Erm, yeah, you were.

Darlington Pair

My pleasure. I'm looking at the beer cooler hack.

google? are you an onion headed twatt?

First of all, you've quoted my post, which also seems odd since I'm talking about how you used the word. I'll let that slide though, baby steps and all that.

Secondly, my point is not actually any less valid just because there is very little knowledge of the topic across the population. It actually enforces my point, dumbass. It isn't less true that there are no items X in Sample 1 just because there aren't any in Population 1.

Pretty clearly used correctly. Now, really, good night/good day.

Just as a side note:

You dont need to spend big money on the cooker. Most home beer supply stores have temperature controlled heating elements that are very accurate. Its imperative to mash at a really tight temperature range of between 155 and 165, so these heating elements work well for this. They are temperature controlled, hold the temp tightly and are accurate, semi durable and reasonably priced.

You've tried to substitute "correlation" for "point", I suspect. Sorry, no matter how many times you wish to say it was correct, it really wasn't.

I don't believe there isn't anything that an individual will not be mistaken, if one uses a water bath.

American English, please.

i

arsole, arsole. blood red dragon on a field of green, you twatte.

OK, so test one is actually very tasty. When I pulled it out of the water, the steaks felt a good solid med rare, pale and kinda gray on the outside, which I expected. I seared at 600+ degrees for somewhere between 45 second and 1 minute. Results were good.

:spock:

These are good steaks, and it's been a while since I had a KC strip, but these seem tenderer than normal. And med rare is significantly rarer than Mrs. FMB! normally likes, but she's wolfing it down, and says it's got got good flavor and not under-done.

The texture seems denser. It's good, but it's slightly different than you'd expect from a steak, I think.

The color in the pics is a little off - yellow kitchen plus fluorescent lighting means bad colors. The color in the last pic is close, but still looks like it's more done than the steak actually is.

Hurry up FMB! I've read plenty on souse vide and it's definitely something I might like to try. I'd really like to hear about your experience with it, you being the resident food guru and all.