The Official No Need To Start a New Thread, Thread

[spoon.ek9]

pork shoulder is also the best cut for Chinese BBQ pork btw. the recipe is easy and the "cooking" is easy too.

YouTube

4.9M views now on this video, this Uncle is a legend and fun to watch with his banana son lol. Seriously though, if you haven't tried making it and you love this stuff, give it a go!

[EvoFire]

So what are you guys using for sous vide now, and what do you guys recommend? All this sous vide talk is making think about finally investing on one

[sonick]

Pork shoulder has so much fat you can do it in a standard oven with similar results instead of sous vide unless it's a convenience thing (e.g. set it and leave the house to run errands).

It's been a staple for my work lunch meal prep, two basic preparations I do:

Slow roast in an oven around 200 deg (ideally after a wet or dry brine) for a few hours until it hits 175-185 F (depending on texture you want). 175F will get you more pork chop texture while 185+ will get you more shredded pork texture.

The key is slowing down the cooking above 145F because that's when collagen (which causes tough cuts like this to be tough if not cooked long enough) starts breaking down into gelatin (turning tough cuts like this into juicy sticky goodness). Sous vide is good for this, but if you don't want the hassle you can just as easily achieve the similar result in an oven on low for a few hours. If you wanna brown it just finish in oven at around 425F for a few mins

With oven roast you can buy Lee Kum Kee Char Siu sauce and make char Siu at home that is pretty decent (nowhere near authentic though).

The second preparation is to cut it into 2 inch chunks, throw it in a Dutch oven dry with no oil or liquids. When you cook it down, the fat renders and meat juices come out so it starts to confit and braise in its own fat and juices. On the stovetop covered for about 1.5-2 hrs just pull it apart into pulled pork and mix it back in with it's cooking juice. Depending on how you marinate it, you can make it Mexican like carnitas, Cuban like mojo, murkian like pulled pork.

[supafamous]

Originally Posted by EvoFire

So what are you guys using for sous vide now, and what do you guys recommend? All this sous vide talk is making think about finally investing on one

Steak, pork chops, carrots, salmon (makes for great rillettes), and now pork shoulder. I used to use it a lot for steaks but I prefer the reverse sear method now so the sous vide only comes out 5-6 times a year.

I really like how carrots (or other veg) come out but it requires 183F temps which can be hard to maintain and the carrots are a bit challenging to vacuum seal (they give off gases as they cook making it hard to keep underwater).

Honestly, it's pretty low on my list of appliances to own - I'd rank my stovetop popcorn machine ahead of it for example - but it's really useful for some recipes like the pork shoulder. It's also handy when you want to go from freezer to cooking right away like if you have a frozen, vacuum sealed seasoned steak you can toss it into the sous vide directly and have dinner in a few hours.

[unit]

Originally Posted by spoon.ek9

pork shoulder is also the best cut for Chinese BBQ pork btw. the recipe is easy and the "cooking" is easy too.

https://www.youtube.com/watch?v=zkCoAKTbHpQ

4.9M views now on this video, this Uncle is a legend and fun to watch with his banana son lol. Seriously though, if you haven't tried making it and you love this stuff, give it a go!

he's won several james beard awards iirc

[sonick]

Originally Posted by unit

he's won several james beard awards iirc

Yea his videos are great.

I've made his crispy pork belly Siu yuk to much success.

Spoiler!

I agree with Supa in terms of sous vide as a must own appliance. I cook a lot, and bought one years ago but ended up giving it away to my parents coz I rarely used it and I hate clutter with small appliances. "Replaced" the space gained with a stovetop pressure cooker that I use much more often.

[Badhobz]

god damn this is full-on geriatric now.. photography hobby, cooking hobby, complaining about politics, taxes, real estate.

WE USED TO BE COOL guys.... we used to... be... coool.

[westopher]

Anova is what you want to get for a circulator.
More importantly though get a counter top vac pac machine. If you aren't doing the vide part you can't really take advantage of the circulator.
The point of it is to be in an anaerobic environment so that you can cook at a temperature that is dangerously low for a long period of time but without the presence of oxygen it's a poor environment for bacteria to grow.
Like if you do 20hr short ribs and your not properly vac pacd be ready for a night of shitting yourself.
Connective tissue breaks down at temps as low as 120F which means you can break down the tough bits and have a super tough cut that normally would need to be cooked for a long enough time that it would be impossible not to dry it out unless you braise or confit otherwise.

[spoon.ek9]

Originally Posted by Badhobz

god damn this is full-on geriatric now.. photography hobby, cooking hobby, complaining about politics, taxes, real estate.

WE USED TO BE COOL guys.... we used to... be... coool.

[Badhobz]

excuse me while i go cry to my gym mistress while she feeds me spicy soup from whatever her buttfuck province is in china.... hubei ? i think.... ANYWAYS YAR YAR YAR YAR... SAD. her soup taste like... ADULTRY

[spoon.ek9]

she's feeding your hunger so you can... umm... fulfil her needs

[Badhobz]

i wonder if i can lie to her and tell her I'm secretly 1/2 Japanese. then she'll instantly be turned off and be like GET THE FUCK OUTTA HERE! and take your bento box with you....

