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Congrats on the house!

My daughter loves eggs over easy so I've been making them multiple times a week for the last year. Put your skillet on medium low heat. I have an electric stove so that is a 4 to 4.5 or so. I let the pan heat up for roughly five minutes and then add a slab of butter. I don't measure how much...

There are certainly super well budgeted documentaries that have that slick feel, but I think they are the exception to the rule. I think Ross Kemp and Louis Theroux, even Theroux's Scientology documentary, still have that authentic feeling to them. I though HBO's Meth Storm was still gritty...

I don't believe that is accurate. So you have sources to support that?

Great physique, and no doubt 1000x better than any physique I'll have, but I don't think it was the best of his era let alone all time. I think prime Arnold had the best with Serge Nubret a close second:

To be fair you have yellow in your name.

Is it a dessert?

Cash based businesses like strip clubs and nightclubs.

I think it's largely true that you don't catch the smart ones, but often times you don't catch the dumb ones either. Here is an article from Chicago saying that the clearance rate of homicides was roughly 20 percent. I don't think the killers are getting away because they are geniuses...

That's the type of shit they caught on the show River Monsters, and I agree that it does count as a river monster. It's an amazing animal. As much fun as it would be to have dinosaurs lurking around in lakes or jungles, I just don't think they exist. There are very few large creatures that...

Are you a full-on-rapist?

What cigar bars do you recommend?

I don't think the method of cooking matters as much in this case as the time in the danger zone. For the sous vide steak I do my water is at 129 degrees and I do the steak for two hours or just a few minutes less than two hours. With smoking, if you kept it to two hours I think you are good...

Bacteria can double, quickly, between 40 degrees and 140 degrees. Whether it's sous vide or smoking you don't want to keep food at that temperature for more than two hours. Once you've crossed that two hour mark you are really risking dangerous amounts of bacteria and their waste. Perhaps...

It's my favorite way to cook steak. It's right around 2 hours of cook time and then 30 seconds per side for the sear. It's the easiest way to cook steak.

As much as I like rare steak, that almost sounds dangerous. I think 120 for 2 hours puts that into the window of temps where bacteria can double rapidly. I'm going to try and look that up.

From a technical standpoint, I don't see how this app would work at all. In fact I think OP is probably racking up a massive data bill at the moment.

That looks like it would be a bit tough and chewy.

Best steak I've ever had came from a local butcher. I cooked it sous vide and then seared it in butter. That was two weeks ago.