Last Person #5

[CB Jones]

Not only is Tui Na dolphin safe...it does not come in a can either so it is BPA Free

You know what else is dolphin safe and doesn't come in a can.....

Bacon!

Just finished wrapping 3 Ribeyes in bacon to cook tomorrow night.

 

[granfire]

But I can see how it can get so painful you forget you have a headache. I'm just thinking there are easier ways to forget you have a headache.

When I had horrible colds with monstrous fevers, my dad used to make me drink boiling-hot raspberry wine he made himself. Worked like a charm!

if the cold didn't ease up, I bet you didn't care!

 

[donald1]

You know what's weird? What's up with the holidays this year? This Sunday... Is it Easter? Or April fool's day? Am I supposed to leave eggs out and say happy Easter or leave out no eggs and say happy April fool's day. That or just leave out a couple of fresh eggs.

 

[Gerry Seymour]

Not great at running. If it was just the obstacles I would be happier.

The obstacles are the best part. I haven't been able to run an entire one in a couple of years. I walk when I can't run, and get all energetic when an obstacle shows up.

 

[Steve]

You know what else is dolphin safe and doesn't come in a can.....

Bacon!

Just finished wrapping 3 Ribeyes in bacon to cook tomorrow night.

I don’t like bacon on steak. Love a good steak, though.

 

[CB Jones]

I don’t like bacon on steak. Love a good steak, though.

Trying something new.

Wrapped the Ribeyes in Bacon and tomorrow I'm gonna sous vide the steaks, pull the bacon off, and then sear the steaks on the grill.

 

[Xue Sheng]

oh you poor poor misguided bacon eaters


and with that...goodnight MT wherever you are

 

[Steve]

Trying something new.

Wrapped the Ribeyes in Bacon and tomorrow I'm gonna sous vide the steaks, pull the bacon off, and then sear the steaks on the grill.

Hmm... well, that might be good. What temp do you bring the steaks in the sous vide? I usually go to about 124F, so that they end up medium rare after a nice sear.

 

[CB Jones]

Hmm... well, that might be good. What temp do you bring the steaks in the sous vide? I usually go to about 124F, so that they end up medium rare after a nice sear.

Last time, I did them at 135F which was good for my wife but I would have preferred them not quite as done. I might try 124F since I prefer mine medium rare.....last time was the first time I tried sous vide steaks and I didn't factor in the increase in temp while searing.

 

[Steve]

Last time, I did them at 135F which was good for my wife but I would have preferred them not quite as done. I might try 124F since I prefer mine medium rare.....last time was the first time I tried sous vide steaks and I didn't factor in the increase in temp while searing.

Let us know how they turn out!

 

[Gerry Seymour]

I don’t like bacon on steak. Love a good steak, though.

I'm not wild about bacon wrapped around a steak for cooking, usually. The bacon comes out wrong. One place actually got the bacon a little crispy, which was very nice, but I've no idea how they did that.

 

[AngryHobbit]

Not great at running. If it was just the obstacles I would be happier.

I never run at these things. I am a horrible runner. It's more of a Warrior Stroll for me.

 

[AngryHobbit]

Trying something new.

Wrapped the Ribeyes in Bacon and tomorrow I'm gonna sous vide the steaks, pull the bacon off, and then sear the steaks on the grill.

I like bacon wrapped around things that are not meat - for enhancement. So, bacon-wrapped asparagus... bacon-wrapped mushrooms... bacon-wrapped shrimp... bacon-wrapped scallops (one of my favorites)...

 

[AngryHobbit]

oh you poor poor misguided bacon eaters


and with that...goodnight MT wherever you are

Methinks the Xue Sheng doth protest too much...

 

[AngryHobbit]

if the cold didn't ease up, I bet you didn't care!

Exactly. That's precisely how it works. When you are running a 103-degree fever and someone makes you chug a large glass of hot wine, you just pass out - and then you don't care.

 

[AngryHobbit]

Stickwork today. I've been promoted. My single-stick stuff has gotten decent, I made the stick whoosh, and was allowed to dip my toes into double-stick stuff.

 

[granfire]

toes and sticks don't mesh well though.
I'd advise caution!

 

[AngryHobbit]

toes and sticks don't mesh well though.
I'd advise caution!

Actually, I am pretty good with that - I rapped myself in POUND a couple of times, and that was enough. POUND sticks are shorter but are very hard, industrial-grade fiberglass. It's a self-teaching lesson.

 

[AngryHobbit]

Made a deluxe version of the potato salad for tomorrow's family Easter gathering:
- pink potatoes
- rainbow carrots (Aldi has these packets of colorful organic carrots. I don't know about anyone else, but I could eat like the whole bag in a sitting).
- prosciutto
- home-made pickled squash and a splash of pickle juice with dill
- hardboiled eggs
- sauteed sweet onions
- lemon pepper
- Tuscan herb mix
- a tiny splash of Southwest-style mustard
- mayo
- sprinkled on top with crushed egg yolks and fresh, home-grown parsley and chives.

 

[Xue Sheng]

Tomorrows Easter food will be Chinese....I'm not sure...but that may be enough to get me excommunicated