[spoon.ek9]

what if that secretly turns her on even more? taboo and forbidden peen

[MG1]

Originally Posted by westopher

Anova is what you want to get for a circulator.
More importantly though get a counter top vac pac machine. If you aren't doing the vide part you can't really take advantage of the circulator.
The point of it is to be in an anaerobic environment so that you can cook at a temperature that is dangerously low for a long period of time but without the presence of oxygen it's a poor environment for bacteria to grow.
Like if you do 20hr short ribs and your not properly vac pacd be ready for a night of shitting yourself.
Connective tissue breaks down at temps as low as 120F which means you can break down the tough bits and have a super tough cut that normally would need to be cooked for a long enough time that it would be impossible not to dry it out unless you braise or confit otherwise.

I have the Anova and it's more than awesome. Also have a tabletop sealer. I used to use the app that came with the Anova to monitor the progress, but that got old really quick. I hope the Anova keeps going. Had it for nearly 8 years, maybe more. That sealer makes freezing stuff so convenient. Reduces freezer burn. Got the sealer at Costco. They go on sale every now and then. I purchased my Anova during Black Friday. Actually, on advice from someone on Revscene.

I can't believe I've been on RS for that long............ 2002???

Seen so many people come and go. Mostly good people.

Badhobz............. no comment, jbol.

[PeanutButter]

wtf is happening with planes these days. United flight is upside down on the tarmac at Pearson in Toronto.

[EvoFire]

Originally Posted by supafamous

Steak, pork chops, carrots, salmon (makes for great rillettes), and now pork shoulder. I used to use it a lot for steaks but I prefer the reverse sear method now so the sous vide only comes out 5-6 times a year.

I really like how carrots (or other veg) come out but it requires 183F temps which can be hard to maintain and the carrots are a bit challenging to vacuum seal (they give off gases as they cook making it hard to keep underwater).

Honestly, it's pretty low on my list of appliances to own - I'd rank my stovetop popcorn machine ahead of it for example - but it's really useful for some recipes like the pork shoulder. It's also handy when you want to go from freezer to cooking right away like if you have a frozen, vacuum sealed seasoned steak you can toss it into the sous vide directly and have dinner in a few hours.

I mean the machine HAHAHA

[CivicBlues]

Originally Posted by spoon.ek9

what if that secretly turns her on even more? taboo and forbidden peen

Worked for Larry David!

YouTube

[whitev70r]

Originally Posted by PeanutButter

wtf is happening with planes these days. United flight is upside down on the tarmac at Pearson in Toronto.

I heard it's friggin Antarctica like in TO yesterday and today. Was it the weather?

[hud 91gt]

https://www.reddit.com/r/aviation/s/bwnK8a15Q3

From this video the investigation shouldn’t be that long. Amazing the survival rate (everyone so far??)

[underscore]

I'm supposed to fly there tomorrow. My original flight has already been canceled so we'll see what happens.

edit: yeah flights fucked. For the Ontario peeps, if I flew somewhere nearby would I be able to drive to Brampton or are the roads fucked at the moment?

[roastpuff]

Originally Posted by Badhobz

GAYS!!! GAYS!!! guess what! on my way home from da meat, I stopped by london drugged up and got a new lens for my camera


I don't know what sort of photos I'm suppose to take with this huge penis lens, but ill find out tomorrow

It's a great tele lens in daylight - damn sharp and good for what it is. The best attributes is how light and cheap it is for a 100-400. I have one myself and I enjoy it. I'll be taking it to the Melbourne F1 GP to take shots.

You take shots like this with that lens:

Originally Posted by Badhobz

I mostly got this lens to shoot ratrolla and friends. I watched a video online that says lens compression really helps "flatten" the car and gives it a more heroic stance. Seems to work quite well! 100mm. I fucked up on the f stop and left it in f11 and thus no bokeh

It's kinda the wrong lens for bokeh.... aperture too small and you'd need to get it at 400mm to really make it work. A faster (i.e. smaller f number) lens will work better.

[Hehe]

For vacuum machine for sous vide, I recommend Vac Master. It's probably the last vacuum machine (chamber type) you'd ever buy as mine has gone through a good 5yrs and 0 problem.

You read the manual and you'd see it's designed to be bullet proof and list every single part inside the unit with their respective part numbers that if you ever need anything, you should be able to source one without problem.

The use is far more versatile than sous vide machine actually.

I use it to seal soup, veggies, meats, fruit and on and on. You can even use the pressure to quickly infuse flavour into things to make cool cocktail or molecular gastronomy. Definitely something I'd recommend investing in even if you don't sous vide.

[PeanutButter]

Just got a quote from Centra Windows to redo all the windows in my Vancouver Special.

If you opt for triple pane windows you are eligible for the federal interest-free loan, which is up to $40k interest-free loan over 10 years, at the end of the 10 years you have to pay the balance in full.

For double pane low e (double) windows about 22 windows were quoted at $25k
For triple pane low e (double) windows was $30k

Since the difference is only $5k, I think I'm going to go with the triple pane windows so I can get the 10 year interest federal loan. The double pane do not qualify for the interest-free loan.

I will open a separate investing account, put $250 ($30,000/10 years/12 months) a month into VFV index at an 8% return after 10 years, I should have roughly $46k in that investment account at the end of 10 years. So that should more than cover the original loan.

I'm also getting a quote from ecoline windows as they were in costco so I'll see what their quote is, but I read online that Centra windows are better than ecoline?

But, yeah that's my strategy since my windows are 38 years old aluminum, so they're needing to be replaced.

Food for thought for those who are looking to replace their windows.

[MG1]

ENOUGH, ALREADY!!!!

I don’t want to hear any more stories of Molly and Sid.

So fucking annoying.

Can’t watch anything on television without hearing about Molly and Sid. /rant.

[Badhobz]

^who dis ?!