On Sunday, August 6, 2017 at 8:07:17 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Sunday, August 6, 2017 at 10:58:15 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Sunday, August 6, 2017 at 9:11:36 AM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > On Sunday, August 6, 2017 at 8:36:45 AM UTC-10, cshenk wrote:
> > > > ImStillMags wrote in rec.food.cooking:
> > > >
> > > > > On Sunday, August 6, 2017 at 9:21:35 AM UTC-7, cshenk wrote:
> > > > > > Sqwertz wrote in rec.food.cooking:
> > > > > >
> > > > > > > On Sat, 5 Aug 2017 17:45:10 -0400, Ed Pawlowski wrote:
> > > > > > >
> > > > > > > > If you don't cook brisket hot enough to break down the
> > > > > > > > collagen
> > > > > > > > it is tough enough to make tires out of it. Overall, it was a
> > > > > > > > good looking brisket.
> > > > > > >
> > > > > > > With sous vide you don't have to cook it to 190F+ to make it
> > > > > > > tender. You can make it tender cooking it at 132F. People who
> > > > > > > don't do sous vide have a really time grasping this concept (and
> > > > > > > even the people who do have a hard time with it until they try
> > > > > > > it).
> > > > > > >
> > > > > > > -sw
> > > > > >
> > > > > > Steve, to me Sous Vide is just unique new name for low and slow
> > > > > > crock pot cooking.
> > > > > >
> > > > > > --
> > > > >
> > > > > not even close at all. completely different methodology and
> > > > > outcome
> > > > > of the product cooked.
> > > >
> > > > Ok, your opinion. I've neen dropping in sealed 'cook in the bag'
> > > > meats
> > > > in mine for 5-6 years now and letting them do their thing on low or
> > > > warm 140F for a day while floated in liquid.
> > > >
> > > > Been doing a lot of other low and slow cookery for 3 decades.
> > > >
> > > > --
> > >
> > > It's a very useful technique if you have to cook steaks medium rare
> > > rapidly.
> > > You can keep a steak on hold for hours and fry it up and serve a perfect
> > > steak in a couple of minutes. Pork chops work great sous vide. You don't
> > > need an experienced chef to grill meats perfectly and fast. It's going
> > > to
> > > change the way steaks and chops are prepared in restaurants.
> > >
> > > ==
> > >
> > > Works perfectly too)
> > >
> > >
> > >
> > > --
> > > http://www.helpforheroes.org.uk
> >
> > My guess is that most of the big restaurants are already using this
> > technique. That's just one of their kitchen secrets. If you order a steak
> > in
> > a restaurant and it comes really fast and is perfectly cooked you can say
> > "thanks sous vide!" I'm thinking that the technique could also be used to
> > preserve foods.
> >
> > I'm going to cook a steak this morning. I won't do it sous vide but I
> > guess
> > it'll come out okay.
> >
> > ===
> >
> > I am sure it will. I do cook some pork chops etc. but I tend to cook
> > joints that are usually very tough. They come out very tender
> >
> > I know you cook sous vide. What do you cook in it?
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> The usual steaks and chops. I've made shortribs and that was okay. The
> potential is there for some damn good shortribs. I just have to work on it
> some more.
>
> I've made fried chicken sous vide. That might have been the best fried
> chicken you ever tasted. Sous vide allows you to cook the chicken
> thoroughly. Then you flour your chicken and deep fry it at high temperature.
> This allows you to cook the chicken for looks and crispiness - you don't
> have to worry about doneness. What could be more perfect? Nutting.
>
> ==
>
> I have never done chicken!!! What a wonderful idea Heh I think I have
> never just about everything but! Yes. Chicken cooked through before frying
> is a wonderful idea) Odd really, I do other meats for exactly that
> reason)
>
>
>
> --
> http://www.helpforheroes.org.uk

To make fried chicken, I use only thighs. The main problem with sous vide chicken is that the chicken tends to be roundish and fat. It's a bit of an odd shaped chicken - thunder thighs.

"pltrgyst" wrote in message news
On 8/6/17 2:36 PM, cshenk wrote:

> Ok, your opinion. I've neen dropping in sealed 'cook in the bag' meats
> in mine for 5-6 years now and letting them do their thing on low or
> warm 140F for a day while floated in liquid.
>
> Been doing a lot of other low and slow cookery for 3 decades.

No, not just opinion at all. Your experience is simply the coincidence
of the heat output of your slow cooker happening to be enough to
maintain the 140 you desire.

Now try your slow cooker at filets desired rare or medium rare, say 125
deg F. You would fail every time.

The advantage of sous vide cooking is its precisely variable temperature
control.

Sometimes just being a dinosaur doesn't make you right -- it just makes
you pig-headed. And I'm older than you are, and have been cooking longer.

