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Headhunter

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Everything posted by Headhunter

  1. Just remember Brian that as soon as you start advertising on public sites and selling things, you become potential fodder for CRA! Should you ever get audited, they will check public forums to find out if you have other revenue streams that you "may" not have reported. HH
  2. Probably only need a couple of hours for the tenderloin. HH
  3. Well, its not as if you have to stand there and watch it! It's a set it and forget it thing. Also, Brisket is as you know a very tough meat and it takes that amount of time to break down all the collagen in the meat. BTW - typical time in the drink is usually less, just depends on what you are cooking. HH
  4. Brian, I've been on a roll for the past few months using a "Sous Vide" as much as possible! I bought a bunch of Blade roasts when they were on sale. I got them for under $24.00. Two are resting in the freezer and one I cooked in my Sous Vide for 30 hours at 133F. Along with the meat, I also added... fresh thyme and a dry rub. Into the vacuum pack and into the water bath for as I said 30 hours. The roast came out perfectly med rare. A quick trip out to the BBQ set on sear for 5 minutes to brown it up and it was glorious. Cut thin against the grain and you could cut it with your fork! Tonight, I am putting jerk wings in it for 2 hours at 155F, then into the convection oven to brown. Because the Sous Vide "cooks" the meat in it's own juices, there is no need to marinate any more, the cooking process flavours the meat. I also have a full beef brisket in the freezer. That will take about 40-50 hours in the Sous Vide at 155F. Once cooked, it will go into the fridge for 3 hours, then onto the BBQ for browning! As far as which machine to buy, there are basically two kinds to consider. The lower priced units are virtually the same as the higher priced units with the only real difference being blue tooth connected to your phone for remote monitoring. Typically they can be had had for under a hundred bucks, without the blue tooth option. I know that CTC has them on sale right now for around $80.00. (If you are an Air Miles person, they are currently available at a reduced cost, thats where I got mine) HH
  5. Is that an "escape from the pen fish"? HH
  6. Watched two Hercules fly over my house this morning on their way to a fly over downtown. Lest we forget HH
  7. According to google, Bruce currently has a net worth of $250 mill. I don't think he needs the money... HH
  8. As the parent of two kids currently working minimum wage jobs (students), i find this kind of behaviour abhorrent. Here's essentially a kid trying to make some money for themselves, being assaulted for following their bosses instructions. It's nothing short of disgusting and should be followed up by the law. Brings me back to favourite saying in the trying times... "I don't think he's stupid for spitting on the girl, I just think he has some problems with the thinkin parts". HH
  9. It gets the boat driver out of the drivers seat and in a position where they can remotely control direction. Also gives them a finder reading in front of the boat as opposed to the back of the boat where they have already been. It's a convenience factor... HH
  10. They are using the trolling motor to steer the boat. Gas engine provide thrust, electric motor to steer remotely. HH
  11. Seems to me that the only draw back would be the bugs dinning on your kidneys! HH
  12. It's got honey dew and the milk of paradise in it! HH
  13. https://www.lcbo.com/webapp/wcs/stores/servlet/en/lcbo/golden-ale-16022065200/henderson-x-rush-canadian-golden-ale-19609#.YUzFPX1E2Ul HH
  14. Or you could put it in a Sous Vide for 24-36 hours, brown it on the BBQ and have fillet mignon. HH
  15. I've been experimenting with my new to me Sous Vide. My turkey breast recipe, shown earlier in the thread typically has a two day marinade; with the Sous Vide, no marinade required! Dump the marinade into the bag with the turkey and slow cook it for an hour or two and all the flavour is impregnated into the turkey. A quick 2 minute grill on my ceramic bbq side burner and done. I am really liking using the Sous Vide! HH
  16. What I learned from my niece re Halibut is that the 20lb fish are far tastier, less tough then the fish over 50lbs. She also mentioned Pacific Black Cod as a rare catch, but has to be properly cooked (soaked in milk over night) to get the best out of it. When she still lived in Prince Rupert, she would send me a care package packed in dry ice. i must admit that i much prefer fresh water fish to ocean fish and found the cod not to my liking. She also would go crab fishing with him and the pics they had of their catch would set my spit a running! HH
  17. https://www.thestar.com/news/canada/2021/08/16/couple-jumps-to-safety-after-float-plane-hits-canoe-upon-landing-in-ontario-lake.html I think we will be seeing and hearing about a lot of misadventures in the coming months as so many city people have moved out and into more rural areas. The above article not with standing, I can't imagine how they felt seeing that plane heading toward them! HH
  18. My niece recently moved from BC to the Caribbean, with stops in Merritt (on fire!) and Prince Rupert. it was in "The Rupe" where she and her husband befriended a local First Nations fisherman, who took them out him him many times. The pic below is that of one of his recent catches. You wanna talk Halibut?! LOL HH
  19. Have had them do the wing tip thing to us many a time fishing Quinte. Pretty impressive airplane. HH
  20. Such a great band and such a great loss to the rocknroll world. I never got a chance to see them, but have been playing their songs for decades. RIP Dusty, there will never be a voice like yours again! HH
  21. Apparently the link above doesn't work, just google sous vide if your interested... HH
  22. Anyone here tried using a "Sous Vide"? https://www.linenchest.com/en_ca/ricardo-sous-vide-precision-cooker-with-color-changing-led-ring?utm_source=shopping&utm_medium=cpc&scid=scplp266436&sc_intid=266436&utm_campaign=SC Shopping - Branded - English ON - Prospect Shopping&gclid=EAIaIQobChMIivWr94eE8gIVh9zICh0BUQ6gEAQYASABEgJENPD_BwE I did my turkey breast recipe with mine (thanks air miles!) on the weekend. It took four hours in the pot and a quick 5 minutes on the bbq to crisp it up. They turned out great! Sorry, no pics. I got it on my brother's advice after him showing me the video of the three rib prime rib he did for New Years. 30 hours in the pot, and quick browning on a super hot bbq., there were flames everywhere. He said you could cut it with a fork. He's also been buying eye of round roasts and putting them in the sous vide and again, quick browning on the BBQ. Turns a dry roast into fillet! I'll try to document my adventures with this thing as I gain more experience using it. HH
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