So after eating 90% clean for the last 4 months, I ate a McDs Double QP...

[The True Adonis]

Straw Man,

What circulator are you using for Sous Vide? 

[Straw Man]

You sliced it incorrectly and it looks a bit over done.

Hope this helps.  Also, NY Strip is okay, but a real steak is a Ribeye, preferably a cowboy steak.  Hope this helps.

Learn how to slice your meat correctly.  It will make a world of difference in flavor and chew.

It was cooked in a water bath at 130 degrees and was perfect

I could cut it with a fork

It's cut just fine for my taste and isn't that exactly what we've been debating on this thread

btw - I've NEVER on this board claimed to be some kind of an expert chef of cook.....unlike you

[Shockwave]

You sliced it incorrectly and it looks a bit over done.

Hope this helps.  Also, NY Strip is okay, but a real steak is a Ribeye, preferably a cowboy steak.  Hope this helps.

Learn how to slice your meat correctly.  It will make a world of difference in flavor and chew.

You're talking about slicing it perpendicular to the long side, at a 45* angle, correct? Thats how I cut mine.

[El Diablo Blanco]

Looking at your meat again, you have no visible sear on it, no crust.

You would have been better off at Outback, which has consistent quality and actually uses Prime.  

Aren't you the one that promotes sous vide for steaks?  Where's the sear from boiling the meat in a bag?

[Shockwave]

Aren't you the one that promotes sous vide for steaks?  Where's the sear from boiling the meat in a bag?

You sear it once it comes out.

[King Shizzo]

Adonis once again trolling to perfection. Getting people to explain themselves over and over.....
 

[Straw Man]

Also, you have visible wads of fat on that meat that could have been charred for more taste.  Try again.

I actually like the fat uncharred

the recipe called for a quick sear in the beginning and then another sear at the end but just wanted to eat it because I was hungry and it tasted damn good the way it was

It's the first time I've ever done a sous vide and I did it on the stove with an 8 dollar thermometer

could it be better ...sure

was it pretty damn good the way it was...definitely

it was not shit (unlike your arrogant claim when you know nothing about me)

[The True Adonis]

It was cooked in a water bath at 130 degrees and was perfect

I could cut it with a fork

It's cut just fine for my taste and isn't that exactly what we've been debating on this thread

btw - I've NEVER on this board claimed to be some kind of an expert chef of cook.....unlike you

What kind of circulator do you use?  


Also on a side note to everyone: Chipotle Sous Vides all their meat.  So you if like Chipotle, you are eating Sous Vide.  

[The True Adonis]

I actually like the fat uncharred

the recipe called for a quick sear in the beginning and then another sear at the end but just wanted to eat it because I was hungry and it tasted damn good the way it was

It's the first time I've ever done a sous vide and I did it on the stove with an 8 dollar thermometer

could it be better ...sure

was it pretty damn good the way it was...definitely

it was not shit (unlike your arrogant claim when you know nothing about me)

Use a Beer Cooler.  On the stove is stupid.

Your recipe is retarded if it told you to sear once in the beginning and once in the end.  It should be done at the end of cooking in a water bath.

[The True Adonis]

I actually like the fat uncharred

the recipe called for a quick sear in the beginning and then another sear at the end but just wanted to eat it because I was hungry and it tasted damn good the way it was

It's the first time I've ever done a sous vide and I did it on the stove with an 8 dollar thermometer

could it be better ...sure

was it pretty damn good the way it was...definitely

it was not shit (unlike your arrogant claim when you know nothing about me)

Here, this will help you in the future.

[Straw Man]

Straw Man,

What circulator are you using for Sous Vide? 

didn't use one

my brother spent the weekend sending me photos of the results using a $400 digital unit

I used this guys method (and note he said don't skip the sear at the end and I skipped it because I was hungry and didn't give a shit and I also didn't make the mushroom ragu).  I was just fooling around with the method and wanted to eat some good quality meat

http://foodwishes.blogspot.com/2011/01/stovetop-sous-vide-episode-2-ny-strip.html

I also used this seasoning (after searing) but before vacuum sealing
http://www.penzeys.com/cgi-bin/penzeys/p-penzeysmuralofflavor.html

again, I have NEVER made any claims to be a cook or chef on this board

[Big Chiro Flex]

didn't use one

my brother spent the weekend sending me photos of the results using a $400 digital unit

I used this guys method (and note he said don't skip the sear at the end and I skipped it because I was hungry and didn't give a shit and I also didn't make the mushroom ragu).  I was just fooling around with the method and wanted to eat some good quality meat

http://foodwishes.blogspot.com/2011/01/stovetop-sous-vide-episode-2-ny-strip.html

I also used this seasoning (after searing) but before vacuum sealing
http://www.penzeys.com/cgi-bin/penzeys/p-penzeysmuralofflavor.html

again, I have NEVER made any claims to be a cook or chef on this board

You've gotta be the dumbest person I've ever met to sear before you put it in the water bath.

[Straw Man]

Use a Beer Cooler.  On the stove is stupid.