-- Larry

==

I have a sous vide machine that doubles as a slow cooker, but of course I
can choose the temps.

I haven't heard of a slow cooker that can do that yet.

Mine is like this:

https://www.andrewjamesworldwide.com...BEgJb FvD_BwE

--
http://www.helpforheroes.org.uk

"dsi1" wrote in message
...

On Sunday, August 6, 2017 at 8:07:17 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Sunday, August 6, 2017 at 10:58:15 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Sunday, August 6, 2017 at 9:11:36 AM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > On Sunday, August 6, 2017 at 8:36:45 AM UTC-10, cshenk wrote:
> > > > ImStillMags wrote in rec.food.cooking:
> > > >
> > > > > On Sunday, August 6, 2017 at 9:21:35 AM UTC-7, cshenk wrote:
> > > > > > Sqwertz wrote in rec.food.cooking:
> > > > > >
> > > > > > > On Sat, 5 Aug 2017 17:45:10 -0400, Ed Pawlowski wrote:
> > > > > > >
> > > > > > > > If you don't cook brisket hot enough to break down the
> > > > > > > > collagen
> > > > > > > > it is tough enough to make tires out of it. Overall, it was
> > > > > > > > a
> > > > > > > > good looking brisket.
> > > > > > >
> > > > > > > With sous vide you don't have to cook it to 190F+ to make it
> > > > > > > tender. You can make it tender cooking it at 132F. People
> > > > > > > who
> > > > > > > don't do sous vide have a really time grasping this concept
> > > > > > > (and
> > > > > > > even the people who do have a hard time with it until they try
> > > > > > > it).
> > > > > > >
> > > > > > > -sw
> > > > > >
> > > > > > Steve, to me Sous Vide is just unique new name for low and slow
> > > > > > crock pot cooking.
> > > > > >
> > > > > > --
> > > > >
> > > > > not even close at all. completely different methodology and
> > > > > outcome
> > > > > of the product cooked.
> > > >
> > > > Ok, your opinion. I've neen dropping in sealed 'cook in the bag'
> > > > meats
> > > > in mine for 5-6 years now and letting them do their thing on low or
> > > > warm 140F for a day while floated in liquid.
> > > >
> > > > Been doing a lot of other low and slow cookery for 3 decades.
> > > >
> > > > --
> > >
> > > It's a very useful technique if you have to cook steaks medium rare
> > > rapidly.
> > > You can keep a steak on hold for hours and fry it up and serve a
> > > perfect
> > > steak in a couple of minutes. Pork chops work great sous vide. You
> > > don't
> > > need an experienced chef to grill meats perfectly and fast. It's going
> > > to
> > > change the way steaks and chops are prepared in restaurants.
> > >
> > > ==
> > >
> > > Works perfectly too)
> > >
> > >
> > >
> > > --
> > > http://www.helpforheroes.org.uk
> >
> > My guess is that most of the big restaurants are already using this
> > technique. That's just one of their kitchen secrets. If you order a
> > steak
> > in
> > a restaurant and it comes really fast and is perfectly cooked you can
> > say
> > "thanks sous vide!" I'm thinking that the technique could also be used
> > to
> > preserve foods.
> >
> > I'm going to cook a steak this morning. I won't do it sous vide but I
> > guess
> > it'll come out okay.
> >
> > ===
> >
> > I am sure it will. I do cook some pork chops etc. but I tend to cook
> > joints that are usually very tough. They come out very tender
> >
> > I know you cook sous vide. What do you cook in it?
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> The usual steaks and chops. I've made shortribs and that was okay. The
> potential is there for some damn good shortribs. I just have to work on it
> some more.
>
> I've made fried chicken sous vide. That might have been the best fried
> chicken you ever tasted. Sous vide allows you to cook the chicken
> thoroughly. Then you flour your chicken and deep fry it at high
> temperature.
> This allows you to cook the chicken for looks and crispiness - you don't
> have to worry about doneness. What could be more perfect? Nutting.
>
> ==
>
> I have never done chicken!!! What a wonderful idea Heh I think I have
> never just about everything but! Yes. Chicken cooked through before
> frying
> is a wonderful idea) Odd really, I do other meats for exactly that
> reason)
>
>
>
> --
> http://www.helpforheroes.org.uk

To make fried chicken, I use only thighs. The main problem with sous vide
chicken is that the chicken tends to be roundish and fat. It's a bit of an
odd shaped chicken - thunder thighs.

