On a lovelier note. Forecasted to get 6-10 inches of lake effect in a few hours progressing into the morning I got the snowblower up and running. Damn pull cored snapped. So electrical start it was. Should also buy a new shovel.

I dont have access to your thread.

Yea, sorry. It's just some questions on personal things.

he has been asking for opinions on lube choice for his "first time".......

I'm no amateur! Astroglyde has always been my choice. KY is brand name junk. Now the recent purchase of flow in the dark condoms.... that's a different story.

idk man the KY warming tingly stuff isnt a bad move as well.


i mean my all time go to though is blood. natures lubricant. :tiphat:

And I just gagged... hahaha

unrelated note. Why am I seeing sous vide techniques ranging from 3 hours to 24 hours for a simple top round (london broil) cut of steak? It's a large lean cut, but I would think anything longer than 5 hours would result in a steak that would simply fall apart.

annnnnnnnnnnnnd thats what she said...........before i kicked her out for having a gag reflex.

London broil is a pretty lean cut of meat. What temperature does it call for? I made a beef soup with Short Ribs last night. Simmered for 4 hours. It was soooo tender, considering they had trimmed off almost all the fat off.

Prying eyes! But mine are bleeding at the moment!!

london broil should be done on a grill in my opinion lol

I set my sous vide for 133F. I'm going to see what it looks like after 3 hours in the water bath. I can always shove the cast iron in the over to 500F and then sear the living hell out of the broil if needed. For reference, I did that pork tenderloin the other night for 4 hours at 131F. Way thicker and fattier cut. Factor in breadcrumbs and mushrooms as well for the stuffing.

Ask Madwi about sous viding stuff. You literally can't mess up a cut of meat regardless if it's a cube steak or a piece of filet. Everything comes out wicked tender and juicy. Sear it for a few seconds in a ripping hot cast iron pan and you have a steak that rivals that of a 4 star steakhouse.

interesting. sounds french and a bit girly but seems effective.

i'm the grill master so it's hard to differ from my set ways.

It is french. I literally cook steaks, fish, etc in my sink. Everything is wicked tender and full of flavor. A lot of higher end restaurants utilize this technique, but with way pricier machines. If by girly, you mean smoke up your house during the sear process in ripping hot cast iron. Then yes, I wear a frilly pink apron naked.