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Rip

Members Plus
  • Content count

    105
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About Rip

Profile Information

  • Gender
    Male
  • Location:
    WNC
  • Grill
    Akorn

Recent Profile Visitors

323 profile views
  1. I'm anxious to try this. I loves me some greens. Sooner or later we'll get a frost that will bring out all the flavor of Collards. After I get my recipe down, I'm hoping I can Sous Vide the Collards in single serving packets and pop them in the freezer for convenient consumption on a cold winter's night. It's hard to cook just a few greens, from scratch. https://recipes.anovaculinary.com/recipe/sous-vide-southern-style-collards
  2. Kamado Joe Jr Rotisserie

    Fabulous fabrication!!
  3. Been meaning to get my old "Hand Hammered Wok" out. The lift out grate section in my Akorn looks like a perfect spot to set it.
  4. Chuckie is up to bat......

    Hit'd be easy for a feller to hurt hisself before he knowed what was going on, there... Fine lookin' vittles.
  5. First Sous Vide Cook!

    How I long for the days when Pork was pork and not "the other white meat".
  6. Tom Petty

    Sure hated to lose this guy - especially today.
  7. Multiple requirements...?

    Generally it's a covert small batch distillation from the spring waters in a shady mountain cove...
  8. Multiple requirements...?

    They bring good beer.
  9. Multiple requirements...?

    Thank-you, I'll work my way through the options you've provided.
  10. I've completed 2 cooks with my Anova. The first was more of a sacrificial shakedown with a previously frozen, mediocre NY Strip that turned out better than expected. From that, I learned enough about time and temps to prepare a nice, fresh Rib-eye last night that was quite a game-changer for my cooking future. It's only going to get better. Sooner or later, when I'm a little more confident, I'll have a few friends over for steaks. How, with Sous Vide, do I prepare for those groups whose tastes run from rare to well done? Some steaks could sear a little longer than others but that's really not going to affect the overall done-ness for those who are afraid of a little pink. Can I have only my medium rare friends one night and my well done friends another? Should I just have my medium and well-done friends over for hot dogs and be quiet about the Sous Vide? Thanks
  11. True, I am guilty on occasion when the fire is slow to come up and I just take a quick glance to see if there's a glowing ember.
  12. I am now having second thoughts when I think about peeping through the top vent...
  13. Vacuum Sealers

    Looks like a very nice machine...and not a lot of counter space required.
  14. Vacuum Sealers

    A Scholar and a Gentleman you are, Sir! Thank-you.
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