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Nissan 370Z Forum (http://www.the370z.com/)
-   The Lounge (Off Topic) (http://www.the370z.com/lounge-off-topic/)
-   -   The New “What did you do with your Z today” (with off topic replies) XXXVI (http://www.the370z.com/lounge-off-topic/133542-new-what-did-you-do-your-z-today-off-topic-replies-xxxvi.html)

jwick 04-22-2020 05:57 PM
Quote:
Originally Posted by asht (Post 3927988)
Have you tried sous vide Tuna or Swordfish?

Hmm never tried Salmon Sous Vide


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Why would you sous vide Tuna? Seer it 30-45 sec a side and throw that bitch on a plate.

Leingod 04-22-2020 05:58 PM
Quote:
Originally Posted by jwick (Post 3927995)
Why would you sous vide Tuna? Seer it 30-45 sec a side and throw that bitch on a plate.
Salmon and swordfish are great for sous vide. I agree for tuna though. Hard sear and call it a night.

madwi 04-22-2020 06:00 PM
Quote:
Originally Posted by asht (Post 3927989)
Hope you are ok.

What’s rebar? I’m a drunk Brit

If it is anything to do with tower blocks, don’t worry we build them to cool people (Grenfell tower)


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metal rods that run through concrete to add strength.

madwi 04-22-2020 06:06 PM
I shoulda had a banana for scale but this filet was a monster.
https://i.imgur.com/16fuylDl.jpg

bunk 04-22-2020 06:35 PM
Quote:
Originally Posted by jwick (Post 3927995)
Why would you sous vide Tuna? Seer it 30-45 sec a side and throw that bitch on a plate.
We got a foodsaver. Already on the second roll of bags..lol

BettyZ 04-22-2020 06:40 PM
Fun little afternoon project. Killing time before the Seibon TS hood shows up tomorrow.
https://uploads.tapatalk-cdn.com/202...498853c6c7.jpg

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madwi 04-22-2020 06:44 PM
Quote:
Originally Posted by BettyZ (Post 3928005)
Fun little afternoon project. Killing time before the Seibon TS hood shows up tomorrow.
( Click to show/hide )


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Seeing the can of Tap Magic makes the smell comes flooding back to me instantly.

jchammond 04-22-2020 07:00 PM
And Tonight’s Featured Special “Dodge City” :tup:

Spoiler 04-22-2020 07:07 PM
Quote:
Originally Posted by jchammond (Post 3928007)
And Tonight’s Featured Special “Dodge City” :tup:
LOL ....a movie from ‘39.

Rusty was only like 6 or 7 then.... :icon17:

asht 04-22-2020 07:16 PM
Quote:
Originally Posted by madwi (Post 3927994)
I have not done either of those. I usually just hit tuna filet on all sides for 30 seconds on grill and call it done.

Tuna is awesome. Especially when served on Rhubarb


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asht 04-22-2020 07:17 PM
Quote:
Originally Posted by madwi (Post 3927999)
metal rods that run through concrete to add strength.

Ah ah. We just call it reinforced concrete over here lol


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asht 04-22-2020 07:20 PM
Quote:
Originally Posted by jwick (Post 3927995)
Why would you sous vide Tuna? Seer it 30-45 sec a side and throw that bitch on a plate.

You can do that with a steak and call it tartare... try it, low temp for a couple of hours then seer... it is awesome.

Chicken is also great sous vide... lamb not so good when you stick it in for 18 hours and then find out the bag split. Lamb stewed in water for that long smells like dog ****


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eastwest2300 04-22-2020 07:37 PM
sup fellas.

eastwest2300 04-22-2020 07:37 PM
just getting home from work..

eastwest2300 04-22-2020 07:38 PM
what'd I miss?

:icon08:


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