Which one? Lordy - that's a wide open area there.

Nyquist frequency

Ah. I guess I just don't get trolling. Seems like a waste of time when you could actually join the conversation and add something useful.

:shrug:

Yes, I've read the thread. I knew a (very) little about Sous Vide from cooking shows and a trip to Europe, but I don't know anything about the home version, which is what Fire Me Boy! is talking about. I was saying that I suspect that's about par for the course on any board that's not specifically oriented to cooking, since it's something that's new to the home.

e^2*2pi*f0*n*j*t

It's a last resort. I didn't have anything useful so I trolled.

I'm probably going to start with a Massaman.

Again, it isn't clear whether you've cooked up a batch of meth in the thing which has impaired your judgement, but the likelihood that you were going to get any hits on this method here were...slim to none, and slim just left town.

There are people on here that still kill their own food.

And what point do you suppose I was making?

Do you read or am I writing sentences like kcnut?

Great. It will be just you and your experiences then, along with some token "sounds great!" comments, as no one else knows dick all about it, and you're unhappy with the trolling.

Feel free to GTFO then. No one's keeping you here.

You were relating the number of people who'd know to the CCW, slick. My point is that your correlation there is a poor one, given how relatively few people in the U.S., on any thread, are going to no about this stuff.

I'd speculate that, on this board, you could find people who have knowledge about many of world's cuisines. Not everyone here is going to be confined to possum and squirrel.

Best Massaman I've ever had was with seafood and a departure from tradition with avacado wedges.

Thai/Mexican fusion, or just a general twist on the basic idea?