===

Harrumph!! I can assure you my thighs don't thunder <g>


--
http://www.helpforheroes.org.uk

On Wednesday, August 9, 2017 at 5:09:56 AM UTC-7, Ophelia wrote:
> "pltrgyst" wrote in message news >
> On 8/6/17 2:36 PM, cshenk wrote:
>
> > Ok, your opinion. I've neen dropping in sealed 'cook in the bag' meats
> > in mine for 5-6 years now and letting them do their thing on low or
> > warm 140F for a day while floated in liquid.
> >
> > Been doing a lot of other low and slow cookery for 3 decades.
>
> No, not just opinion at all. Your experience is simply the coincidence
> of the heat output of your slow cooker happening to be enough to
> maintain the 140 you desire.
>
> Now try your slow cooker at filets desired rare or medium rare, say 125
> deg F. You would fail every time.
>
> The advantage of sous vide cooking is its precisely variable temperature
> control.
>
> Sometimes just being a dinosaur doesn't make you right -- it just makes
> you pig-headed. And I'm older than you are, and have been cooking longer.
>
> -- Larry
>
> ==
>
> I have a sous vide machine that doubles as a slow cooker, but of course I
> can choose the temps.
>
> I haven't heard of a slow cooker that can do that yet.
>
> Mine is like this:
>
> https://www.andrewjamesworldwide.com...BEgJb FvD_BwE
>
> --
> http://www.helpforheroes.org.uk

That looks like a very nice set up. And the price is quite reasonable as well.

"ImStillMags" wrote in message

> I have a sous vide machine that doubles as a slow cooker, but of course I
> can choose the temps.
>
> I haven't heard of a slow cooker that can do that yet.
>
> Mine is like this:
>
<snip>
>
> --
> http://www.helpforheroes.org.uk

That looks like a very nice set up. And the price is quite reasonable as
well.

==

It works very well for me. I've had it for quite a few years and have been
very pleased.

I don't see them in the shops now. Only those new things that you clip to
the side of the pan.





--
http://www.helpforheroes.org.uk

On Wednesday, August 9, 2017 at 8:45:09 AM UTC-7, Ophelia wrote:
> "ImStillMags" wrote in message
>
> > I have a sous vide machine that doubles as a slow cooker, but of course I
> > can choose the temps.
> >
> > I haven't heard of a slow cooker that can do that yet.
> >
> > Mine is like this:
> >
> <snip>
> >
> > --
> > http://www.helpforheroes.org.uk
>
> That looks like a very nice set up. And the price is quite reasonable as
> well.
>
> ==
>
> It works very well for me. I've had it for quite a few years and have been
> very pleased.
>
> I don't see them in the shops now. Only those new things that you clip to
> the side of the pan.


Yes, those are the most common you see here.....mostly because they are more affordable than a complete appliance like you have. The Anova and others runs around $100+ but the full sous vide appliances run $400+.

"ImStillMags" wrote in message
...

On Wednesday, August 9, 2017 at 8:45:09 AM UTC-7, Ophelia wrote:
> "ImStillMags" wrote in message
>
> > I have a sous vide machine that doubles as a slow cooker, but of course
> > I
> > can choose the temps.
> >
> > I haven't heard of a slow cooker that can do that yet.
> >
> > Mine is like this:
> >
> <snip>
> >
> > --
> > http://www.helpforheroes.org.uk
>
> That looks like a very nice set up. And the price is quite reasonable as
> well.
>
> ==
>
> It works very well for me. I've had it for quite a few years and have been
> very pleased.
>
> I don't see them in the shops now. Only those new things that you clip to
> the side of the pan.


Yes, those are the most common you see here.....mostly because they are more
affordable than a complete appliance like you have. The Anova and others
runs around $100+ but the full sous vide appliances run $400+.

==

Oh my!!! Mine was a bit more expensive than the one in my link, but
nothing like $400!!!!!!!! I wonder how the justify that?



--
http://www.helpforheroes.org.uk

"Wayne Boatwright" wrote in message
9.44...

On Wed 09 Aug 2017 01:30:19p, Ophelia told us...

> "ImStillMags" wrote in message
> ...
>
> On Wednesday, August 9, 2017 at 8:45:09 AM UTC-7, Ophelia wrote:
>> "ImStillMags" wrote in message
>>
>> > I have a sous vide machine that doubles as a slow cooker, but
>> > of course I
>> > can choose the temps.
>> >
>> > I haven't heard of a slow cooker that can do that yet.
>> >
>> > Mine is like this:
>> >
>> <snip>
>> >
>> > --
>> > http://www.helpforheroes.org.uk
>>
>> That looks like a very nice set up. And the price is quite
>> reasonable as well.
>>
>> ==
>>
>> It works very well for me. I've had it for quite a few years and
>> have been very pleased.
>>
>> I don't see them in the shops now. Only those new things that
>> you clip to the side of the pan.
>
>
> Yes, those are the most common you see here.....mostly because
> they are more affordable than a complete appliance like you have.
> The Anova and others runs around $100+ but the full sous vide
> appliances run $400+.
>
> ==
>
> Oh my!!! Mine was a bit more expensive than the one in my link,
> but nothing like $400!!!!!!!! I wonder how the justify that?
>

Probably the same way I justified buying a $400 ice cream freezer
with it's self contained refrigeraton unit. I had it imported from
an Italian company before they becaome available in the US. I've used
it a lot over the years, and most people consider it a treat to have
a rich homemade ice cream or sorbet. I think one sorbet that I've
made many times has had the most raves. It was made entirely of
fresh tangerine juice, tangerine liqueur, and simple syrup. Very
refreshing.

