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Off Topic Off Topic - General non-Corvette related discussion. |
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01-08-2018, 3:17pm | #61 | ||||||||
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I wonder how the restaurants using Sous Vide handle doneness. Maybe they have 3-4 pots holding steaks at different temps... |
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01-08-2018, 4:40pm | #62 | ||||||
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That's how the restaurants do it. Several units at different levels of doneness.
If someone wanted a well done steak they might pop a medium-well one in a microwave for about 30 seconds. I doubt they keep very many well done steaks on hand. |
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01-27-2018, 2:08pm | #63 | |||||||
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01-27-2018, 8:01pm | #64 | ||||||
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02-02-2018, 12:25pm | #65 | ||||||
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02-02-2018, 1:23pm | #66 | |||||||
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Best beef I've ever had. Beats even Pat LaFrieda out of New Jersey. |
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02-02-2018, 3:33pm | #67 | ||||||
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02-02-2018, 4:49pm | #68 | ||||||
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02-03-2018, 7:25am | #69 | ||||||
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My buddy just moved into a new home and he's getting some fancy new BBQ-ing equipment since he now has the room for it. He lived in an Apt. previously.
He's invited my wife and I over along with some other friends to help him christen his new place by having a cookout. He ordered one of these... U.M. AMERICAN WAGYU GOLD GRADE WHOLE RIBEYE ROLL 20+ Lbs.... |
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