Guests - If You want access to member only forums on HSO. You will gain access only when you Sign-in or Sign-Up on HotSpotOutdoors.

It's easy - LOOK UPPER right menu.

  • Announcements

    • Rick

      Members Only Fluid Forum View   08/08/2017

      Fluid forum view allows members only to get right to the meat of this community; the topics. You can toggle between your preferred forum view just below to the left on the main forum entrance. You will see three icons. Try them out and see what you prefer.   Fluid view allows you, if you are a signed up member, to see the newest topic posts in either all forums (select none or all) or in just your favorite forums (select the ones you want to see when you come to Fishing Minnesota). It keeps and in real time with respect to Topic posts and lets YOU SELECT YOUR FAVORITE FORUMS. It can make things fun and easy. This is especially true for less experienced visitors raised on social media. If you, as a members want more specific topics, you can even select a single forum to view. Let us take a look at fluid view in action. We will then break it down and explain how it works in more detail.   The video shows the topic list and the forum filter box. As you can see, it is easy to change the topic list by changing the selected forums. This view replaces the traditional list of categories and forums.   Of course, members only can change the view to better suit your way of browsing.   You will notice a “grid” option. We have moved the grid forum theme setting into the main forum settings. This makes it an option for members only to choose. This screenshot also shows the removal of the forum breadcrumb in fluid view mode. Fluid view remembers your last forum selection so you don’t lose your place when you go back to the listing. The benefit of this feature is easy to see. It removes a potential barrier of entry for members only. It puts the spotlight on topics themselves, and not the hierarchical forum structure. You as a member will enjoy viewing many forums at once and switching between them without leaving the page. We hope that fluid view, the new functionality is an asset that you enjoy .

Recommended Posts

8 hours ago, PurpleFloyd said:

Pull it and throw in the oven on broil for 5-10 minutes. I do the same with prime rib as well. 

^ what he said electric smoker will not get hot enough to make that crispy skin.

I usually hit them on the grill at 500 and crisp it up real nice

Share this post


Link to post
Share on other sites

You could go whole hog and get a Searsall for a propane torch.    All the cool sous vide types have one....    (I haven't "pulled the trigger" yet)

sear.thumb.jpg.e086775a9fb2472957530fccaec9601f.jpg

(not me in picture)

Share this post


Link to post
Share on other sites
7 hours ago, RebelSS said:

Del tries out his new Souse 'n Sear......:P

flamethrower.png

Well they failed fire fighting 101.

--Spray extinguisher at base of fire.

Share this post


Link to post
Share on other sites
1 hour ago, delcecchi said:

Wait, in a year or two Sous Vide will be all over.   You can say you saw it here, and depricated all over it. 

The method has been around since like the 1700's or something hasn't it? I'm not too sure that food poisoning will ever be too wildly popular...;)

Share this post


Link to post
Share on other sites

1700's??????? Where did they get the precise temperature control and the plastic bags?  

Are you saying that cooking sous vide leads to food poisoning?   

Share this post


Link to post
Share on other sites
30 minutes ago, delcecchi said:

1700's??????? Where did they get the precise temperature control and the plastic bags?  

Are you saying that cooking sous vide leads to food poisoning?   

Doesn't sound much different than the stuff they sold in the grocery store in the 70's. Bags of Salisbury steak, roast beef and gravy and lots of other stuff sealed in a plastic bag. You just put a pot of water on the stove, brought it to a boils and put the bag in there for ---- minutes and Wala- pour it over bread and you are eating like a Boss.

Share this post


Link to post
Share on other sites
22 minutes ago, PurpleFloyd said:

You just put a pot of water on the stove, brought it to a boils and put the bag in there for ---- minutes and Wala- pour it over bread and you are eating like a Boss.

