1badmf wrote on May 9, 2022, 20:54:

Enahs wrote on May 9, 2022, 13:39:

I've never had COVID-19. Ask me anything.

You asked for it. With your recentish foray into gas grilling, I have by happen stance had a recent fouray into sous vide. And then use a Sous Vide torch gun to give the steaks a nice crust. Has been excellent so far. And super easy. I have done two different types of steaks, both have been awesome. Going to try some other types of meats soon. Have you considered trying it?

doesn't cooking with a torch impart a... propane-y taste? for lack of a better word?

No, because the majority of cooking comes from the Sous Vide. The torch is just a last bit to make it look better and give that nice grill/char taste on the outside.

I haven't got covid, as I have lived as a recluse, briefly receiving merchandise by the hauling cart at my door, masked to 11th, sporting 3 masks every time, a minute or 2 of interaction, open air.

Basically my preferred life since retiring, except no cinema, nor restaurants, or similar sallies -people, the horror!-.

Going out today to get my 2nd Pfizer booster as 4 months passed.
But this month I risked all, went forth and bought my first pizza (2, to carry) and my first ice cream in more than 2 years.

Any pizza will do, my favorite dish, give me a tile with mozzarella and it's gone.
And a killer sour mascarpone cream with strong flavored Patagonian wild berries,*absolute bliss*.

jdreyer wrote on May 10, 2022, 00:22:

RedEye9 wrote on May 9, 2022, 21:16:

1badmf wrote on May 9, 2022, 20:54:
doesn't cooking with a torch impart a... propane-y taste? for lack of a better word?

the internet says the following, and you should always believe everything you see on the internet:
"Propane is odorless, so it doesn't actually taste like anything. What you can smell is ethanethiol, an additive added to propane in order to give it an odor. It's highly volatile and will burn up with the propane when cooking and so won't transfer to your food."

Are you saying that it is odorless, tasteless, dissolves instantly in liquid, and is among the more deadly poisons known to man?

incontheivable!

Ukraine’s mine-sniffing dog given medal after finding over 200 explosives.

I hope they gave him a steak as well.

RedEye9 wrote on May 9, 2022, 21:16:

1badmf wrote on May 9, 2022, 20:54:
doesn't cooking with a torch impart a... propane-y taste? for lack of a better word?

the internet says the following, and you should always believe everything you see on the internet:
"Propane is odorless, so it doesn't actually taste like anything. What you can smell is ethanethiol, an additive added to propane in order to give it an odor. It's highly volatile and will burn up with the propane when cooking and so won't transfer to your food."

Are you saying that it is odorless, tasteless, dissolves instantly in liquid, and is among the more deadly poisons known to man?

MoreLuckThanSkill wrote on May 9, 2022, 17:46:
I would think by now, most people have had exposure to Covid, definitely the later, more contagious variants. Whether you got sick or not seems to mostly be luck of the draw and total particle amount you inhaled/got blasted with. I am paywalled from this article but I'd be amazed if they could find a living human now, who isn't in a hermetically sealed room, fed by robots, that hasn't gotten exposed and developed some resistance to one of the variants.

Depends on where you live. Some nations like NZ and Aus and China had very strict protocols that kept most people from being exposed. In the US, my state had basically the best outcome, with only around 16% of the population catching the disease. This was due to strict protocols: shuttering public businesses, forcing visitors into 2 week quarantine, very stringent mask and social distancing rules that everyone followed with few complaints, etc. Hell, most people around here still wear masks in the store, and a lot of stores still require them. AFAIK, I never contracted it: I haven't had a cough or sneeze or fever in two years. I shop first thing in the morning with my medical grade N95, work from home, and spend free time outdoors in the fresh air away from people. In the past couple of months, I've been to a few restaurants with friends and my wife, but that's basically the only risky things I've done, and that was at the lowest lull. I'll probably scale that back now that ba2 is rising.

1badmf wrote on May 9, 2022, 20:54:
doesn't cooking with a torch impart a... propane-y taste? for lack of a better word?

the internet says the following, and you should always believe everything you see on the internet:
"Propane is odorless, so it doesn't actually taste like anything. What you can smell is ethanethiol, an additive added to propane in order to give it an odor. It's highly volatile and will burn up with the propane when cooking and so won't transfer to your food."

Enahs wrote on May 9, 2022, 13:39:

I've never had COVID-19. Ask me anything.

You asked for it. With your recentish foray into gas grilling, I have by happen stance had a recent fouray into sous vide. And then use a Sous Vide torch gun to give the steaks a nice crust. Has been excellent so far. And super easy. I have done two different types of steaks, both have been awesome. Going to try some other types of meats soon. Have you considered trying it?

doesn't cooking with a torch impart a... propane-y taste? for lack of a better word?

