2.8lb churck arm roast for $2.99/lb. Cooked 40.5 hours at 131.2F.
Then covered with smoked black pepper, powdered rosemary, salt, and
seared in the hottest pan you can achieve.

https://www.flickr.com/photos/sqwert...ream/lightbox/

It was actually TOO tender - needed more bite to it. The leftovers
will firm up in the fridge rest and will make some killer RB
sandwiches with Woebler's horseradish sauce.

-sw

On 1/14/2018 7:32 PM, Sqwertz wrote:
> It was actually TOO tender - needed more bite to it.

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> ost
> >
> 3/18/2011 3:49 PM
> Microsoft Internet News 4.70.1162
> readnews.com - News for Geeks and ISPs
> fa35d278.newsreader.readnews.com
>
>
> Sorry I don't fit either of your Ideal Psycho Pal Profiles.
>
> -sw
>
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>
> I'd prefer you use a sniper rifle on me from a few hundred yards away.
> There you go - a reason for you to buy yet another gun and ammo.
>
>
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On Sunday, January 14, 2018 at 7:30:56 PM UTC-7, Sqwertz wrote:
> 2.8lb churck arm roast for $2.99/lb. Cooked 40.5 hours at 131.2F.
> Then covered with smoked black pepper, powdered rosemary, salt, and
> seared in the hottest pan you can achieve.
>
> https://www.flickr.com/photos/sqwert...ream/lightbox/
>
> It was actually TOO tender - needed more bite to it. The leftovers
> will firm up in the fridge rest and will make some killer RB
> sandwiches with Woebler's horseradish sauce.
>
> -sw
Cooked for 40 friggin hours...RIDICULOUS. You call yourself a cook?

Roy wrote:
>Sqwertz wrote:
>>
>> 2.8lb churck arm roast for $2.99/lb. Cooked 40.5 hours at 131.2F.
>> Then covered with smoked black pepper, powdered rosemary, salt, and
>> seared in the hottest pan you can achieve.
>>
>> https://www.flickr.com/photos/sqwert...ream/lightbox/
>>
>> It was actually TOO tender - needed more bite to it. The leftovers
>> will firm up in the fridge rest and will make some killer RB
>> sandwiches with Woebler's horseradish sauce.
>
>Cooked for 40 friggin hours...RIDICULOUS. You call yourself a cook?

His aim was for that vaginal pink beef look.... I suppose one can call
that appetizing, however it looks ice cold, and looks exactly like
uncooked corned beef.

The sprouts look cold too, I've never seen sprouts served cut in half
before, probably like how his mommy served them. I find that a bit
off putting, prepubescent sprouts. I want my sprouts whole thank
you, I don't cut therm on my plate either... a big part of the
enjoyment is to pop them into my mouth whole and bite them to get that
big explosive burst of flavor. Of course if you don't enjoy eating
sprouts then by all means cut them in half.

That spud looks like he ate some and then added more butter and
pepper... like he just remembered he was going to take a picture.

Now I'm convinced that I will never do sous vide, does very bad things
to the appearance of food. That beef does look very moist but in an
aroused vaginal way. hehe

On Sun, 14 Jan 2018 20:32:10 -0600, Sqwertz >
wrote:

>2.8lb churck arm roast for $2.99/lb. Cooked 40.5 hours at 131.2F.
>Then covered with smoked black pepper, powdered rosemary, salt, and
>seared in the hottest pan you can achieve.
>
>https://www.flickr.com/photos/sqwert...ream/lightbox/
>
>It was actually TOO tender - needed more bite to it. The leftovers
>will firm up in the fridge rest and will make some killer RB
>sandwiches with Woebler's horseradish sauce.

Looks like something Sheldon would make.

Anyway, Woeber's horse radish:

"Soybean Oil, Water, Corn Syrup, Vinegar, Egg Yolks, Modified Corn
Starch, Horseradish, Salt, Artificial Flavoring, Potassium Sorbate (a
Preservative), Xanthan Gum, Calcium Disodium EDTA Added to Protect
Flavor."

Ain't that funny? First they create an artificial flavor using
chemicals and then they need to add more chemicals to "protect" the
flavor. And, of course, good old xanthan gum!

>-sw