I doubt seriously if I would have the patience to wait for something
to cook sous vide for 48 hours regardless of how good it turned out.
I'm too impatient. :-)


Wayne Boatwright

==

But you are not using the sous vide to make dinner for 'today')

My ice cream maker is the same make and similar to this on, but it is
getting quiet old now.

https://www.amazon.co.uk/gp/product/...297X9 6Y3K5HC

I must get it out. I haven't used it for ages.

--
http://www.helpforheroes.org.uk

On 8/9/2017 4:40 PM, Wayne Boatwright wrote:

>
> I doubt seriously if I would have the patience to wait for something
> to cook sous vide for 48 hours regardless of how good it turned out.
> I'm too impatient. :-)
>
>
>

You just have to plan ahead. It is 5:15 now and have not decided what
we are having for dinner yet.

On 8/9/2017 8:15 PM, Sqwertz wrote:
> On Wed, 09 Aug 2017 20:40:55 GMT, Wayne Boatwright wrote:
>
>> I doubt seriously if I would have the patience to wait for something
>> to cook sous vide for 48 hours regardless of how good it turned out.
>> I'm too impatient. :-)
>
> Then you obviously don't grow your own vegetables. They require a lot
> longer than 48 hours and require a lot more attention.
>
> -sw
>

Can you do this in 2 steps? Let's say a brisket takes 30 hours. Can
you SV it for the 30 hours, then refrigerate and finish later?

On Wednesday, August 9, 2017 at 3:17:09 PM UTC-10, Ed Pawlowski wrote:
> On 8/9/2017 8:15 PM, Sqwertz wrote:
> > On Wed, 09 Aug 2017 20:40:55 GMT, Wayne Boatwright wrote:
> >
> >> I doubt seriously if I would have the patience to wait for something
> >> to cook sous vide for 48 hours regardless of how good it turned out.
> >> I'm too impatient. :-)
> >
> > Then you obviously don't grow your own vegetables. They require a lot
> > longer than 48 hours and require a lot more attention.
> >
> > -sw
> >
>
> Can you do this in 2 steps? Let's say a brisket takes 30 hours. Can
> you SV it for the 30 hours, then refrigerate and finish later?

My guess is that you can sous vide a piece of meat and then freeze it until you need to defrost and finish it off. It's a beautiful thing.

"Ed Pawlowski" wrote in message ...

On 8/9/2017 8:15 PM, Sqwertz wrote:
> On Wed, 09 Aug 2017 20:40:55 GMT, Wayne Boatwright wrote:
>
>> I doubt seriously if I would have the patience to wait for something
>> to cook sous vide for 48 hours regardless of how good it turned out.
>> I'm too impatient. :-)
>
> Then you obviously don't grow your own vegetables. They require a lot
> longer than 48 hours and require a lot more attention.
>
> -sw
>

Can you do this in 2 steps? Let's say a brisket takes 30 hours. Can
you SV it for the 30 hours, then refrigerate and finish later?
==

I do that and especially for smaller things, I freeze the packets after they
have been through the sous vide.



--
http://www.helpforheroes.org.uk

"dsi1" wrote in message
...

On Wednesday, August 9, 2017 at 3:17:09 PM UTC-10, Ed Pawlowski wrote:
> On 8/9/2017 8:15 PM, Sqwertz wrote:
> > On Wed, 09 Aug 2017 20:40:55 GMT, Wayne Boatwright wrote:
> >
> >> I doubt seriously if I would have the patience to wait for something
> >> to cook sous vide for 48 hours regardless of how good it turned out.
> >> I'm too impatient. :-)
> >
> > Then you obviously don't grow your own vegetables. They require a lot
> > longer than 48 hours and require a lot more attention.
> >
> > -sw
> >
>
> Can you do this in 2 steps? Let's say a brisket takes 30 hours. Can
> you SV it for the 30 hours, then refrigerate and finish later?

My guess is that you can sous vide a piece of meat and then freeze it until
you need to defrost and finish it off. It's a beautiful thing.

