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Warren Sapp on Footballville

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TheOriginalCane said:
Yeah, and the waiter won't come in your mouth either...
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Internet Im Out GIF
 
Felonious Monk said:
Well, it wouldn't have been funny if I said Prime 112, now would it?

There's no shame in being good to yourself.
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As much as I love Myles and have known him for 20 plus years now Applebee's and prime are starting to have far too many similarities. He's gotta tighten up with his chefs. Worked way too hard to let a chef or two drag down an empire.
 
TheOriginalCane said:
Exactly.

If Warren Sapp was getting the ticket, and the lecture, I could understand things.

Instead, it was a ticket written to someone COMPLETELY DIFFERENT, in which he intervened and interfered. It's just weird behavior. If I'm in some cow-town in the middle of rural South Florida, I'm not going to start a fight with a cop as to whether 63 mph is double the speed limit of 35 mph.
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Warren practicing his Barrister skills in that sort of town. What could go wrong?
If anything, he should have been arrested for impersonating Walmart grandmother.
 
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Reverse sear for bone-in ribeye, grass-fed, 2 inches thick

Roast in 250-275 degree oven until steak reaches an internal temperature of 125 degrees or so.
Sear in a cast iron skillet on medium heat on each side for a minute or so.
Let rest for 5 minutes.

DO NOT TOUCH

But that's just me.
 
Brooklyndee said:
As much as I love Myles and have known him for 20 plus years now Applebee's and prime are starting to have far too many similarities. He's gotta tighten up with his chefs. Worked way too hard to let a chef or two drag down an empire.
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Ain't that the truth. I can't count how many good restaurants have gone downhill because they let a chef leave. Likewise, I've seen restaurants go downhill because a manager changed.
 
TemplarCane said:
Reverse sear for bone-in ribeye, grass-fed, 2 inches thick

Roast in 250-275 degree oven until steak reaches an internal temperature of 125 degrees or so.
Sear in a cast iron skillet on medium heat on each side for a minute or so.
Let rest for 5 minutes.

DO NOT TOUCH

But that's just me.
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I do something similar with Picanha roast.
 
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TemplarCane said:
Reverse sear for bone-in ribeye, grass-fed, 2 inches thick

Roast in 250-275 degree oven until steak reaches an internal temperature of 125 degrees or so.
Sear in a cast iron skillet on medium heat on each side for a minute or so.
Let rest for 5 minutes.

DO NOT TOUCH

But that's just me.
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You can be a terrible cook and get 100% perfect and repeatable results every time by doing the reverse sear method BUT with a Sous Vide machine instead of in the oven. It's literally impossible to not cook a perfectly temperatured and juicy steak with Sous Vide. Literally guaranteed perfect results every single time, and you can set the time for however long you need within like 1-4 hrs basically (for a steak). 128-132 for like 1-2 hrs, then sear and let rest and you're getting the easiest/best steak you've ever made. It's almost certainly what many top restraunts do tbh. They sous vide to 120 degrees, then finish up to the more cooked temp they are targeting...

Chicken ******* sous vide is the way as well. Only way to get an actual really non-dry Chicken Breast.
 
Calinative said:
You can be a terrible cook and get 100% perfect and repeatable results every time by doing the reverse sear method BUT with a Sous Vide machine instead of in the oven. It's literally impossible to not cook a perfectly temperatured and juicy steak with Sous Vide. Literally guaranteed perfect results every single time, and you can set the time for however long you need within like 1-4 hrs basically (for a steak). 128-132 for like 1-2 hrs, then sear and let rest and you're getting the easiest/best steak you've ever made. It's almost certainly what many top restraunts do tbh. They sous vide to 120 degrees, then finish up to the more cooked temp they are targeting...

Chicken ******* sous vide is the way as well. Only way to get an actual really non-dry Chicken Breast.
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Every bit of this is true. I find taking the steak to 132 tenderizes it best, then a quick sear on high heat. We do chicken breast to 155, then dice and use in chicken tikka masala, Alfredo, and pretty much anything requiring chicken breast.
 
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Calinative said:
You can be a terrible cook and get 100% perfect and repeatable results every time by doing the reverse sear method BUT with a Sous Vide machine instead of in the oven. It's literally impossible to not cook a perfectly temperature and juicy steak with Sous Vide. Literally guaranteed perfect results every single time, and you can set the time for however long you need within like 1-4 hrs basically (for a steak). 128-132 for like 1-2 hrs, then sear and let rest and you're getting the easiest/best steak you've ever made. It's almost certainly what many top restaurants do tbh. They sous vide to 120 degrees, then finish up to the more cooked temp they are targeting...

Chicken ******* sous vide is the way as well. Only way to get an actual really non-dry Chicken Breast.
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I haven't tried Sous Vide. I've been wanting to though.
 
