All I wanted for Christmas was a commenting system that worked

"OPPOsaurus WRX" (opposaurus)
12/26/2018 at 09:30 • Filed to: None

I guess i’ll have to ask the Easter Bunny for one

side note, I think All I consumed yesterday was beer and filet mi gn on . My digestive system is not happy. MY wife put me in charge of the roasts. IT was a bit stressful as I had only made f ilet mignon once before, I had two roa sts and wanted they to be done at the same time but one rare / meduim-rare and the other more medium. They came out perfect and right on time!

DISCUSSION (9)

Rusty Vandura - www.tinyurl.com/keepoppo > OPPOsaurus WRX
12/26/2018 at 09:41

I think you can use a meat thermometer and get a fairly predictable outcome.

Nibby > OPPOsaurus WRX
12/26/2018 at 09:47

https://oppositelock.kinja.com/official-kinjad-gif-thread-1642706018

OPPOsaurus WRX > Rusty Vandura - www.tinyurl.com/keepoppo
12/26/2018 at 09:51

yea, but i wante d to cook it low and slow. I started out at 180*f. Try and guess how long th at needs to be in to have one come out at 120 *f and the other at 130

jimz > Rusty Vandura - www.tinyurl.com/keepoppo
12/26/2018 at 10:08

if you’re going for a consistent “done-ness” throughout the cut, you want to do some sort of reverse sear where you gently bring the cut up to just under target temp, then blast the exterior to brown it. otherwise, if you just start at a higher temp you risk having a “gradient” of done-ness where the outer parts get past well done before the center reaches rare temperature.

I like cars: Jim Spanfeller is one ugly motherfucker > OPPOsaurus WRX
12/26/2018 at 10:15

Oh man, by day’s end yesterday I was beat from all the food. Woke up around 10, scrambled a dozen eggs, my dad boiled about 12 links of kielbasa, we toasted a loaf of Placek I made yesterday (kind of like a Polish coffee cake, but more bready than cakey. Hard to describe, I’ve only seen it made this way in my family), munched on that all day, pounded some mimosas, lots of chocolate, more sausage, then 5 o’clock my mom came back over with about $50 of chinese- pork fried rice, chicken lo mein, general tso, sweet and sour chicken, egg fu yung, and,a bunch of egg rolls. Then 8 ish we had a cheesecake since it was also my dad’s birthday.

Now I'm gonna go to the gym.

Rusty Vandura - www.tinyurl.com/keepoppo > OPPOsaurus WRX
12/26/2018 at 14:44

From those two sentences, I have determined that you know more about this than I do.

Rusty Vandura - www.tinyurl.com/keepoppo > jimz
12/26/2018 at 14:48

“Reverse sear.” Interesting concept. Your entire comment schools me.

OPPOsaurus WRX > jimz
12/26/2018 at 14:59

i usually do that but as soon as i pulled the meat out it was time to do the present swap. It gave the meat a chance to sit but by the time i went back t o do the reverse sear i had forgotten all about ti and just stated cutting.

jimz > OPPOsaurus WRX
12/26/2018 at 18:59

as soon as i pulled the mea t out

giggity