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   demonofustio (demonofustio@poa.st)'s status on Wednesday, 30-Oct-2024 02:56:46 JST demonofustio
   Time for some boiled eggs. For chef salad, ramen, and other stuff.
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     BowserNoodle ☦️ (bowsacnoodle@poa.st)'s status on Wednesday, 30-Oct-2024 02:56:45 JST BowserNoodle ☦️

     in reply to

     • egirlyuumimain
     @egirlyuumimain @demonofustio >looked like you were cooking them in your dishwasher
     Come on now, it's hard boiled eggs not a delicious steak
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     egirlyuumimain (egirlyuumimain@poa.st)'s status on Wednesday, 30-Oct-2024 02:56:46 JST egirlyuumimain

     in reply to
     @demonofustio It kinda looked like you were cooking them in your dishwasher
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     BowserNoodle ☦️ (bowsacnoodle@poa.st)'s status on Wednesday, 30-Oct-2024 03:03:50 JST BowserNoodle ☦️

     in reply to

     • egirlyuumimain
     @demonofustio @egirlyuumimain Yeah it's wild. Incredibly efficient, but I think it's boneheaded to cook your meat while you wash your dishes. I'd personally do it with a freshly cleaned but empty dishwasher and run on a longer cycle. There are people who cook multi course meals in their dishwashers though. I personally would just like a second dishwasher so I could store extra stuff and maybe cook lasagna or steak while I wash things.
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     demonofustio (demonofustio@poa.st)'s status on Wednesday, 30-Oct-2024 03:03:51 JST demonofustio

     in reply to

     • BowserNoodle ☦️
     • egirlyuumimain
     @BowsacNoodle @egirlyuumimain :shiro_shock: This is utter madness. I have never seen this before
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     BowserNoodle ☦️ (bowsacnoodle@poa.st)'s status on Wednesday, 30-Oct-2024 03:05:51 JST BowserNoodle ☦️

     in reply to

     • egirlyuumimain
     @demonofustio @egirlyuumimain 90 minute sous vide is too short but would still partially cook it.
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     demonofustio (demonofustio@poa.st)'s status on Wednesday, 30-Oct-2024 03:05:52 JST demonofustio

     in reply to

     • BowserNoodle ☦️
     • egirlyuumimain
     @BowsacNoodle @egirlyuumimain I just see this as lazy. The steak wasnt even twnderized before cooking it. Im like what is this heresy?!
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     adequately imperfect (adequate@poa.st)'s status on Wednesday, 30-Oct-2024 03:11:43 JST adequately imperfect

     in reply to

     • BowserNoodle ☦️
     • egirlyuumimain
     @BowsacNoodle @demonofustio @egirlyuumimain If you're going rare, sous vide at 115-118 for an hour then sear one minute per side. Not sure you could get that kind of control with the dishwasher. Just invest in an immersion circulator and you can thank me later.
     BowserNoodle ☦️ likes this.
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     Your Loud, Obnoxious Skunkle Jesse (feralphilosophernc@nicecrew.digital)'s status on Wednesday, 30-Oct-2024 03:11:47 JST Your Loud, Obnoxious Skunkle Jesse

     in reply to

     • BowserNoodle ☦️
     • egirlyuumimain
     • adequately imperfect
     Immersion Circulators fucken ROCK!
     BowserNoodle ☦️ likes this.
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     BowserNoodle ☦️ (bowsacnoodle@poa.st)'s status on Wednesday, 30-Oct-2024 03:12:59 JST BowserNoodle ☦️

     in reply to

     • egirlyuumimain
     • adequately imperfect
     @adequate @demonofustio @egirlyuumimain Dishwashers have a specific max water temp they heat to because of energy star. I don't actually sous vide in my dishwasher, because my wife thinks that sounds disgusting and we are always running it due to kids and such, but I bet you the average dishwasher hits close to that range you mentioned.
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     givenup (givenup@poa.st)'s status on Wednesday, 30-Oct-2024 03:16:27 JST givenup

     in reply to

     • BowserNoodle ☦️
     • egirlyuumimain
     • adequately imperfect
     @BowsacNoodle @adequate @demonofustio @egirlyuumimain i left a porkchop on the counter all night and till just now, is it still good to eat? w/e you answer doesn't actually matter i'm cooking it and eating it anyways.
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     BowserNoodle ☦️ (bowsacnoodle@poa.st)'s status on Wednesday, 30-Oct-2024 03:16:27 JST BowserNoodle ☦️

     in reply to

     • egirlyuumimain
     • givenup
     • adequately imperfect
     @givenup @adequate @demonofustio @egirlyuumimain If it was frozen, maybe. I wouldn't eat it though
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     givenup (givenup@poa.st)'s status on Wednesday, 30-Oct-2024 06:18:28 JST givenup

     in reply to

     • BowserNoodle ☦️
     • egirlyuumimain
     • adequately imperfect
     @adequate @BowsacNoodle @demonofustio @egirlyuumimain well i got shakers of garlic salt and onion salt, i put a little bit of each and some pepper on my pork chops and steaks before i cook 'em anyways, salty pork is good.
     BowserNoodle ☦️ likes this.
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     givenup (givenup@poa.st)'s status on Wednesday, 30-Oct-2024 06:18:29 JST givenup

     in reply to

     • BowserNoodle ☦️
     • egirlyuumimain
     • adequately imperfect
     @BowsacNoodle @adequate @demonofustio @egirlyuumimain it was frozen
     sorry, but i need to eat prok for lunch, and i'm poor enough to not waste a pork steak on the off chance it might have sat on the counter too long.
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     givenup (givenup@poa.st)'s status on Wednesday, 30-Oct-2024 06:18:29 JST givenup

     in reply to

     • BowserNoodle ☦️
     • egirlyuumimain
     • givenup
     • adequately imperfect
     @BowsacNoodle @adequate @demonofustio @egirlyuumimain just add extra pepper, FOOL.
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     adequately imperfect (adequate@poa.st)'s status on Wednesday, 30-Oct-2024 06:18:29 JST adequately imperfect

     in reply to

     • BowserNoodle ☦️
     • egirlyuumimain
     • givenup
     @givenup @BowsacNoodle @demonofustio @egirlyuumimain Extra salt will kill any bacteria on the surface, but yeah. If it was frozen, you'll be fine.