What Are You Doing Right Now
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@rojoloco said in What Are You Doing Right Now:
@nerdydad said in What Are You Doing Right Now:
@rojoloco said in What Are You Doing Right Now:
@nerdydad said in What Are You Doing Right Now:
@rojoloco said in What Are You Doing Right Now:
@nerdydad said in What Are You Doing Right Now:
Just received a half-case of sous vide prime rib steaks, with heating instructions and seasoning. This is going to be soooo good, my mouth is watering just thinking about it.
Hey @RojoLoco, what would you suggest I put with this?
Keep it simple. Garlic mashed potatoes and blanched green beans are always good. If you're feeling fancy, make a nice red wine / balsamic reduction to drizzle over the top.
Important thing here is temperature... what do the instructions suggest as a cooking temp? Remember, if you plan to sear it, you want your sous vide set 10-15 degrees F below your target temp. Maybe less if you use a torch. Also, brushing with melted butter after it comes out of the bag will aid the searing process.
The sous vide process was already done for me. It tells me to put it on at about 250 degrees. I didn't catch to see for how long though.
?????????????
Woah, that's way too high. If they are already cooked, they only need to be seared. When I do a steak, I set it somewhere between 112-116F. Add searing heat and carryover, and you have perfect mid-rare. 250F will give you well done in a short time.
Got a link to the vendor site or the instructions?
I work for the meat packing company that gave them to me. We have a professional kitchen. They were sous vide cooked at about 122F. Should be good to just sear right now.
@nerdydad said in What Are You Doing Right Now:
@rojoloco said in What Are You Doing Right Now:
@nerdydad said in What Are You Doing Right Now:
@rojoloco said in What Are You Doing Right Now:
@nerdydad said in What Are You Doing Right Now:
Just received a half-case of sous vide prime rib steaks, with heating instructions and seasoning. This is going to be soooo good, my mouth is watering just thinking about it.
Hey @RojoLoco, what would you suggest I put with this?
Keep it simple. Garlic mashed potatoes and blanched green beans are always good. If you're feeling fancy, make a nice red wine / balsamic reduction to drizzle over the top.
Important thing here is temperature... what do the instructions suggest as a cooking temp? Remember, if you plan to sear it, you want your sous vide set 10-15 degrees F below your target temp. Maybe less if you use a torch. Also, brushing with melted butter after it comes out of the bag will aid the searing process.
The sous vide process was already done for me. It tells me to put it on at about 250 degrees. I didn't catch to see for how long though.
?????????????
Woah, that's way too high. If they are already cooked, they only need to be seared. When I do a steak, I set it somewhere between 112-116F. Add searing heat and carryover, and you have perfect mid-rare. 250F will give you well done in a short time.
Got a link to the vendor site or the instructions?
I work for the meat packing company that gave them to me. We have a professional kitchen. They were sous vide cooked at about 122F. Should be good to just sear right now.
Gotcha. But sear quickly over the hottest flame you can muster to keep the final temp acceptable.
Damn it you guys now I'm hungry
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@mattspeller said in What Are You Doing Right Now:
@rojoloco said in What Are You Doing Right Now:
@nerdydad said in What Are You Doing Right Now:
@rojoloco said in What Are You Doing Right Now:
@nerdydad said in What Are You Doing Right Now:
@rojoloco said in What Are You Doing Right Now:
@nerdydad said in What Are You Doing Right Now:
Just received a half-case of sous vide prime rib steaks, with heating instructions and seasoning. This is going to be soooo good, my mouth is watering just thinking about it.
Hey @RojoLoco, what would you suggest I put with this?
Keep it simple. Garlic mashed potatoes and blanched green beans are always good. If you're feeling fancy, make a nice red wine / balsamic reduction to drizzle over the top.
Important thing here is temperature... what do the instructions suggest as a cooking temp? Remember, if you plan to sear it, you want your sous vide set 10-15 degrees F below your target temp. Maybe less if you use a torch. Also, brushing with melted butter after it comes out of the bag will aid the searing process.