JD08 said:
Every bit of this is true. I find taking the steak to 132 tenderizes it best, then a quick sear on high heat. We do chicken breast to 155, then dice and use in chicken tikka masala, Alfredo, and pretty much anything requiring chicken breast.
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I just started using it, so haven't tried a whole bunch of different combos with temp vs time or anything. I have mostly just done steaks right at 130 for 1.5-2 hrs and they've come out great. Definitely has been better the longer I've let it cook for, though I'd expect texture to get weird or steak after like 3 hrs.

Doesn't feel like you should go too far below 165 for chicken, but as far as safety is concerned Its safe to go pretty surprisingly low as long as its cook time is long enough for the thickness. Have you tried doing like 145-150? Especially if you're just cutting/cubing it anyway... Seen it mostly recommended to go 140-150 for chicken...
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A Practical Guide to Sous Vide Cooking

douglasbaldwin.com
 
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TemplarCane said:
I haven't tried Sous Vide. I've been wanting to though.
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Its just so simple and idiot proof. Like I can drop it in go workout and it'll be ready when I'm done...
I got an Anova sous vide and vacuum sealer for like $150 total and was good to go.
I haven't started like doing large meal prep with it, but man does it seem incredibly easy if you're trying to cook like a lot of chicken or something. Get the chicken then Dry meat and dry season, vacuum seal and let marinade. Then either A) cook them all at once in the water bath to the perfect doneness and tenderness then put in fridge/freezer and just pull out/thaw and finish them in like 10 mins whenever, or B) put em in freezer or fridge and literally just pop in the water bath (even frozen, just cook an hour longer) when you want to use... Option A seems like if you're a meal prepper that eats a lot of chicken, its incredible time efficiency vs quality of cooking.

 
Calinative said:
I just started using it, so haven't tried a whole bunch of different combos with temp vs time or anything. I have mostly just done steaks right at 130 for 1.5-2 hrs and they've come out great. Definitely has been better the longer I've let it cook for, though I'd expect texture to get weird or steak after like 3 hrs.

Doesn't feel like you should go too far below 165 for chicken, but as far as safety is concerned Its safe to go pretty surprisingly low as long as its cook time is long enough for the thickness. Have you tried doing like 145-150? Especially if you're just cutting/cubing it anyway... Seen it mostly recommended to go <150 for chicken...
View attachment 318646View attachment 318639

A Practical Guide to Sous Vide Cooking

douglasbaldwin.com
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My BIL was the one who gave me the 132 temp. I had been doing 128, then sear. He said it tenderize better at 132 and I have to say he was right. I prep foidsaver bags with chicken breast and freeze them. I drop them in a 155 sous vide at 4 and they're ready at 7. Every once in a while we decide on something different and I'll throw them in the fridge to use the next day. There's no drop off in quality. 155 gives it a completely cooked texture, no pink and not dry.

I've been doing sous vide for years. My Anova is still trucking along. I do pork tenderloins at 135 before grilling and son does chicken wings at 135 to render out the fat before air frying.
 
JD08 said:
My BIL was the one who gave me the 132 temp. I had been doing 128, then sear. He said it tenderize better at 132 and I have to say he was right. I prep foidsaver bags with chicken breast and freeze them. I drop them in a 155 sous vide at 4 and they're ready at 7. Every once in a while we decide on something different and I'll throw them in the fridge to use the next day. There's no drop off in quality. 155 gives it a completely cooked texture, no pink and not dry.

I've been doing sous vide for years. My Anova is still trucking along. I do pork tenderloins at 135 before grilling and son does chicken wings at 135 to render out the fat before air frying.
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Well yeah I meet in the middle between your BIL and what you were doing lol. Have you done much different times with 132 or noticed diff? I've just read the texture gets ****ed closer to like 4 hrs... Don't think I've ever done any 3hrs+ though...

You tried doing breast at closer to 145 though? I did it once at 145 and It was a little pink. It tasted good and I was confident it was safe since it was at temp 2hrs, but just a little weird cause I'd never eat chicken that had pink normally. Its kinda how I imagine forcing a person who normally eats steaks well done to eat a medium would feel like lol. But, if it is getting cubed or something to go into like a Salad later, it'd take away that factor imo. The lower I've done the juicier its ended up... I usually just stick to 150 for now.
 
Calinative said:
Well yeah I meet in the middle between your BIL and what you were doing lol. Have you done different times with 132?

You tried doing breast at closer to 145 though? I did it once at 145 and It was a little pink. It tasted good and I was confident it was safe, but just a little weird cause I'd never eat chicken that had pink normally. Its kinda how I imagine forcing a person who normally eats steaks well done to eat a medium would feel like lol. But, if it is getting cubed or something to go into like a Salad later, it'd take away that factor imo. The lower I've done the juicier its ended up... I usually just stick to 150 for now.
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Yes, I'll go up t 4 hours for steak, the texture changes if you go longer. Chicken I've taken to 6 hours without issue.
 
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