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MEMBER SINCE   August 29, 2015

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Comment 20 Mar 2020

I’ve been using the Sous Vide method lately. The steak is cooked in a bag in hot water, then seared using a cast iron pan, a super hot grill, or my favorite, a torch.

The steak comes out exactly the same every single time, with no possibility over overcooking. The machine keeps the water +- one degree of the set temp. You set what you want your internal temp to be, cook for the required time, and you can leave it cook if you’re not ready for it. It won’t go any further than the set point.

Comment 09 Mar 2020

Man, I had great hopes when a Popeyes opened 4 miles away. But, alas, it suffers from just what you noted.

EVERY time, you have to double check your order, because something will be wrong.

Also, I don’t think it’s possible to use a smaller container for red beans and rice than the one they are using now.

Once, they wouldn’t let me have all dark meat, “because someone else might want some “.

Comment 15 Feb 2020

I had one for many years when we lived in Hawaii. I had good luck with Instant Ocean and tap water, but would sometimes get makeup water from the Pacific itself. I caught some animals myself but relied on the fish store for most fish.

When setting up a new tank I used a dozen Black Mollies before introducing more expensive fish. This was because they can tolerate the spike in ammonia levels till things get settled out. High ammonia will kill the more fragile reef fish.

Leave the tank run with the mollies for a few weeks to let the chlorine and ammonia levels to come down, the introduce some of the more tolerant reef fish. Stay away from the Tangs, as they are tough to raise imo.