Did you commission a death panel that decided the fish wasn't more important that cooking steak, so they had to go?

I decided that the headache of a quarantine tank was far greater than just crossing my fingers and dropping the fish into the main tank. It's worked out for me so far.

With a 135, a 90 and a 42, I have plenty of space for any fish that are eventually displaced by this decision.

Gentrification, man. A plain ol' working class goldfish just can't find a place to hang his hat these days...

No need to use hot water when a cast iron works perfectly. Sous vide is for people who don't know how to use an oven or pan.

Troll post is trolling.

ROFL


Did you give me up GloryDayze?

It's not just the center tip. One of the things about grilling or roasting or pan frying is that to get the center where you want it, you invariably have to essentially overcook the outer layers. So if you look at the middle of a steak, the middle will be perfect, but as you move in rings to the outside of the steak, the meat gets more well done.

One of the benefits of sous vide is that the entire piece of meat will be exactly the temperature you want it. And with a quick 30- or 60-second sear, you'll get a nice browning without overcooking the outer layers.

http://sansaire.com/wp-content/uploa...onal-steak.jpg

LMAO

No, he didn't. I just know you're not that stupid. :D

Well shit, I was expecting this to last a lot longer and be more entertaining. I was about to throw the "why would you boil ribs" out there.

So, you have a pan and know how to use it?

Can you fry a troll? Grill one?

That is NOT polite, BL...pelvic inflammatory disease is nothing to laugh about...

Troll is pretty tough. I'd probably braise in a dutch oven.

Hmmmmmm, the Dutch doesn't look to tough. In this case I think the Sous Vide route (with some champagne) might be better.

http://1.bp.blogspot.com/_yV4_tPpxwX...hment.aspx.jpg

I've got a couple strips I'm probably going to sous vide tonight. I'm thinking about making a balsamic reduction or a port sauce for it.

So, strippers in the jacuzzi.. Like...

I really enjoy a balsamic reduction, but I haven't tried a port one. If I buy port good enough to drink I usually drink it. I try not to cook with wine that I wouldn't drink.