510guy

T-Mobile is pretty good at identifying spam callers. It shows up as a red screen. But sometimes I do answer, I subscribe to JollyRogers for $6/yr. I answer the phone, ask them to wait and then I conference call into jolly Rogers. The solicitor ends up talking to a robot, sometime they figure it out quickly. And I can put it on mute so I can go about my business while they interact with he bot. I then get an email of the conversation. You can YouTube jolly Rogers for some entertaining ones.

In terms of tougher meats like red meat and pork chop the time does not matter as much. Some recipes can call for anywhere from 90 minutes to 5 hours which is a huge difference in time. The bigger factor is temperature. For example I like a rare to medium rare rib eye. I can go 125f for 90 minutes to 4 hours and it won't make a huge difference. But 3 hrs at 125F vs. 140 makes a huge difference. So in other words don't be as concerned about time but do about temp. In terms of time it you won't change the texture too much but of course you don't want a steak done for 10 hrs. But, seafood is a different story as you need time and temp a little more precise.

That's a good analogy. Sometimes it's worth going a little out of the way to enjoy the view. You may never live that life but it's worth the brief memory.

Oh yes absolutely. He did a good presentation and courteous. Didn't mean to imply he got an appointment just for looks. Rather, I was not so quick to brush him off as maybe I normally would.

So at my work a solicitor came by and normally I don't give time of day to solicitor, just take information and probably forget it. But this week someone came by and he was so good looking with piercing blue eyes. We made appointment to come back next day. I googled him and turns out he does some modeling. Good looks has its advantages clearly. And what he was presenting (work only) ended up being something my company could use.

It definitely takes planning ahead, not just get home and sticking it in oven. There are times I go home to stick my food into the water so I can cook it later via app. @Keith30309 you are right though, you still have your sides to prepare. But I can use the same pan that I seared my meat after sous vide to cook up a side since some of those seasoning and juices are already in the pan so I just throw in some veggies into the same pan and I got my side.

Good question. Not for gawking purposes. I guess simply being "free in nature". It's nothing I ever considered but seeing an ad in my city paper made me think about it.

Saw an ad for one that is 30 minutes from my city. Considering checking it out. It is all gender and children too. I would be more comfortable being nude with just men but with everyone it feels awkward. And my perception is it's a bunch of retirees. It has vast open space with outdoor facility so it would not be in an enclosed area. I know I would get used to it.

The duck breast I did was really good. I did octopus twice, that was hard. Getting the seasoning right and also pounding it out first to tenderize was more work than I wanted.

At 3 hrs usually you wont but when doing simsometh for 5+ you will. I did something for 8hrs and a lot of water evaporated. But also apparently the sous vide balls help at maintain temperature so the sous vide does not work as hard.

I always have my cast iron pan ready to sear after I sous vide

@Guy Fawkes Invest in a 12 quart with a fitted lid for sous vide as there will be lots of evaporation. Problem lid though is you can't clip. I also have sous vide balls or you can use ping-pong balls to reduce evaporation. BTW, I never really liked chicken breast but with sous vide chicken breast comes out very moist.

So contacted Kevin. Seemed to be a canned response. Also someone else on here also got a very generic response. No inmediate red flag but still I think I will pass.

Bump. Anyone seen him, he is heading to SF Bay Area

Bigman sure likes to use emoji. Don't live anywhere near these places but reading this for entertainment trying to decipher sentences and grammar.

Wow is a good looking guy. He and his friends are pretty stupid though. What must be going through his mind to do this??? That some girl would enjoy this that she wouldn't report it? Though I do wish he showed up or showed off at the Target I shop.

Personally I found doing soft boiled egg not worth the time. It takes between 140-160 at 45-60 min to get a soft boiled. I rather just do standard method at 6.5 min to do a nice ramen style soft boiled egg. Poaching an egg sous vide can be done in 15 min at 155. I have the anova and I love that I don't even have to be home to start it. Mine is WiFi so I can remotely activate it from an app anywhere.

That's an interesting thought of he really does read this. To the person who may be in the ad: feel free to reach out to us on tips on posting to make ad more attractive. We have given tips before.

That template is enough for me to avoid him. Seems condescendong so I won't bother.

Yup, my #1 cooking method. I have done octopus, steak, lamb chop, tritip, eggs, pork loin, salmon, scallops, and more. Tonight it will be duck breast.

Very true. I basically avoid any new ones. I will probably only consider someone who has at least least been verified as real on this site.

Like it or not it looks like I have to start rotating. It's too hard now to weed out people I am not familiar with since the massage sites and even this site is more limited as to what can be said that it is no longer worth that hassle. I may need to start going back to people maybe I tried once and give them another shot, at least I know what I am getting.

The way I dealt with it is upon confirming appointment I asked to confirm the rate. He responded the rate I normally pay as the new rate is for new clients. The reason he raised rate was that he was starting to get more people who wants extra so adjusted accordingly.

I saw him years ago. I can't say for sure that is him but he is handsome and he does have a nice body. Massage was decent and does go sensual. He is worth a try.

I have eaten live octopus where the tenticles are still moving. It is a Korean delicacy. In US they cut it up into smaller pieces but still moving. You have to really chew or else it can get stuck in throat. It is pretty tasteless so you need to dip in sauce. I am a pretty adventurous eater but spider and dog I refuse to eat.