==

and works very well)


--
http://www.helpforheroes.org.uk

On 8/9/2017 6:15 PM, Sqwertz wrote:
> you obviously don't grow your own vegetables

Steve Wertz - unrepentant woman stalker and total head case begging poor
Omelet to shoot him with a sniper rifle in austin.food:

-----------------------------------------------------------------------------------
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
---------------------------------------------------------------------------------------

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.

----------------------------------------------------------------------------------------

On Wednesday, August 9, 2017 at 6:17:09 PM UTC-7, Ed Pawlowski wrote:
> On 8/9/2017 8:15 PM, Sqwertz wrote:
> > On Wed, 09 Aug 2017 20:40:55 GMT, Wayne Boatwright wrote:
> >
> >> I doubt seriously if I would have the patience to wait for something
> >> to cook sous vide for 48 hours regardless of how good it turned out.
> >> I'm too impatient. :-)
> >
> > Then you obviously don't grow your own vegetables. They require a lot
> > longer than 48 hours and require a lot more attention.
> >
> > -sw
> >
>
> Can you do this in 2 steps? Let's say a brisket takes 30 hours. Can
> you SV it for the 30 hours, then refrigerate and finish later?

absolutely. You can chill it and refrigerate it and smoke or bake it for the crust when it is convenient later on.

On Wednesday, August 9, 2017 at 10:13:03 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Wednesday, August 9, 2017 at 3:17:09 PM UTC-10, Ed Pawlowski wrote:
> > On 8/9/2017 8:15 PM, Sqwertz wrote:
> > > On Wed, 09 Aug 2017 20:40:55 GMT, Wayne Boatwright wrote:
> > >
> > >> I doubt seriously if I would have the patience to wait for something
> > >> to cook sous vide for 48 hours regardless of how good it turned out.
> > >> I'm too impatient. :-)
> > >
> > > Then you obviously don't grow your own vegetables. They require a lot
> > > longer than 48 hours and require a lot more attention.
> > >
> > > -sw
> > >
> >
> > Can you do this in 2 steps? Let's say a brisket takes 30 hours. Can
> > you SV it for the 30 hours, then refrigerate and finish later?
>
> My guess is that you can sous vide a piece of meat and then freeze it until
> you need to defrost and finish it off. It's a beautiful thing.
>
> ==
>
> and works very well)
>
>
> --
> http://www.helpforheroes.org.uk

What would be great is to sous vide food and then blast it with gamma rays. Then you would not need to refrigerate or freeze the sealed bag. A microwave oven with a built in irradiation feature would be very sweet.

Am Freitag, 11. August 2017 11:30:57 UTC+2 schrieb dsi1:

> What would be great is to sous vide food and then blast it with gamma rays.
> Then you would not need to refrigerate or freeze the sealed bag.
> A microwave oven with a built in irradiation feature would be very sweet.

Just add hydrogen peroxide to your food - same effect.
Hydrogen peroxide is banned as food preservative because it's not healthy
(to say the least) - and it's generated by irradiating food, preserving it.
Bon appétit.

Bye, Sanne.

"dsi1" wrote in message
...

On Wednesday, August 9, 2017 at 10:13:03 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Wednesday, August 9, 2017 at 3:17:09 PM UTC-10, Ed Pawlowski wrote:
> > On 8/9/2017 8:15 PM, Sqwertz wrote:
> > > On Wed, 09 Aug 2017 20:40:55 GMT, Wayne Boatwright wrote:
> > >
> > >> I doubt seriously if I would have the patience to wait for something
> > >> to cook sous vide for 48 hours regardless of how good it turned out.
> > >> I'm too impatient. :-)
> > >
> > > Then you obviously don't grow your own vegetables. They require a lot
> > > longer than 48 hours and require a lot more attention.
> > >
> > > -sw
> > >
> >
> > Can you do this in 2 steps? Let's say a brisket takes 30 hours. Can
> > you SV it for the 30 hours, then refrigerate and finish later?
>
> My guess is that you can sous vide a piece of meat and then freeze it
> until
> you need to defrost and finish it off. It's a beautiful thing.
>
> ==
>
> and works very well)
>
>
> --
> http://www.helpforheroes.org.uk

What would be great is to sous vide food and then blast it with gamma rays.
Then you would not need to refrigerate or freeze the sealed bag. A microwave
oven with a built in irradiation feature would be very sweet.

