Quote (InsaneBobb @ Feb 11 2021 01:44pm)
What're you even talking about? I'm currently watching CBS News while also listening to Ben Shapiro AND reading EO #29 from the federalregister.gov.
I'm not calling on you to be a source. I'm telling you, I run the news constantly. What I have playing may be CBS, CNN, MSNBC. Since I don't have a a cable package, I do NOT watch fox news. A clip here and there via youtube, that's it.
I know what they say. And they've highlighted precisely 3 EOs that I've heard, and all 3 were, "THIS IS AMAZING! HE'S UNDOING WHAT TRUMP DID! AND HERE'S WHY TRUMP'S EVIL!!!!" That's not journalism, nor is it covering the EO. It's a Segway into another story about Trump.
I'm giving you a softball here, brother. How can you not field it? Seriously?
BTW, wifey got me a couple ribeyes when I was posting yesterday. What do you think I should make for a side? Feel free to respond via pm so you don't let anyone know we don't "really" hate each other. :P
I edited an article giving you exactly what you want. I don't think MSM is exactly the gold-standard of journalism BTW. But they're not virtually devoid of it. They definitely prioritize the stuff that gets clicks, and Trump's stuff gets clicks. I find it hard to believe you're mainlining 3 MSM networks and haven't seen the coverage I have from listening to maybe 30-60 minutes 3 times a week. Also Shapiro is worse than nothing. You're better than that lol
Okay so here's what you do. If you don't have a sous vide, get one. They're like $50 and they're awesome. Sous Vide your steak at 125F for ~2 hours with salt and pepper. It's gonna give up some juice and that's fine, save it in a bowl. Don't use butter. Everything online says to use butter when you sous vide, and it's terrible advice. Okay so after it's sous vide dry it out with a towel and sit it in the fridge until you're ready to use it. Get a skillet or cast iron pan ripping hot and cook it on each side for ~2 minutes to get a nice crust. Repeat on each side and especially on the fat cap. Then butter baste with thyme, rosemary, garlic. Get sprigs of the former 2 at walmart or something, but they're way better if you just keep a potted plant of each in your kitchen window. After you've butter basted to an internal temperature of 125 take it off and put it in foil. Then add 4-8oz of fresh cut mushrooms to the butter and sauté. Add salt and pepper. Once the mushrooms are done to your liking add ~1tbsp of flour and cook for another minute, and add beef stock. Best beef stock is made yourself with soup bones from a butcher, carrots, celery, onion, thyme, rosemary, tomato paste, and if you can find it some beef tongue or something with a lot of cartilage. Cook it down until its your preferred thickness of gravy.
For sides, carrots and parsnips tossed in olive oil salt pepper and garlic salt, baked at 400 for ~20 minutes until tender when stabbed with a fork. The gravy with root vegetables is insanely good. It will turn out better than the steak after a few attempts.
That's how I do ribeye steaks now. Anything less is insulting to the meat.
This post was edited by Thor123422 on Feb 11 2021 01:59pm