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  1. #1101
    Atheist Douchebag.
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    k.

  2. #1102
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    Quote Originally Posted by Zetanio View Post
    k.
    now this is how you troll people. very well-done sir

  3. #1103
    Ridill
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    Just salt and pepper? Da fuq at least sprinkle some lemon juice on it or some balsamic or some kind of spice/seasoning or something you fucking monster

  4. #1104
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    Quote Originally Posted by dasva View Post
    Just salt and pepper? Da fuq at least sprinkle some lemon juice on it or some balsamic or some kind of spice/seasoning or something you fucking monster
    this is the first time I've tried avocado on its own! cut me some slack lol.


    it sounds silly, and I get why Zet had that response, but honestly - I had no idea plain avocado (which is ok, but not great) could be so good with such a small amount of seasoning. it's magic. I will definitely try your suggestions and probably a few more ideas of my own. garlic salt and chili powder hmm... oh wait that's basically just guacamole now >_>

  5. #1105
    Ridill
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    Throw some tuna or chicken into it and ya got yourself a quick meal.

  6. #1106
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    Potentially KFC's 11 herbs and spices:

    http://www.chicagotribune.com/lifest...818-story.html

  7. #1107
    Atheist Douchebag.
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    Broken link.

    MUST BE A CONSPIRACY

  8. #1108
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    Zetanio or anyone else here.

    What's a good cheaper cut of steak to sous vide that takes under 4 hours? I'm allowed to get steak tonight but not ribeye Filet or strip i.e. nothing more thank 10$/lb. Gonna finish on grill with corn and asparagus.

  9. #1109
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    Hanger is possibly the best cut. Should be ~8-9 a lb depending on where you're at.

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    Quote Originally Posted by Zetanio View Post
    Hanger is possibly the best cut. Should be ~8-9 a lb depending on where you're at.
    Maybe I should rephrase.

    What's the best I can get from shop rite and not a meat market lol.

    Hanger woulda been first choice but doubt I'll find it.

  11. #1111
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    Alternatively, you can get a Denver cut. Slice it against the grain.

  12. #1112
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    You may be better off going with a bone-in pork chop or something for a value buy.

  13. #1113
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    I do a lot of pork chops. I was trying to do something other than the usual cuts to see how it came out. One of the main reasons I don't want to do the better cuts is because grocery store versions usually suck and the market I go to is too far and it'll cost me probably 25-30$.

  14. #1114
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    I got Filet lol

  15. #1115
    Ridill
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    Personally I love me some tri-tip. It's fairly common/popular out here in cali so not sure about availability/pricing elsewhere. Usually find it for around $7-9/lbs at normal super markets/Costco.

  16. #1116
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    Nothing looked good besides the ribeye but then I saw two really nice sized filets for $14 total so I grabbed them. Actually haven't done tenderloin sous vide yet anyway and I NEVER put them on the grill so it'll be fun.

  17. #1117
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    They don't gain much from sous vide but they don't lose much either. Not enough fat.

    I honestly don't care for filets at all.

  18. #1118
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    14 bucks for two is a p good deal though. They are 6-8 oz each?

  19. #1119
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    Yeah they were very large which is why they caught my eye at all. They came out delicious, first time grilling after sous vide definitely needed a better sear but luckily I was able to get a lot of flavor out of them even without the fat. I buttered the bag to try and add at least some. Ribeye is still my staple and go to with strip behind that but it gets expensive even if just for the two of us. Plus they are usually so big that I don't get to have fun with sides as much.

  20. #1120
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    Quote Originally Posted by Boyiee View Post
    I buttered the bag to try and add at least some.
    You know your business. Glad they came out so well. I wish I had a grill so I could give some advice for the sear. I still swear by my cast iron at about 650 degrees. I would actually consider firing a cast iron right on the grill and going for quick grill marks and then finishing the sear in the pan, add some aromatics and butter to baste.

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