==

Hmm not sure I would feel too safe working that that

--
http://www.helpforheroes.org.uk

On Fri, 11 Aug 2017 15:27:14 -0500, Sqwertz >
wrote:

>On Wed, 9 Aug 2017 21:17:01 -0400, Ed Pawlowski wrote:
>
>> On 8/9/2017 8:15 PM, Sqwertz wrote:
>>> On Wed, 09 Aug 2017 20:40:55 GMT, Wayne Boatwright wrote:
>>>
>>>> I doubt seriously if I would have the patience to wait for something
>>>> to cook sous vide for 48 hours regardless of how good it turned out.
>>>> I'm too impatient. :-)
>>>
>>> Then you obviously don't grow your own vegetables. They require a lot
>>> longer than 48 hours and require a lot more attention.
>>
>> Can you do this in 2 steps? Let's say a brisket takes 30 hours. Can
>> you SV it for the 30 hours, then refrigerate and finish later?
>
>Sure. Restaurants especially use this technique. You've got a
>sterilized piece of meat in cryovac that will keep for up to a month
>in the fridge.
>
>Or for the home cook, you've got a bunch of prepackaged, med-rare
>ribeye steaks that you can sear in a pan and be eating in 10 minutes.

The process was invented by Dr. Mengele.

On Friday, August 11, 2017 at 12:26:09 AM UTC-10, sanne wrote:
> Am Freitag, 11. August 2017 11:30:57 UTC+2 schrieb dsi1:
>
> > What would be great is to sous vide food and then blast it with gamma rays.
> > Then you would not need to refrigerate or freeze the sealed bag.
> > A microwave oven with a built in irradiation feature would be very sweet.
>
> Just add hydrogen peroxide to your food - same effect.
> Hydrogen peroxide is banned as food preservative because it's not healthy
> (to say the least) - and it's generated by irradiating food, preserving it.

On Friday, August 11, 2017 at 2:02:25 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Wednesday, August 9, 2017 at 10:13:03 PM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Wednesday, August 9, 2017 at 3:17:09 PM UTC-10, Ed Pawlowski wrote:
> > > On 8/9/2017 8:15 PM, Sqwertz wrote:
> > > > On Wed, 09 Aug 2017 20:40:55 GMT, Wayne Boatwright wrote:
> > > >
> > > >> I doubt seriously if I would have the patience to wait for something
> > > >> to cook sous vide for 48 hours regardless of how good it turned out.
> > > >> I'm too impatient. :-)
> > > >
> > > > Then you obviously don't grow your own vegetables. They require a lot
> > > > longer than 48 hours and require a lot more attention.
> > > >
> > > > -sw
> > > >
> > >
> > > Can you do this in 2 steps? Let's say a brisket takes 30 hours. Can
> > > you SV it for the 30 hours, then refrigerate and finish later?
> >
> > My guess is that you can sous vide a piece of meat and then freeze it
> > until
> > you need to defrost and finish it off. It's a beautiful thing.
> >
> > ==
> >
> > and works very well)
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> What would be great is to sous vide food and then blast it with gamma rays.
> Then you would not need to refrigerate or freeze the sealed bag. A microwave
> oven with a built in irradiation feature would be very sweet.
>
> ==
>
> Hmm not sure I would feel too safe working that that
>
> --
> http://www.helpforheroes.org.uk

If Uncle Un lobs a nuke our way we won't need irradiation. We can just leave our food outside till it's nice a preserved.

"dsi1" wrote in message
...

On Friday, August 11, 2017 at 2:02:25 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Wednesday, August 9, 2017 at 10:13:03 PM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Wednesday, August 9, 2017 at 3:17:09 PM UTC-10, Ed Pawlowski wrote:
> > > On 8/9/2017 8:15 PM, Sqwertz wrote:
> > > > On Wed, 09 Aug 2017 20:40:55 GMT, Wayne Boatwright wrote:
> > > >
> > > >> I doubt seriously if I would have the patience to wait for
> > > >> something
> > > >> to cook sous vide for 48 hours regardless of how good it turned
> > > >> out.
> > > >> I'm too impatient. :-)
> > > >
> > > > Then you obviously don't grow your own vegetables. They require a
> > > > lot
> > > > longer than 48 hours and require a lot more attention.
> > > >
> > > > -sw
> > > >
> > >
> > > Can you do this in 2 steps? Let's say a brisket takes 30 hours. Can
> > > you SV it for the 30 hours, then refrigerate and finish later?
> >
> > My guess is that you can sous vide a piece of meat and then freeze it
> > until
> > you need to defrost and finish it off. It's a beautiful thing.
> >
> > ==
> >
> > and works very well)
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> What would be great is to sous vide food and then blast it with gamma
> rays.
> Then you would not need to refrigerate or freeze the sealed bag. A
> microwave
> oven with a built in irradiation feature would be very sweet.
>
> ==
>
> Hmm not sure I would feel too safe working that that
>
> --
> http://www.helpforheroes.org.uk

If Uncle Un lobs a nuke our way we won't need irradiation. We can just leave
our food outside till it's nice a preserved.

==

Aye and you along with it.



