RE: I was a rebel and changed my own pressure
(01-13-2017, 07:31 PM)kwhenrykerr Wrote: Nam et ipsa scientia potestas est.
Knowledge is power. - Francis Bacon
This is a power building forum but you must read...
Bacon? Did someone say Bacon?? mmmmmm bacon.... where is it?
If everyone thinks alike, then someone isn't thinking.
Everyone knows something, together we could know everything.
RE: I was a rebel and changed my own pressure
RE: I was a rebel and changed my own pressure
or a Francis Bacon quote with sleep....
Silence is the sleep that nourishes wisdom. Francis Bacon
RE: I was a rebel and changed my own pressure
Wow Sous Vide Bacon, never would have considered that.
Ooooo and more Bacon quotes, woo hoo.
mmmmmmmmm bacon, My Bacon has a first name it's F R A N C I S lol
If everyone thinks alike, then someone isn't thinking.
Everyone knows something, together we could know everything.
RE: I was a rebel and changed my own pressure
I will be the first to try sous vide bacon. Thick cut Smithfield center-cut hardwood smoked, and will go for 16 hours at 145. I'm wondering how much will render out.
Just call me Baconrider.
RE: I was a rebel and changed my own pressure
3 lb. in an iron skillet = breakfast for two
RE: I was a rebel and changed my own pressure
sous vide bacon. I have the brewing system that can do that.
RE: I was a rebel and changed my own pressure
@ Baconrider, lmk how it comes out, I really want to know.
(01-17-2017, 04:12 PM)kwhenrykerr Wrote: 3 lb. in an iron skillet = breakfast for two
If I'm there for breakfast you have to ask yourself one question- What will you be eating for breakfast? Because that's only enough for me and I don't share.
If everyone thinks alike, then someone isn't thinking.
Everyone knows something, together we could know everything.
RE: I was a rebel and changed my own pressure
(01-17-2017, 04:45 PM)bonjour Wrote: sous vide bacon. I have the brewing system that can do that.
And then you'll take it out and broil it so its crispy, right?
Note: I'm an epidemiologist, not a medical provider.
RE: I was a rebel and changed my own pressure
My sous vide stuff gets absolutely torched. My favorite is to use the GrillGrates at 570-640 degrees F for finishing.
Sous vide
Searing
Frying:
Smoking