Healthy and Natural World

Effective Home Remedies to Get Rid of Boils on Butt

post1042.jpg

Edited by leech~~

Share this post


Link to post
Share on other sites
2 minutes ago, PurpleFloyd said:

Well, how about if the boils was on the stove? :lol:

Well, that may be better then putting the bag in there ______ minutes! :eek:

Share this post


Link to post
Share on other sites
7 hours ago, leech~~ said:

Well, that may be better then putting the bag in there ______ minutes! :eek:

It's been a long time and I can't remember how long it took to cook those things so sue me for not filling in the blank.:grin:

Share this post


Link to post
Share on other sites
9 hours ago, delcecchi said:

1700's??????? Where did they get the precise temperature control and the plastic bags?  

It's not a new method...

Quote

History

The method was first described by Benjamin Thompson, Count Rumford in 1799 (although he used air as the heat transfer medium).[2][3] It was re-discovered by American and French engineers in the mid-1960s and developed into an industrial food preservation method.[4] The method was adopted by Georges Pralus in 1974 for the Restaurant Troisgros (of Pierre and Michel Troisgros) in Roanne, France. He discovered that when foie gras was cooked in this manner, it kept its original appearance, did not lose excess amounts of fat, and had better texture.[4] Another pioneer in sous-vide is Bruno Goussault, who further researched the effects of temperature on various foods and became well known for training top chefs in the method. As chief scientist of Alexandria, Virginia-based food manufacturer Cuisine Solutions, Goussault developed the parameters of cooking times and temperatures for various foods.[4]

9 hours ago, delcecchi said:

Are you saying that cooking sous vide leads to food poisoning?   

The potential is definately there.

http://www.dailymail.co.uk/news/article-4913788/Cooking-meat-sous-vide-recipe-food-poisoning.html

https://www.thedailymeal.com/healthy-eating/cooking-your-eggs-sous-vide-dangerous-it-trendy/092517

 

danger zone.jpg

Share this post


Link to post
Share on other sites

Gee Dave, you are sure a  believer in the overprotective government.   I bet you cook all your eggs hard, and your chicken to 165.  You need to read up on pasteurization...

It's a time and temperature thing. 

Edited by delcecchi

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now




  • Posts

    • Sure it is.  A high powered pellet rifle is almost a necessity if you can’t be cracking off 22 long rifles around the house.  I’ll have no further contributions to derailing this thread. 
    • adding a cheap bass cannon would help for sure. make sure you connect your wires correctly plus to plus from speaker to stereo, usually the copper colored wire or the wire that has a white strip on it is used for the positive, this helps you so you do correctly connect the speaker to the amp or radio. Right to right left out to left. Check balance setting on radio, check treb and bass setting start off at 50% and raise your bass setting while lowering your treb setting. I like a lot of bass so I am usually at 80% bass and 50% treb. Check to make sure you don't have cracked covers on your speaker's. You can also make small speaker boxes to put your speakers in and pack them loosely with insulation to give you more bass and direct your music out the front, if you are a little handy making a box.  Ya I have played around with speakers I have my entire house wired and the last time I counted 19 speakers in my place not counting another 10 for two surround sound systems.
    • Well kind of back to guns, I have been looking to buy a .22 pellet rife for the varmint's around here. a gun but not the kind you guys are talking about  I think.
    • I would not plug it in 24/7 no need. an hour before you need it should be enough, not even cold enough to think about plugging something in when it is above zero out. you just need  a good battery. 2013 it is not even an old truck and the block heater is heating the engine which is not what warms the truck up when you start it anyway
    • I have a 2013 F150 that sits most of the week because I have a company provided car. I would like to keep it plugged in most of the time not because I'm worried about it not starting but because it warms up much quicker. Does anyone have any idea about whether or not keeping the block heater plugged in all the time would damage anything?
    • I'd agree........I'd like those who feel otherwise explain to me why a proview would even come close to a tri beam.
    • Some even think Christianity is to blame for crime in America.......  
    • Could also be the speaker... if you installled just a tweeter, then you aren’t going to get any bass. You want a two or three way speaker to give you the full range.  As mentioned... it could also be the radio setting
    • I think your GVW has to be 3000 lbs or less to get a lifetime license.
  • Our Sponsors