Prime rating doesn't mean you won't find a great cut. Maybe less likely, but it's still possible. Never Select Select is still a good rule of thumb though.

This is probably better to take to the sous vide thread, but: The main benefit is being to decouple "doneness" with "done." (Defining "done" as safe to eat from a pathogen standpoint. Defining "doneness" as being cooked to where we like it from a taste/texture "good food to eat" standpoint.) Adding cook time, especially on tougher cuts, can be tricky to do without drying them out in conventional cooking. The meat is "done" at 120 or 140 or whatever based on the pathogen time chart, but in the case of a shank or a cheek or a brisket or pork shoulder, it is not at a tenderness level where anyone would want to eat it. At that point, you just need time to break down connective tissues. If you go hotter, it cooks faster, but you dry out the meat more or get a meat texture that maybe you don't like. Think of traditional methods like braising and confit, that's basically a sous vide environment prior to having the easy control of sous vide. Those methods try to immerse the food in a moist/fat environment to reduce moisture loss - sous vide doesn't require it because it never heats the protein to the point of losing the moisture in the first place. Sous vide give you a very reliable way to control temp and time independently, so you can get the meat "done" and then carry it to your desired "doneness." There really is no risk, within reason. Understand the pathogen time/temp chart - the lower the temp, the longer it takes to make food safe to eat. Conventional cooking happens quickly and hot, so the required temp is high - hence the FDA cooking temp recommendations that result in dry pork chops and chicken breasts. But if you use a lower temp, longer cook, you never dry out the meat, you never tighten up the proteins, yet you still render it safe to eat. As a general rule, longer is always safer as it kills more and more pathogens (unless you are so low in temp that you are incubating the pathogens): (Chart stolen from culinaryreviewer.com)

Negged. But regional Costcos do have cooler food items. Taipei:

Hell yes. It's almost criminal, this pair hasn't been played in probably 5-10 years. Bought them new, picked them over Dynaudio because of their looks - honestly the Dynaudio sounded better. Don't regret the decision - as furniture they're still gorgeous. Kids have since made one set of grills disappear, the tweeter housings have been broken on at least one, and someday I'll need to find someone who can check them over and make them sing again.

The original Bangbus.

I do many of these each year - it's actually the first "big meat" thing I learned to cook. And don't just save them for Christmas. Buy some extra every time the meat goes on sale, cut them into two or three bone roasts, freeze them. Cook one a month, cook one a week, whatever. (Don't cook one a day, that's a bit much.) Longcat in spoiler:

Fucking lawl. No, she took drugs to a country where they are illegal. She's getting off lightly, many countries in SEA put people to death every year for the same infraction.

fixed.

This.

I think that just means you Dutch Oven the kitchen?

Sorry if asking the obvious, but is the car mic on mute? It's something like the 4th menu item from left on the Infotainment call screen.

It lets steam get out instead of being trapped between the flat face of the meat and a flat pan.

This. Thin sliced beef/pork/sometimes chicken is a staple for home hot pot in Asian families, and it will be available sliced and frozen at any Asian supermarket. The larger supermarkets will also be able to take a frozen primal and slice it for you.

Allowed. Because dogs.

So, what is taking you so long? You got back by Nov14 and she gave you two extra weeks!

Fixed.

Tried this on a whim, it's actually great.

Be aware that the precut meat at Costco is blade tenderized, which technically makes it unsafe to cook rare/med-rare. The risk is very low, but if you are feeding someone immunocompromised, be aware. Now if you ask the butcher for the entire primal in cryo-vac and cut it yourself, then you have control and it is not tenderized. I'm unclear if the butcher will run it through the tenderizer if you ask them to cut something special for you. Do you even samples bro?

Lavatools also did 20% off sitewide for Black Friday. Their Javelin is every bit of Thermapen performance for much less cost - I have and use both frequently. (originally recommended by Champ on here or on previous board) Crap, looking now it may have ended already.

Too awesome? There's a reason they are popular. And you can make a hell of a meaningful collection just in Moonwatches.

Make sure you buy a sex tent for the RV. And read Wulaw's RV thread. And avoid overpasses.

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