--
http://www.helpforheroes.org.uk

Am Samstag, 12. August 2017 05:54:37 UTC+2 schrieb dsi1:
> On Friday, August 11, 2017 at 12:26:09 AM UTC-10, sanne wrote:
> > Am Freitag, 11. August 2017 11:30:57 UTC+2 schrieb dsi1:
> >
> > > What would be great is to sous vide food and then blast it with gamma rays.
> > > Then you would not need to refrigerate or freeze the sealed bag.
> > > A microwave oven with a built in irradiation feature would be very sweet.
> >
> > Just add hydrogen peroxide to your food - same effect.
> > Hydrogen peroxide is banned as food preservative because it's not healthy
> > (to say the least) - and it's generated by irradiating food, preserving it.
> > Bon appétit.
> >
> > Bye, Sanne.
>
> How bad could it be? I do a mouth rinse twice a day with a solution of
> hydrogen peroxide and mouthwash. I ain't dead yet.

Yeah - but do you swallow? ;-D

Bye, Sanne.

On 2017-08-11 11:54 PM, dsi1 wrote:
> On Friday, August 11, 2017 at 12:26:09 AM UTC-10, sanne wrote:

>> Just add hydrogen peroxide to your food - same effect. Hydrogen
>> peroxide is banned as food preservative because it's not healthy
>> (to say the least) - and it's generated by irradiating food,
>> preserving it. Bon appétit.
>>
>> Bye, Sanne.
>
> How bad could it be? I do a mouth rinse twice a day with a solution
> of hydrogen peroxide and mouthwash. I ain't dead yet.
>

Maybe it causes brain rot, I don't know about you, but when I use a
mouth rinse I follow the instructions and spit it out. The stuff kills
germs, so it can't be good to swallow.

On Saturday, August 12, 2017 at 9:48:02 AM UTC-4, Dave Smith wrote:
> On 2017-08-11 11:54 PM, dsi1 wrote:
> > On Friday, August 11, 2017 at 12:26:09 AM UTC-10, sanne wrote:
>
> >> Just add hydrogen peroxide to your food - same effect. Hydrogen
> >> peroxide is banned as food preservative because it's not healthy
> >> (to say the least) - and it's generated by irradiating food,
> >> preserving it. Bon appétit.
> >>
> >> Bye, Sanne.
> >
> > How bad could it be? I do a mouth rinse twice a day with a solution
> > of hydrogen peroxide and mouthwash. I ain't dead yet.
> >
>
> Maybe it causes brain rot, I don't know about you, but when I use a
> mouth rinse I follow the instructions and spit it out. The stuff kills
> germs, so it can't be good to swallow.

You can pour it in your ear. You can dump it in an infected cut.
Drugstore-grade H2O2 just isn't that strong.

What it does, is oxidize cell walls. If you're got cells to spare,
you're fine. If you're a single-celled organism, you're toast.

Cindy Hamilton

On Saturday, August 12, 2017 at 1:22:13 AM UTC-10, sanne wrote:
> Am Samstag, 12. August 2017 05:54:37 UTC+2 schrieb dsi1:
> > On Friday, August 11, 2017 at 12:26:09 AM UTC-10, sanne wrote:
> > > Am Freitag, 11. August 2017 11:30:57 UTC+2 schrieb dsi1:
> > >
> > > > What would be great is to sous vide food and then blast it with gamma rays.
> > > > Then you would not need to refrigerate or freeze the sealed bag.
> > > > A microwave oven with a built in irradiation feature would be very sweet.
> > >
> > > Just add hydrogen peroxide to your food - same effect.
> > > Hydrogen peroxide is banned as food preservative because it's not healthy
> > > (to say the least) - and it's generated by irradiating food, preserving it.
> > > Bon appétit.
> > >
> > > Bye, Sanne.
> >
> > How bad could it be? I do a mouth rinse twice a day with a solution of
> > hydrogen peroxide and mouthwash. I ain't dead yet.
>
> Yeah - but do you swallow? ;-D
>
> Bye, Sanne.

I'm not worried about swallowing some. My guess is that ingesting some 90%+ solution i.e., rocket fuel, would be quite hazardous. It might cause you to explode. OTOH, I'm counting on a 1.5% solution being fairly harmless.