The sous vide process was already done for me. It tells me to put it on at about 250 degrees. I didn't catch to see for how long though.
?????????????
Woah, that's way too high. If they are already cooked, they only need to be seared. When I do a steak, I set it somewhere between 112-116F. Add searing heat and carryover, and you have perfect mid-rare. 250F will give you well done in a short time.
Got a link to the vendor site or the instructions?
I work for the meat packing company that gave them to me. We have a professional kitchen. They were sous vide cooked at about 122F. Should be good to just sear right now.
@nerdydad said in What Are You Doing Right Now:
@rojoloco said in What Are You Doing Right Now:
@nerdydad said in What Are You Doing Right Now:
@rojoloco said in What Are You Doing Right Now:
@nerdydad said in What Are You Doing Right Now:
Just received a half-case of sous vide prime rib steaks, with heating instructions and seasoning. This is going to be soooo good, my mouth is watering just thinking about it.
Hey @RojoLoco, what would you suggest I put with this?
Keep it simple. Garlic mashed potatoes and blanched green beans are always good. If you're feeling fancy, make a nice red wine / balsamic reduction to drizzle over the top.
Important thing here is temperature... what do the instructions suggest as a cooking temp? Remember, if you plan to sear it, you want your sous vide set 10-15 degrees F below your target temp. Maybe less if you use a torch. Also, brushing with melted butter after it comes out of the bag will aid the searing process.
The sous vide process was already done for me. It tells me to put it on at about 250 degrees. I didn't catch to see for how long though.
?????????????
Woah, that's way too high. If they are already cooked, they only need to be seared. When I do a steak, I set it somewhere between 112-116F. Add searing heat and carryover, and you have perfect mid-rare. 250F will give you well done in a short time.
Got a link to the vendor site or the instructions?
I work for the meat packing company that gave them to me. We have a professional kitchen. They were sous vide cooked at about 122F. Should be good to just sear right now.
Gotcha. But sear quickly over the hottest flame you can muster to keep the final temp acceptable.
Damn it you guys now I'm hungry
Yeah they need to keep this to PMs... they are making the whole ML community hungry.
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@tim_g said in What Are You Doing Right Now:
@mattspeller said in What Are You Doing Right Now:
@rojoloco said in What Are You Doing Right Now:
@nerdydad said in What Are You Doing Right Now:
@rojoloco said in What Are You Doing Right Now:
@nerdydad said in What Are You Doing Right Now:
@rojoloco said in What Are You Doing Right Now:
@nerdydad said in What Are You Doing Right Now:
Just received a half-case of sous vide prime rib steaks, with heating instructions and seasoning. This is going to be soooo good, my mouth is watering just thinking about it.
Hey @RojoLoco, what would you suggest I put with this?
Keep it simple. Garlic mashed potatoes and blanched green beans are always good. If you're feeling fancy, make a nice red wine / balsamic reduction to drizzle over the top.
Important thing here is temperature... what do the instructions suggest as a cooking temp? Remember, if you plan to sear it, you want your sous vide set 10-15 degrees F below your target temp. Maybe less if you use a torch. Also, brushing with melted butter after it comes out of the bag will aid the searing process.
The sous vide process was already done for me. It tells me to put it on at about 250 degrees. I didn't catch to see for how long though.
?????????????
Woah, that's way too high. If they are already cooked, they only need to be seared. When I do a steak, I set it somewhere between 112-116F. Add searing heat and carryover, and you have perfect mid-rare. 250F will give you well done in a short time.
Got a link to the vendor site or the instructions?
I work for the meat packing company that gave them to me. We have a professional kitchen. They were sous vide cooked at about 122F. Should be good to just sear right now.
@nerdydad said in What Are You Doing Right Now:
@rojoloco said in What Are You Doing Right Now:
@nerdydad said in What Are You Doing Right Now:
@rojoloco said in What Are You Doing Right Now:
@nerdydad said in What Are You Doing Right Now:
Just received a half-case of sous vide prime rib steaks, with heating instructions and seasoning. This is going to be soooo good, my mouth is watering just thinking about it.
Hey @RojoLoco, what would you suggest I put with this?
Keep it simple. Garlic mashed potatoes and blanched green beans are always good. If you're feeling fancy, make a nice red wine / balsamic reduction to drizzle over the top.
Important thing here is temperature... what do the instructions suggest as a cooking temp? Remember, if you plan to sear it, you want your sous vide set 10-15 degrees F below your target temp. Maybe less if you use a torch. Also, brushing with melted butter after it comes out of the bag will aid the searing process.
The sous vide process was already done for me. It tells me to put it on at about 250 degrees. I didn't catch to see for how long though.
?????????????
Woah, that's way too high. If they are already cooked, they only need to be seared. When I do a steak, I set it somewhere between 112-116F. Add searing heat and carryover, and you have perfect mid-rare. 250F will give you well done in a short time.
Got a link to the vendor site or the instructions?
I work for the meat packing company that gave them to me. We have a professional kitchen. They were sous vide cooked at about 122F. Should be good to just sear right now.
Gotcha. But sear quickly over the hottest flame you can muster to keep the final temp acceptable.
Damn it you guys now I'm hungry
Yeah they need to keep this to PMs... they are making the whole ML community hungry.
Hey, @NerdyDad works for the meat company.... just sayin'....
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With schools out and lots of people off all week, it's like a ghost town around the office today...
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Waiting on people to go home so I can do some maintenance.
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@mattspeller said in What Are You Doing Right Now:
@tim_g said in What Are You Doing Right Now:
And of course no male-male USB 3 cable...
Gotta roll your own man.
http://hades.mech.northwestern.edu/images/6/67/Soldering_x.gif
no no no no no.
You do it like this.
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@hobbit666 said in What Are You Doing Right Now:
Uninstalling a Windows Update that's killed some Epson printers
WIndows Update for you
https://support.microsoft.com/en-us/help/4055038/november-21-2017-kb4055038 -
Moved into Chapter 4 of my RHCSA book. Looks like my new toy for the next few days is
setfacl:D. -
Good morning to all!
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watching some videos on Ethical Hacking
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Good morning! Off to do a few jobs, then back to the home office to hopefully catch up on stuff before the holiday.
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Morning all y'all!
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Altigen phone server = sold back to the person from whom our company bought it (before my time). Got a little money back for a server worth $0.
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Just about time for me to head home for a nice, long weekend.
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@rojoloco said in What Are You Doing Right Now:
Just about time for me to head home fro a nice, long weekend.
Happy Thanksgiving!
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Since the people from whom I need information (for my consolidation project) are on vacation, I'm taking some time to look options to manage user workstation authentication and configuration -- especially since our local AD doesn't so much for our 50% of workstations that are outside the office.
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@eddiejennings said in What Are You Doing Right Now:
Since the people from whom I need information (for my consolidation project) are on vacation, I'm taking some time to look options to manage user workstation authentication and configuration -- especially since our local AD doesn't so much for our 50% of workstations that are outside the office.
Sodium Suite
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Anybody seen this thing yet?
Norton has taken a play from The Cisco book... This thing has a subscription required to make it work.
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@dbeato said in What Are You Doing Right Now:
@eddiejennings said in What Are You Doing Right Now:
Since the people from whom I need information (for my consolidation project) are on vacation, I'm taking some time to look options to manage user workstation authentication and configuration -- especially since our local AD doesn't so much for our 50% of workstations that are outside the office.
Sodium Suite
Definitely worth a look. We also use Office365 (Exchange Online for most people, but eventually I want to move the staff who have company computers to Business Premium), so I'm curious to see how I can tie the workstation authentication to that.
