In a cabin in the woods. Little family, little whisky, little fire. Life is good.
The good life right there.
Sweet!
Same thing we do every night Pinky, glowing.
↑ that guy gets it
Hanging out with my husband, ordering fruit trees for a little orchard we have planned, and watching our neighbors set off fireworks.
Most excellent! Happy planting! Happy Mew Year!
got a fire going, dinner with the wife, enjoying the new addition. I forgot about fireworks! too long in kommieforniastan. 9mm ammo is expensive, I'll do some .22 pop offs. probably before the champagne. maybe also after.
I ate a whole pizza, now I can't get off the couch
Having a nice dinner, and splitting a bottle of wine with my wife.
Sobering up tomorrow.
Awesome! Enjoy!
Watched a Russian new years movie called Irony of Fate. Now. Working on a Doon and listenimg to the rain. I always liked Metal roofs.
Did a sous vide NY strip to 128, seared it and served it with creamed spinach and a a nice merlot, followed that later with champagne and caviar (shallots, creme freiche and potato chips), did midnight with a toast of single malt scotch and a kiss with the wife.
Very fine! I am ready to delve into sous vide myself. I am well versed on the grill and in the smoker, and I age my own beef. Tell me what you know!?
Random tips:
It's easier to do if you have a foodsaver/vacuum setup. Make SURE that your bags are totally sealed, though. If I suspect a seal might not be 100%, I'll run it through again. A leaky bag is a giant PIA. If you are unsure about your seal, just do the ziplock-immersion technique.
For meat, there's no carryover to worry about. You pick your doneness temp, let it go, and when it comes out, it's ready to finish. You still want to brown it 90% of the time, because no browning happens during the sous vide itself. My go-to for steaks is 128-135 (depending on who I am sharing the steak with, the wife and I like rare) and then finishing on either smoking hot cast iron for 2 min a side, or over a roaring hot charcoal fire about 1/2" from the coals. It also doesn't need to rest after searing.
Dry the meat with a paper towel before you brown it. It's going to be pretty wet out of the bag.
Any sous vide longer than 12 hours really needs a lid. I almost ran my rig dry overnight while doing a 36 hour round roast.
Look for cuts of meat that you normally would pass over, because the sous vide can easily handle 36-72 hour cooks to break down all the connective tissue. A long cooked eye of round roast -- normally a trash roast -- comes out with a tenderloin texture while being super beefy like sirloin.
For a quality steak, you can go much shorter, like 2 1/2 hours, because you don't need to break anything down, just bringing it to your temp.
It's great for chicken breasts or turkey breast that you want to turn into sandwich meat. No browning required, just cook them to your done, and they come out insanely moist and tender, edge to edge.
If you are trying to do 148 degree eggs with the jammy yolks, you will want to give them 30-60 seconds in boiling water afterwards to firm up the whites. It took me a few runny white eggs to figure that one out.
With the whole family, celebrating shooting the shit about my father who passed this year. Miss the old guy, but we have to keep our family together without him.
Cheers from all 8 of us left.
Kids asleep, about to wake my husband from his well-deserved nap. We ate some good food, played around, relaxed with video games and Twilight Zone marathon today. Nice to have some downtime with the family.
Exploring the Internet/Darknet, same as every night...it never gets old! Baked a 10 pound ham ($1 a pound sale), so I'll be having the same as the last five days. Ham and split pea soup, with ham and swiss cheese sandwich. Bedtime snack of a baked potato with ham'n'butter topping. Gotta eat the ham up before it goes bad, not that I mind. I never get tired of ham. Tomorrow I'll likely make some ham salad!
What did you find on darknet. I used to go then just got bored of It.
Pretty much everything you have heard is on the Darknet actually is there. Black market where anything/everything has a price (if you know how to deal with the damn cryptocurrency BS), snuff films, porn of every sort, email providers, services offered, whistleblower sites, scriptkiddie and fraudster sites, forums, underground e-books, you name it. I been exploring it quite awhile, and don't feel like I even penetrated the veneer...but I can say the same of internet.
I used to watch like six hours of TV every day, and a good half of that I was bored...so bored I wasted hours watching shows and movies that was crap, merely because it was the least crappy crap that was on offer. Then I flipped Comcast the bird, threw out the near useless Mohu Leaf antenna, and got VDSL. Now I still watch the occasional TV show or movie for free online, but most of my time is spent just exploring the internet and darknet. I can 'timewarp' six hours easy on just that, and I've not been bored since making the switch. You do have to cultivate a sense of curiosity, and take a more active role in your entertainment, as opposed to just giving in to the couch-potato coma of TV, which requires no more participation then channel-hopping til you find the least boring crap to watch, then surrendering to the mind-numbing drivel (usually leftist propaganda and 'woke' BS).
Oh I got rid of my last TV in 2003. Never really followed that bullshit at all. I saw that there was a ton of shit on Tor but it remained a yawn to me in a lot of ways. It was either paywalled with BTC or it was not working or so sketch that it was risky to even use. I got tired of running multiple OSes and restarting all the time to airgap stuff that is important from stuff that was dangerous, etc. Im fine running linux and fine with crypto but Im not buying shit that way online. Anyway Do you know of any places like Poal/8ch that are all dark net? There was an 8ch on tor back a while ago but overall I found the best stuff on 8ch tbh. Got tons of good stuff there and never found any good shit on Tor.
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