I use the search function from time to time. often I'll almost find what I'm looking for. my question will be partially answered, but I'll want more specifics. instead of commenting on the old thread from 2008 I'll just start a new one. it doesn't seem to ruffle any feathers. now I'll admit I get a little annoyed, briefly, when I see a bunch of new "can you identify my seedling" threads started in a row, but again, that's very briefly. and then I or someone else will go and help that person, and odds are they quickly or eventually become a knowledgeable and helpful member of the forum who posts interesting questions and starts interesting discussions. heck, my first post here occurred when I was about 2 weeks into my first year gardening. I was an idiot. now I feel like I kinda sorta know the answers to most of the really easy questions, and I try to make meaningful contributions here. key word there: try. and in terms of arguments, honestly I think I'm one of the biggest A-holes on this forum, that says something, and that's probably a good thing. compared to the stuff I've seen on many other forums this is one of the most friendly places on the internet (if you wanna see people flipping the f out over nothing, go take a look at martial arts forums, or better yet read some physics forums).

You can also get an egg chart (see link) to have eggs cooked exactly the same way every time to specification, it does not matter how cold/hot/big/small the eggs are. The sous vide system can be set up to do anything which will require exact temperature control, such as making yogart, hatching eggs, pasteurize eggs (for ice cream raw eggs), pasteurize milk, proofing bread, starting seeds, ---------. The steak took me about 8 hours. I like to serve steaks as hot as possible without overcooking. The sous vide method does not require resting. This is how it works: Since you cannot overcook the meat, you can take the time to prepare every other sides, then when it's time to eat, you tell everyone to sit down and fire up the cast iron skillet. I normally get the skillet to about 520F with an IR thermometer. Sear the steak about one or two minutes each side, get the house to smell real good. Perfect timing. Served hot !!! dcarch Here is a link that might be useful:

Never got the emails Glenda. Try this address: runvswing@cox.net

I had to be the bunny this year. I cooked a steak dinner (couldn't find a piece of lamb anywhere) with grilled tomatos and onions, steamed potatoes, and hot bread. Store bought desert. No creativity this year. I've been too tired and overwhelmed from the house and too "froze up" with arthiritis to do my usual things.