Your recipe is retarded if it told you to sear once in the beginning and once in the end.  It should be done at the end of cooking in a water bath.

yet I got the idea from an actual former professional chef

so fucking stupid of me

[Straw Man]

You've gotta be the dumbest person I've ever met to sear before you put it in the water bath.

watch the video dumbass

I was just "sort of" following this guys method and like I said I didn't even do the 2nd sear because I just wanted to eat

[The True Adonis]

yet I got the idea from an actual former professional chef

so fucking stupid of me

Its really stupid, coupled with your pre sear= moronic.

See the video I posted. THAT is how you do it.  

[The True Adonis]

didn't use one

my brother spent the weekend sending me photos of the results using a $400 digital unit

I used this guys method (and note he said don't skip the sear at the end and I skipped it because I was hungry and didn't give a shit and I also didn't make the mushroom ragu).  I was just fooling around with the method and wanted to eat some good quality meat



I also used this seasoning (after searing) but before vacuum sealing
http://www.penzeys.com/cgi-bin/penzeys/p-penzeysmuralofflavor.html

again, I have NEVER made any claims to be a cook or chef on this board

ROFLMAOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOo

You skipped the sear.  I could tell it was pure shit.  What a waste of meat.

You can`t hide it from me.

[Big Chiro Flex]

watch the video dumbass

I was just "sort of" following this guys method and like I said I didn't even do the 2nd sear because I just wanted to eat

I'm just playing bro I don't care how you cook or slice  your meat as long as you enjoy it, that's all that matters  

[BikiniSlut]

Wrong.

Totally wrong.  Your body does not have any special signals to "detect" a preservative.  You actually think you know EXACTLY when you are eating Seaweed, which is a common preservative and is all natural?

No.....I'm 100% correct. I don't want too debate right now a I'm on my phone but when I get my commuter hooked b up again I will. I can't post shit from my phone.

[The True Adonis]

ROFLMAOOOOOOOOOOOOOOOOOo

Straw Man,

You seasoned it after you "seared" it (which you say you skipped),
You have NO clue what you are doing.  That is NOT when you season meat.

[Palpatine Q]

Your favorite "local burger place" uses Cheese and Buns with preservatives, yet you gobble it up with pride and pretend that they are cave aging their cheese in the walk in freezer and and mixing, baking and fermenting a burger bun just for little old special you.     Its hilarious actually.


So tell me, what American Cheese (which is considered standard fare on American Hamburgers) is made without preservatives?  Are you some sort of wizard or something that has come up with a new recipe?

Also, how many loaves of bread have you ever baked?  Have you ever made your own burger buns?  I already know the answer to those questions, so don`t bother replying.

I believe I said way back when in this thread that I have no illusions that ANY cheeseburger would be considered healthy. I dont eat them.often.

But when I do...I eat Grade A beef and high quality ingredients..aged cheddar..prtezel loaf bun...raw onion from the swiss Alps ..not the cheapest shit money can buy at.......MCDONALD'S...LOLOLOL.

[dustin]

That shit (literally) just sits in your stomach and pulls water from all over the place, leaving you bloated in the middle and flat everywhere else.  Until you take at least 8-9 shits to flush it from your body. I can't stand that crap.

When I want to hit some junk food with higher than norm carbs and fats, I just go down to the Vietnamese  place here and order a XL bowl of pho soup with sirlion, eye round, and beef balls.

Similar to this :

Holy fuck, for a moment I thought you were calling pho shit. I was just about ready to fight you!

It's a lot of work making the broth but you can make a garbage can sized pot full of it and freeze it if you've got the space. We don't use none of that cooked meat though, it's gotta be raw and with lots of tendon and tripe. I use tons of hoison sauce and sriracha and tons of limes. Mmm... any time you're sick or hung over this is the best comfort food, hands down.

[Straw Man]

Its really stupid, coupled with your pre sear= moronic.

See the video I posted. THAT is how you do it.  

since you claim to be such a great cook explain why it's stupid

you don't need a  sous vide machine or even circulation (assuming it's only small amount of food)

why are you pretending there is any one way to cook ?

http://www.chefsteps.com/activities/presearing-for-sous-vide

[The True Adonis]

I believe I said way back when in this thread that I have no illusions that ANY cheeseburger would be considered healthy. I dont eat them.often.

But when I do...I eat Grade A beef and high quality ingredients..aged cheddar..prtezel loaf bun...raw onion from the swiss Alps ..not the cheapest shit money can buy at.......MCDONALD'S...LOLOLOL.

Nothing is wrong with a Cheeseburger and is healthy.  All Beef for human consumption is Grade A.  Do you know the ingredients of a Pretzel Bun, I do.  

[Straw Man]

ROFLMAOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOo

You skipped the sear.  I could tell it was pure shit.  What a waste of meat.

You can`t hide it from me.

yep, and I told you I skipped in spite of the person in the video saying don't skip it

who gives shit

I'm honest (how about you?)

it was the first time I ever tried it

I was hungry and wanted to eat

still tasted fanstastic

[Straw Man]

ROFLMAOOOOOOOOOOOOOOOOOo

Straw Man,

You seasoned it after you "seared" it (which you say you skipped),
You have NO clue what you are doing.  That is NOT when you season meat.

salt and pepper for the pre-sear

and then seasoning BEFORE the vacuum seal

being the expert you are you know that the vacuum seal also serves as a way to marinate the meat and many sous vide recipes call for putting seasoning, aromatics, etc... in before you vacuum seal

how is it you're a self appointed expert and don't know this?