my only issue with the sous vide is the same issue I have with the keurig... if a plastic water bottle sits in a hot car, you're not supposed to drink it because the warmth leeches dioxin from the plastic... how is it then safe to cook in it or run hot water through it?

opelmanta1900 wrote:

Hell yes, I like the sous vide.

I won't cook steak any other way now. Sous Vide that ribeye for 2 hours at 130 degrees and then sear it outside on my sear burner. Perfectly done every time with that nice crust from the sear.

This is my first time doing pork chops... wasn't too sure about temp. The video I watched recommended 145 and I was thinking closer to 160 for pork, but I figured I'd go 148 for the first try.

MACS wrote:

Work called around 3p while I was wandering around Menards trying to find a project and offered double time to come in tonight.

So, back to work.

danmdevries wrote:

I was exhausted... slept for 10 hours.

MACS wrote:

I haven't slept 10 straight hours in the last three nights. Thanks for rubbing it in... Jackasssss.

8trackdisco wrote:

Overtime is nice... double time is worth going to work!

MACS wrote:

Asparagus makes your peeper stink I hear? Guess we should ask Frank?

fishinguitarman wrote:

I took a muscle relaxer. Guaranteed to make you sleep like a baby.

Unisom is a close second.

MACS wrote:

Yeah... the chops are delicious. My rub is awesome on pork shoulders, and it was good on the chops, but I liked the salt/pepper/garlic one better.

Very tender, pretty moist. I think 145 would have been perfect.

MACS wrote:

I took a muscle relaxer. Guaranteed to make you sleep like a baby.

Unisom is a close second.

MACS wrote:

What did you take?

rfenst wrote:

Flexeril.

MACS wrote:

I can stay awake through any opiate for the most part... flexeril makes me pass out like a 12 year old drinking scotch...

opelmanta1900 wrote: