What Are You Doing Right Now

travisdh1

@tim_g Not nearly so bad as it could be, but ouch.

Obsolesce

I feel like if it was a Fedora KVM hypervisor, the iSCSI iniator would not have broken. And if it had, it would have been super simple to reinstall it, and not have to reboot.

DustinB3403

@tim_g said in What Are You Doing Right Now:

Now I can hope for this going direct connection SMB

More like you have that to look forward to allowing you escape Thanks Giving dinner.

Well timed ploy you have there Tim.

"Ohh I've got this server at work that's being a huge pain in the ass, it's just finished. I have to go to the office for a few hours to get this done!"

NerdyDad

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?

DustinB3403

@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?

Beer.

RojoLoco

@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.

RojoLoco

@NerdyDad Easy roasted potato recipe:

Preheat your oven to 425F

1 small bag of baby potatoes (I like the multi colored ones), rinsed and split lengthwise (or quartered if they're big)

Seasoning mix (put all in a large metal bowl):

1tsp each
garlic powder
onion powder
kosher salt
black pepper
fresh chopped rosemary

1/2tsp each
cumin
paprika (or smoked paprika or chipotle powder)
fresh chopped thyme

sprinkle of cinnamon

Slowly whisk 2-4TBSP olive oil into the seasoning mix

Add potatoes and toss to coat

Roast on a parchment covered sheet pan in a single layer at 425F for 40-50 minutes or until slightly browned and crispy

NerdyDad

@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.

RojoLoco

@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?

Obsolesce

@travisdh1 said in What Are You Doing Right Now:

@tim_g Not nearly so bad as it could be, but ouch.

Holding steady at around 110-113 MB/s.

Should be done in about 25 hours.

Dashrender

@tim_g said in What Are You Doing Right Now:

@travisdh1 said in What Are You Doing Right Now:

@tim_g Not nearly so bad as it could be, but ouch.

Holding steady at around 110-113 MB/s.

Should be done in about 25 hours.

880 - 904 Mb/s not bad for a 1 Gb link.

NerdyDad

@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.

RojoLoco

@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.

edit: I was picturing raw, vacuum-sealed steaks ready for the sous vide.

MattSpeller

@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

Obsolesce

@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.

RojoLoco

@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.