Blue wrote on May 9, 2022, 14:07:
Here's a fun channel with some interesting videos on all manner of dry aging, marinating, and sous vide preparation.
https://www.youtube.com/c/gugafoods

He has some great cooking videos and some really good tips, especially for marinating, but I've always been a little afraid to try and copy some of what he does... budget is definitely not in the vocabulary for when he's preparing things for the videos he does

He also has some videos about making burgers that are fantastic, especially if you have the tools to grind your own meats for preparation. Still more expensive than I like for every day cooking, but fun and really tasty for an every now and then kind of thing.

MoreLuckThanSkill wrote on May 9, 2022, 17:46:
I would think by now, most people have had exposure to Covid, definitely the later, more contagious variants. Whether you got sick or not seems to mostly be luck of the draw and total particle amount you inhaled/got blasted with. I am paywalled from this article but I'd be amazed if they could find a living human now, who isn't in a hermetically sealed room, fed by robots, that hasn't gotten exposed and developed some resistance to one of the variants.

Here’s a gifted link from my subscription. https://wapo.st/3KSN8WU

I would think by now, most people have had exposure to Covid, definitely the later, more contagious variants. Whether you got sick or not seems to mostly be luck of the draw and total particle amount you inhaled/got blasted with. I am paywalled from this article but I'd be amazed if they could find a living human now, who isn't in a hermetically sealed room, fed by robots, that hasn't gotten exposed and developed some resistance to one of the variants.

Frankly, I would have been shocked if I had gotten it my contacts were so limited. Then again, maybe I had it and didn't become symptomatic... how would I know?

Reminds me of an old Gallagher joke, "If I was a lesbian trapped in a man's body, how would I know? I like some girl's stuff, always preferred a girl's bike."

I didn't have COVID until I TESTED POSITIVE THIS MORNING!!!!!!

Horrible timing too... Have to cancel a business trip for next week as the customer requires a negative PCR test to enter the facility.

Avatar - Looks like Pixar was hired to do the animation and gave the work to a group of interns. When I read the title I was excited thinking it was chapter 1 of some new and fantastic Avatar The Last Airbender reboot. Sadly disappointed.

Enahs wrote on May 9, 2022, 14:17:

Burrito of Peace wrote on May 9, 2022, 13:48:
I, too, have never had COVID. What can I teach you?

How do you feel about enchilada style burritos? AKA a normal burrito that you top with enchilada sauce and cheese and bake it real quick to melt the cheese.

I too, until recently never had Covid. I unfortunately got it a few weeks ago. First week was pretty rough for me, second week was just like an annoying cold.

There are some mighty fine enchilada style burritos that I have had. All burritos are good burritos in my world.

By all rights, I should have already had COVID since I was caring for Mrs. Burrito when she had it last year. I had PCR tests every other day and always came back negative. At the time, I only had my first and second vaccine shots.

When the plague used to rip through work 2-3 times a year, I always managed to stay healthy. I just have a very healthy immune system.

Scam Call Centers
That crap is so maddening, I get several calls a month from folks who have fallen for it.

Burrito of Peace wrote on May 9, 2022, 13:48:
I, too, have never had COVID. What can I teach you?

How do you feel about enchilada style burritos? AKA a normal burrito that you top with enchilada sauce and cheese and bake it real quick to melt the cheese.

I too, until recently never had Covid. I unfortunately got it a few weeks ago. First week was pretty rough for me, second week was just like an annoying cold.

Blue wrote on May 9, 2022, 14:07:
Here's a fun channel with some interesting videos on all manner of dry aging, marinating, and sous vide preparation.
https://www.youtube.com/c/gugafoods

Yep, Guga is how I really got convinced to try it, and learned tips and tricks from so my first go was super successful.

Enahs wrote on May 9, 2022, 13:39:

I've never had COVID-19. Ask me anything.

You asked for it. With your recentish foray into gas grilling, I have by happen stance had a recent fouray into sous vide. And then use a Sous Vide torch gun to give the steaks a nice crust. Has been excellent so far. And super easy. I have done two different types of steaks, both have been awesome. Going to try some other types of meats soon. Have you considered trying it?

I have been obsessed with sous vide for quite a while. I'm determined to finally get into it this year.

Here's a fun channel with some interesting videos on all manner of dry aging, marinating, and sous vide preparation.
https://www.youtube.com/c/gugafoods

I, too, have never had COVID. What can I teach you?

Bent wrote on May 9, 2022, 13:01:

Scientists just found mountains of sugar hidden beneath the ocean

In even weirder news, some people stumbled upon a sub-variety of kelp that supposedly tastes sort of like bacon when you fry it. I've been meaning to get my hands on some.

Regular kelp taste "sort of like bacon" when you fry it in bacon fat.