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TariqNasheed cum/coom Take the thong out ya bussy playa  1yr ago (image post) 96 thread views #147610

Sous vide pork loin with lobster mushroom, miso, cremini risotto

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This is the only hole where I think seriousposting is important cuz god darn that looks delicious.

Krayon sexually assaulted his sister. https://i.rdrama.net/images/17118241526738973.webp https://i.rdrama.net/images/17118241426254768.webp https://i.rdrama.net/images/17156480765435808.webp

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Thanks

:marseyhappytears:

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![](https://media.giphy.com/media/Yl4X3JyLv6fEVbTXKL/giphy.webp)

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Thats me and your bussy

:marseygoatse:

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looks nice apart from the fat

i also think sous vide is a meme

linus is a peepeesucker

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sous vide is great if you like to use a really high heat cast iron or grill so you can flash sear

but it's still usually better as a preparation step so you can like, have something cooked when you get home from work and finish it in a pan in half a minute

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I’ll be making sous vide prime strip tn and searing on an all clad d5, definitely my favorite way to prepare well marbled steaks since you can actually render the fat and break down the connective tissue.

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Sous Vide Everything channel is strongly against putting fats in the bag (oil/butter) so make sure you don't.

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I don’t. What would that even achieve to add cooking fat to the bag? I’ve been experimenting with sous vide for ~5 years now so I’ve got a decent handle of what works and what doesn’t. Acids are also bad bc it kind of turns the outer layer of meat into mush.

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I think the assumption is it would help add flavor when instead it apparently robs the meat of flavor. I see its a mistake people do.

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If you don't eat all the meat you don't deserve any of the meat. Trimming fat is for kitties.

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ill eat the fat it just needs to have a bit of a sear on it at least.

have you ever had a delicious big of pork crackling? yummy yummy

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True, which is why sous vide is for communist sissies.

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:#marseybeanpizzashill:

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:marseychefkiss:

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>sous vide

Enjoy the micro plastics I guess. Why not just grill?

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Nice flair, Google heterocyclic amines. Also if you aren’t r-slurred there are ways to sous vide w/o plastics.

:marseygigaretard:

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>The heckin science men say a decent sear gives you cancer so I'm going to boil my meat in plastic!!!!

I'll enjoy my 2 inch cut, corn fed, medium rare, thoroughly charred ribeye. You have fun with your sissy boiled pork loins seasoned in estrogens.

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Lol you’re easily one of the most butt mad people on this site. I’ll post my prime ny strip tn. I prefer a pan sear though tbh.

Also silicone doesn’t decompose at sous vide temps, nor do most plastics if you do some research about which ones you use. But its clear big science words are hard for you, so don’t bother looking into it too hard or you may hurt yourself from frustration.

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You're seething because I'm right. You don't have a 1/10th the knowledge of steak as I do, buddy.

I have a 24oz medium rare grilled ribeye waiting for me in the fridge. Perfectly charred and seasoned with salt and pepper. I reckon I might just gnaw into it cold! I'll leave you to your boiled meats now.

For the record, it's called a KC strip. Not that I'd expect you to know that.

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They’re called NY strip in Texas. Had one in Vegas last week and they just called it a strip there. I assume it varies around the country.

Not replying to the rest bc you’re incredibly cringy.

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Communists mad

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