Sous Vide Cucks will now have to pay 2$ a month or they will be unable to boil water.

>all we get is fent cities and subscription apps

Boohoo. Cheap opioids and an easy way to grift zoomers and dramatards still complain. Get a grip and learn how to snort fent like the rest of us. Point in case, you never see fent users complain or spend half their life on a shitty reddit offspring. They are enjoying life like god intended.

>our phones probably outperform gibsons ai hardware

our phones may be 1000x faster but codeslop and iot devs write 10000x slower code

Getting close to 40

Never heard of Man, who wrote it?

I read Do Androids Dream, and watched both Blade Runners and Scanner Darkly, what else you recommend?

ITT: Fricking heathens who have never had a sous vide ribeye.

Use a crock pot and silicone (plastic for microplastic schizos) for the food

the only thing i subscribe to is a pirate plex server

heck yeah brother

depends on the cut, but 2-2:15 @ ~450 is king. let it dry in the fridge for the best crust

(recent steaks i've grilled for my feller)

The grill is nice cause I don't have to worry about smoking out the house when I sear steaks in a pan

Salt and pepper

2 minutes each side

Down the hatch

>no coating it in piss and dropping it in a pot of boiling water for 10 minutes

unbelievable

soy sauce

lemon juice

olive oil

You deserve to be executed if any of those are involved with steak before cooking it. Also if your seasoning involves more than salt, pepper, garlic & rosemary.

Particularly the soy sauce & lemon juice, acidity reduces maillard. One of the reasons why steak cooked over coals tastes better is that the ash & smoke increases the pH of the surface of the meat

You absolutely never fricking pan fry steak. A brown butter baste gets you a nice crust but your pan needs to exceed the smoke point of olive oil, you are searing not frying, for enough maillard. This also precludes the use of sawdust seasonings.

nice quads, sorry about the 1k dc ping though

Soy sauce and lemon juice?

IDK, I just dry brine with salt + pepper at room temp (sometimes a tad of garlic powder for rizz) for ideally and hour and then cook on the grill. I try to use a meat thermometer.

Pan seared is always better. Your father is an idiot.

Tsmt

Sous vide and reverse searing on the same piece of meat sounds r-slurred and dry as heck

I start the BBQ on high when it hits the water. Pittsburgh blue you can eat with a spoon.

Because that will overcook and soak the protein

This sounds, wrong

Hmmm. I'll buy one if it's also a pain in the arse to clean