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Jimbaround

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  1. Jimbaround

    Wine

    Jimbaround replied to Hollywood's topic in Food and Travel

  2. Jimbaround
    Right back at you. I use the Angels Envy Rye as it gives an awesome cinnamon/vanilla flavor.
  3. Jimbaround
    If you want to mix it up try the Old Grandad 114. It's not a rye, but it's a very high rye bourbon (27%). It's my go to for a Manhattan. It's a bit punchy so make sure the ice melts a bit.
  4. Jimbaround

    Wine

    Jimbaround replied to Hollywood's topic in Food and Travel

    Elyse makes a really nice Zin as well. Not 100% sure is Specs carries their Zin though.
  5. Jimbaround
    I'm in. To whom and how do I pay my donation?
  6. Jimbaround
    The Voss menu is the same as Kirby, and I'm sure the chop is just as good. We actually went to the Voss location last night because Kirby was such a shit show.
  7. Jimbaround

    Wine

    Jimbaround replied to Hollywood's topic in Food and Travel

    Gave this one an 8 hour decant. Nice big cab.
  8. Jimbaround
    I don’t think fried turkey is any better than a well Cooked oven turkey. I don’t understand how people go all orgasmic over a fried turkey.
  9. Jimbaround
    I’m feel like I need to duck after saying this, but the Carrabas on Kirby does an excellent job with their lamb chops.
  10. Jimbaround
    Regular coke works just as well, but with all the sugar clean up is worse so people use DC instead.
  11. Jimbaround
    Mmmm, that J Daniel is delicious.
  12. Jimbaround
    Probably go to 130. Need to make sure the fat is rendered.
  13. Jimbaround
    I’m going to do our 10lb Christmas prime rib in the sous vide. I’ll put a salt/pepper/garlic/rosemary rub on it while in the bag then shove it in a 500deg oven for 15 min. I’m excited/nervous about switching it up.
  14. Jimbaround

    Wine

    Jimbaround replied to Hollywood's topic in Food and Travel

    For the price you think they would ship in a nicer box.
  15. Jimbaround

    Getting old sucks

    Jimbaround replied to Hate's topic in Lulz

  16. Jimbaround

    Getting old sucks

    Jimbaround replied to Hate's topic in Lulz

  17. Jimbaround
    Check Flyertalk.com. They have threads for inflight service for all the major carriers in the Miles & Points forum.
  18. Jimbaround
    Don't rely on time. All ovens hold temps differently. Buy a probe thermometer and rely on the internal temp. For a 1 inch thick steak I go for 125 internal and then sear for a minute and a half (or so) each side.
  19. Jimbaround
    Here's what I currently have working: 14lb choice strip. I'm going to check it after a week and see what we've got. No fancy bags, and just some coarse salt on the bottom of the pan... why not? This is after 5 days and you can see how dark it's already getting. Open aging is much much quicker than the bag.
  20. Jimbaround
    Here's the 30-day. It was funky, but not in a bad way (I can't find the cooked pics). Just a very powerful aroma and flavor. Also, I started with a 5lb hunk and ended up with a 18oz (1.1 lbs) steak. Unbeknownst to me there was a slice (puncture) in one side of the meat that went in about 4 inches. One whole side had "rot" from the inside and I had to discard it. Still a fun experiment. Week 2ish Week 3ish
  21. Jimbaround
    I've never used bags and usually put it on a rack in the garage fridge (doesn't see regular opening/closing). As you can see I've used salt blocks but I can't say they make a difference (nothing scientific to back up my thought). I have found the meat dries out pretty quickly and about 14 days is the most I want to go. The most I've done is about 30 days (might have been 35, I don't remember) and that meat was delicious in a bleu cheese way. Too rich and funky to eat a whole steak. Pics 14-Day strip. Ready for slicing Sliced Money shot - This steak was just awesome. Deep rich beefy flavor and very tender.
  22. Jimbaround
    Variety is the spice of life.
  23. Jimbaround
    I have been cooking to 125 in the sous vide and then searing for 2 min a side (thicker steak) and tend to get the sear I want without overcooking the steak. Lately, I've been going straight to the grill for 2 min rotate, 2 min flip, 2 min rotate, 1.5 min and then rest.
  24. Jimbaround
    It's fine to turn your nose up at Jack Daniels, but those $6 32oz Jack and Cokes at the Marquis will always hold a place in my heart.
  25. Jimbaround
    I just write "NOT ALCOHOL" in big letters on the package. Seems to work.

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