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    RealPantosaurusRex

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    [–] Took my TDI for a cruise in the mountains this past weekend RealPantosaurusRex 2 points ago in Volkswagen

    Do you notice any wind noise from your rack? Been thinking about doing this so I can carry my bike but severe wind noise would make me go nuts.

    [–] quarantine means buying live lobsters and grilling them instead of going to the restaurant!! very fun and tasty. might be our new norm🦞 RealPantosaurusRex 7 points ago in grilling

    Dude. You should really kill those before tossing on the grill. Hold the live lobster, legs down, on your cutting board. Use a sharp chef’s knife to pierce the lobster’s head and split the body in half lengthwise. Then u can remove the rubber bands and give the halves a rinse (if you’re into rinsing). Yes, this is a little gruesome but it quickly kills the lobster and, as a bonus, the exposed tail flesh will pickup the grilled taste.

    Edit. If your are squeamish about holding the live lobster this way u can pop in the freezer for 10 or 15 minutes beforehand. Your lobsters will be much less active after a chill.

    [–] I wish I got a different paint color, but it does look nice when it’s clean. RealPantosaurusRex 1 points ago in GolfGTI

    What would you say the impact on fuel consumption is? 10% ? More/less? I drive about 7000 miles a year. Possibly I won’t mind.

    [–] I wish I got a different paint color, but it does look nice when it’s clean. RealPantosaurusRex 5 points ago in GolfGTI

    How is the wind noise on this rig? I've been wanting to do almost exactly this but I think I might die from wind noise.

    [–] Unreal killer sunset tonight RealPantosaurusRex 1 points ago in nyc

    Thank you! I snapped in on my phone after I looked outside and noticed what was going on.

    [–] Sauvingon Blanc Braised Pineapple at 167 was a hit! RealPantosaurusRex 1 points ago in sousvide

    It was a ton of liquid, you're right. I didn't end up using all of my poaching liquid (wine, water, sugar). I used about 2/3s of the poaching liquid. Of the pineapple and caramel infused liquid, I put about 2/3 or slightly more in the bag.

    I cooked the pineapple before the bath. As soon as you add pineapple to the caramel, the caramel seizes up. I cooked the pineapple in the caramel and poaching liquid until the caramel dissolved into the mixture. That probably took 7 or 8 minutes, at least.

    After the bath, it became easier to separate the pineapple fibers w a fork compared to before the bath. Ripeness of the fruit might affect that, tho I used an almost well ripened fruit. Before breaking it down, my pineapple was mostly bright yellow with some green near the top.

    The bath also helped the pineapple absorb the liquid, turning the fruit into something very rich. I suppose u could get to the same results by continuing to braise in a sauce pan, but with much more effort to monitor what's happening in the pan.

    [–] Sauvingon Blanc Braised Pineapple at 167 was a hit! RealPantosaurusRex 1 points ago in sousvide

    Great Q. I did a once over on the liquid and the sealer then decided it was better not to make a bloody mess. Popped these in a doubled up freezer bag. Maybe next time I'll futz w the sealer on this project.

    [–] Sauvingon Blanc Braised Pineapple at 167 was a hit! RealPantosaurusRex 3 points ago in sousvide

    This was a great find. Thanks for sharing last week.

    It was a 10. Not QC.

    [–] Sauvingon Blanc Braised Pineapple at 167 was a hit! RealPantosaurusRex 2 points ago in sousvide

    Yeah vanilla beans can be expensive. I usually see them for 15 bucks for 2. If I'm lucky I can find them for 11 bucks.