1st Gen. Lunch Table - General Discussion

https://youtu.be/84bBzAxLXFY

 

Too bad you don’t have an engineering degree. People who go out of country on assignment for a minimum of one year are exempt up to the first $100k, or is it $150k? of paying federal income tax. I don’t know what is is now but that factored with extra stipends from the country hosting usually ends up being almost double pay with an apartment, food and shared rental car for free. People go away on 5 year assignments to places like Saudi Arabia and come back and pay for a house in cash.

 

I have an associates of math. And know how to doodle.

 

Sounds interesting. I'm a sucker for Himalayan pink salt.

 

Once upon a time I could sell that. For the longest time HR wasn’t doing a thorough background credential check by not confirming degrees. They were only investigating criminal and any possible security threats traveling out of country or finance and credit issues.

 

I'll tell the chinese and russians what i know.

 

What's left of Lake Mead...

 

You in the hood?

 

Your hood? Still a good distance from you I believe.

 

Closer than back home? I could send out some smoke signals, give me a few!

 

Same concept as putting salt on your meat and resting it. Salt on the exterior draws water out of the meat. Water and salt mix externally, and at some point, the moisture content inside the meat is lower than outside due to that moisture transfer, which naturally causes the salted moisture to draw back in. You can use similar method to quick-age meat in the fridge, leaving it uncovered on a plate in the fridge, after salting. Salt will draw moisture out of the meat, and the naturally low humidity of the fridge will dissipate the exterior moisture.

 

Dry brining is the best!

 

Yep, fastest way to get a steakhouse-quality salty crust. Salt the hell out of your meat (a lot of it will drip off with rendered fat anyway), and get your grill hot as hell before dropping your steak on it. 1st flip within the first 3-4 minutes to a fresh spot on the grate to let the other side get some of that action, then don't touch it for the next 5-6 minutes. I'll typically flip one last time back to the 1st side. It's kinda like peeing - if you shake it more than 3-4 times, you're playing with yourself. With meat, if you flip it more than 3-4 times, you're playing with it, not grilling it.

 

I’ll never shake my meat again!

 

My meat is unbeatable

 

What’s the best way to cook salmon and get the fat lines to melt similar to a crock pot but maybe via a faster method? Do any of you meat connoisseurs know?

 

@shifty`

 

Theoretically, if someone was going to design a new line of armor (skid plates, bumpers) for 1st Gen Tundras, what features would you like to see that isn't offered by current makers?

 

I’m thinking for those who regularly hit deer, a deployable cow catcher that will direct the freshly killed carcass over the top of the tundra and into the bed so you don’t even need to stop or slow down and can process the meat when you get to your destination.

 

plus knives to quarter it while in the air?

 

That would be so cool.

 

"Fast" is the wrong word to use with chicken, fish, or pork. Especially with salmon, you cook it too fast (i.e. hot), you'll have albumin oozing out everywhere, which a lot of people don't find appetizing.

To boot, anyone that smokes meat and understands how that process works - you included, @FrenchToasty - will tell you fat rendering/fat melting happens when you cook something at low heat over a long period. As soon as it hits a certain low temperature and sits there for a period of time, the fat essentially breaks bonds and disintegrates. That also doesn't jibe with "fast", because max temp you're cooking at is 265-275, with ideal somewhere closer to 235.

I think you'll be hard pressed to find a way to cause fat to melt at high temp in anything except red meat. Like, I can usually get the intramuscular fat on a 1.75 "- 2.0" ribeye to get to jellyfish texture in 14-17 minutes at 450-550 on a gas grill (mid-rare), but try that with salmon and you get albumin ooze vs. fat rendering.

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Wife and kids gone 1/12-1/16. Going to try to plan my truck mod work list to maximize ROI. Hmmm.

 

Hell yes, and congrats bro

Sadly, my better 3/4 is out of town @ CES Wednesday thru Saturday, so I'm basically screwed with single parenting all week.

 

I’ve been off since before Xmas, but MR mom duties end tomorrow! I’ve had fun other than mind games for breakfast.

 

2023 is already off a bad start. Ken block died
https://www.roadandtrack.com/news/a42381041/ken-block-dead/

 

What!!!