On Saturday, August 12, 2017 at 1:43:22 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Friday, August 11, 2017 at 2:02:25 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Wednesday, August 9, 2017 at 10:13:03 PM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > On Wednesday, August 9, 2017 at 3:17:09 PM UTC-10, Ed Pawlowski wrote:
> > > > On 8/9/2017 8:15 PM, Sqwertz wrote:
> > > > > On Wed, 09 Aug 2017 20:40:55 GMT, Wayne Boatwright wrote:
> > > > >
> > > > >> I doubt seriously if I would have the patience to wait for
> > > > >> something
> > > > >> to cook sous vide for 48 hours regardless of how good it turned
> > > > >> out.
> > > > >> I'm too impatient. :-)
> > > > >
> > > > > Then you obviously don't grow your own vegetables. They require a
> > > > > lot
> > > > > longer than 48 hours and require a lot more attention.
> > > > >
> > > > > -sw
> > > > >
> > > >
> > > > Can you do this in 2 steps? Let's say a brisket takes 30 hours. Can
> > > > you SV it for the 30 hours, then refrigerate and finish later?
> > >
> > > My guess is that you can sous vide a piece of meat and then freeze it
> > > until
> > > you need to defrost and finish it off. It's a beautiful thing.
> > >
> > > ==
> > >
> > > and works very well)
> > >
> > >
> > > --
> > > http://www.helpforheroes.org.uk
> >
> > What would be great is to sous vide food and then blast it with gamma
> > rays.
> > Then you would not need to refrigerate or freeze the sealed bag. A
> > microwave
> > oven with a built in irradiation feature would be very sweet.
> >
> > ==
> >
> > Hmm not sure I would feel too safe working that that
> >
> > --
> > http://www.helpforheroes.org.uk
>
> If Uncle Un lobs a nuke our way we won't need irradiation. We can just leave
> our food outside till it's nice a preserved.
>
> ==
>
> Aye and you along with it.
>
>
>
> --
> http://www.helpforheroes.org.uk

It's my best chance of being completely germ/microorganism free.

On 8/11/2017 2:27 PM, Sqwertz wrote:
> be eating in 10 minutes.
>
> -sw

Steve Wertz - unrepentant woman stalker and total head case begging poor
Omelet to shoot him with a sniper rifle in austin.food:

-----------------------------------------------------------------------------------
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
---------------------------------------------------------------------------------------

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.

----------------------------------------------------------------------------------------

On 8/6/2017 1:01 PM, Sqwertz wrote:
> And you couldn't be more wrong.
>
> -sw

Steve Wertz - unrepentant woman stalker and total head case begging poor
Omelet to shoot him with a sniper rifle in austin.food:

-----------------------------------------------------------------------------------
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
---------------------------------------------------------------------------------------

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.

----------------------------------------------------------------------------------------

On 8/6/2017 1:05 PM, Sqwertz wrote:
> It's that's YOUR opinion.

Steve Wertz - unrepentant woman stalker and total head case begging poor
Omelet to shoot him with a sniper rifle in austin.food:

-----------------------------------------------------------------------------------
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
---------------------------------------------------------------------------------------

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.

----------------------------------------------------------------------------------------

On 8/6/2017 2:46 PM, Sqwertz wrote:
> you will only
> ever get well done meat out of a crock pot.

Steve Wertz - unrepentant woman stalker and total head case begging poor
Omelet to shoot him with a sniper rifle in austin.food:

-----------------------------------------------------------------------------------
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
---------------------------------------------------------------------------------------

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.

----------------------------------------------------------------------------------------

On 8/6/2017 2:58 PM, Sqwertz wrote:
> people tell them they don't know WTF they're talking
> about.
>
> -sw

Steve Wertz - unrepentant woman stalker and total head case begging poor
Omelet to shoot him with a sniper rifle in austin.food:

-----------------------------------------------------------------------------------
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
---------------------------------------------------------------------------------------

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.

----------------------------------------------------------------------------------------

On 8/6/2017 3:57 PM, Sqwertz wrote:
> Bull.
>
> -sw

Steve Wertz - unrepentant woman stalker and total head case begging poor
Omelet to shoot him with a sniper rifle in austin.food:

-----------------------------------------------------------------------------------
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
---------------------------------------------------------------------------------------

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.

----------------------------------------------------------------------------------------

On 8/6/2017 3:59 PM, Sqwertz wrote:
> Fox and grapes.
>
> -sw

Steve Wertz - unrepentant woman stalker and total head case begging poor
Omelet to shoot him with a sniper rifle in austin.food:

-----------------------------------------------------------------------------------
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
---------------------------------------------------------------------------------------

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.

----------------------------------------------------------------------------------------

On 8/6/2017 4:05 PM, Sqwertz wrote:
> I
> wouldn't come off as an asshole just for contradicting you.
>
> -sw

Steve Wertz - unrepentant woman stalker and total head case begging poor
Omelet to shoot him with a sniper rifle in austin.food:

-----------------------------------------------------------------------------------
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
---------------------------------------------------------------------------------------

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.

----------------------------------------------------------------------------------------

On 8/6/2017 6:35 PM, Sqwertz wrote:
> Stop being a whiney bitch

Steve Wertz - unrepentant woman stalker and total head case begging poor
Omelet to shoot him with a sniper rifle in austin.food:

-----------------------------------------------------------------------------------
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
---------------------------------------------------------------------------------------

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.

----------------------------------------------------------------------------------------