Damn we got 2 that day lol .. was rivet lol
- GERBE!!!75PTS

I'm not sure when the Ott trade was. It was around this time just not sure on the date.

I'm not sure when the Ott trade was. It was around this time just not sure on the date.
- Stripes77

July 2, 2012.

http://www.cbssports.com/...-to-sabres-for-derek-roy/

Not necessarily.

I know a lot of you in here like food. A few months ago I stumbled across a cooking meathod called sous vide. It is what a lot of restaurants use to cook meat and vegetables and it is completely idiot proof. I've cooked steaks, hamburgers, etc that people swear came from a top restaurant.

In short you put the food into a bag in warm water for a short amount of time (for most foods). You then finish it off using a grill, frying pan or blow torch (I kid you not). The finishing is for the aesthetics only.

https://www.youtube.com/watch?v=dAJq1FoXMFY
- Slump Buster

Cooking in cryo-vac packages in an immersion circulator has been around since the 80's. Just became trendy in the 2000's. Just an FYI

Not necessarily.

I know a lot of you in here like food. A few months ago I stumbled across a cooking meathod called sous vide. It is what a lot of restaurants use to cook meat and vegetables and it is completely idiot proof. I've cooked steaks, hamburgers, etc that people swear came from a top restaurant.

In short you put the food into a bag in warm water for a short amount of time (for most foods). You then finish it off using a grill, frying pan or blow torch (I kid you not). The finishing is for the aesthetics only.

https://www.youtube.com/watch?v=dAJq1FoXMFY
- Slump Buster

That looks good

Cooking in cryo-vac packages in an immersion circulator has been around since the 80's. Just became trendy in the 2000's. Just an FYI
- lulags

I think it started earlier than that. I never thought I would be giving my steak a bath and then finishing it with a blow torch but I couldn't imagine doing it the old fashioned way again.

Cooking in cryo-vac packages in an immersion circulator has been around since the 80's. Just became trendy in the 2000's. Just an FYI
- lulags

We sold a lot of those a few years back and it died again pretty fast.

Not necessarily.

I know a lot of you in here like food. A few months ago I stumbled across a cooking meathod called sous vide. It is what a lot of restaurants use to cook meat and vegetables and it is completely idiot proof. I've cooked steaks, hamburgers, etc that people swear came from a top restaurant.

In short you put the food into a bag in warm water for a short amount of time (for most foods). You then finish it off using a grill, frying pan or blow torch (I kid you not). The finishing is for the aesthetics only.

https://www.youtube.com/watch?v=dAJq1FoXMFY
- Slump Buster

Sous vide just cooks at an even temperature all around bc it's submerged in water
U still have to cook chicken to the correct internal temp using that method
And the finishing is for texture as well as appearance