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    popje

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    [–] This should be worldwide popje 29 points ago in gaming

    Meh I don't mind, for real, if you pre order a game and do not know if there even a release date you're on your own.

    [–] How to make the best steak with the least possible amount of effort and/or thinking. popje 0 points ago in drunkencookery

    Cooking a rare or blue steak the traditional way is just as dangerous according to the USDA, not saying the USDA is wrong but it use VERY conservative values, we've been eating blue steaks for ages.

    It would be dangerous if I was to eat a 115F steak that have been at this temperature for more than 2 hours but bringing it to an eternal temperature to 130F (when searing) is safe as long as you do it within 6 hours.

    If you cook it for more than 2 hours then the actual safe temperature is 126.1F according to this article paper in the International Journal of Gastronomy and Food Science but again I'm sure this is also a conservative value and the longer you cook it the lower it can go (you can safely eat medium-rare chicken if you cook it long enough)

    So in the end I'll have to agree with you that 115F for 8 hours might be a little risky especially if you don't check the temperature after searing it, I'll edit my guide to reflect the safe temperatures and time.

    [–] How to make the best steak with the least possible amount of effort and/or thinking. popje 1 points ago in drunkencookery

    Yeah this is where I got the idea from but after a few drunk failed attempts I wanted to remove the hassle of checking the steak temperature every min to not overcook it, at least until I get a sous vide machine or a bluetooth meat thermometer.

    [–] This cat's human face! popje 1 points ago in Pareidolia

    What is the name of the movie ?

    [–] How to make the best steak with the least possible amount of effort and/or thinking. popje 4 points ago in drunkencookery

    I got it for free its a very old model so used it doesn't worth much but I guess it was pretty expensive back then.

    [–] How to make the best steak with the least possible amount of effort and/or thinking. popje 1 points ago in drunkencookery

    I can't find the article but just like sous vide its perfectly safe as long as you don't keep the leftovers.

    [–] How to make the best steak with the least possible amount of effort and/or thinking. popje 6 points ago in drunkencookery

    Lol when you see it this way then yeah but again, have you ever tried reverse sear ? Its so much better, plus I always overcook or undercook it when doing the traditional way being drunk.

    [–] We’ve peaked popje 20 points ago in WhitePeopleTwitter

    Its a bot.

    [–] Link and Zelda sleeping together popje 17 points ago in gaming

    Why is this a gif ?

    [–] Link and Zelda sleeping together popje 3 points ago in gaming

    Canadian here, it happened to me and a friend of mine.

    [–] All this humidity in NYC has me thinking this guy's onto something... popje 5 points ago in funny

    You are trying too hard to prove your point, noone is gonna go through the floor with an inflatable pool. I know water is heavy and doing this on a balcony might be very dangerous but other than that na, you make it sound way worst than it actually is.

    [–] How to make the best steak with the least possible amount of effort and/or thinking. popje 4 points ago * (lasted edited 2 days ago) in drunkencookery

    Okay I added the steps in the imgur album but I'll post them here as well.

    Before I start, I would like to say that thickness is really important if you want a nice crust with a perfectly medium rare center, I highly suggest getting a 1.5 inch steak, you don't need a meat thermometer or anything, this recipe is completely drunk proof as well, you can sear it the next morning if you blackout, I wouldn't recommend it though but it happen.


    Thickness guide for medium rare:

    Less than an inch thick: doesn't worth it might as well do it the traditional way.

    1 inch think: 125F and sear 50sec for each side

    1.5-2 inch thick (the perfect steak size IMO): 125F and sear for 1min for each side

    2.5+ inch thick monster steak: 130F and sear for up to 2min on each side (note: you'll want to rest the steak before searing instead of after for this one)


    Ok lets start:

    Step 1: turn on oven to 125-130F (see thickness guide)

    Step 2: pat down the steak and season it

    Step 3: Throw it in the oven, it works even if the steak is frozen, I wouldn't recommend it but it work

    Step 4: Literally forget about it for 2-6 hours and go on with your drinking and whatever you normally do

    Step 5: Heat a pan scorching hot (cast iron pan preferably)

    Step 6: Sear it 50sec-1min for each side, let it rest 5min and enjoy. (see thickness guide)

    [–] She is starting to thicken up. popje 1 points ago in microgrowery

    Me too, normally they turn all white within a week, not this one.

    [–] Looking for a sauce similar to Pain is Good Batch #218 Louisiana Style Hot Sauce popje 1 points ago in hotsauce

    Will do, but is the taste similar enough or should I get the Louisiana style one on top of that.

    [–] Looking for a sauce similar to Pain is Good Batch #218 Louisiana Style Hot Sauce popje 1 points ago in hotsauce

    Pain is good is perfectly hot IMO, thanks for the suggestion but I can't find it on the website I'm about to order.