The Coffee House

[snowbear114 46]

Um...can we stop talking about meat for half a second here? I mean, I get that this has become a bit of a good ol' boys club in here, but surely there are other subjects, no? Television and/or movies? Music? Non-political current events?

K, thx!

Apricot
Broccoli
Celery
Date
Eggplant
Fennel
Green Bean
Honeydew Melon
Iceburg Lettuce
Jerusalem Artichoke
Kale
Lemon
Mandarin Orange
Nectarine
Olive
Pea
Quince
Red Pepper
Spinach
Tomato
Ugli Fruit
Victoria Plum
Watermelon
(X)
Yam
Zuccini

 

[SquarePeg36 7]

Fortunately for me, the cost of equipment probably will convince me to stay with my Nikon gear for awhile.

I bought 90% of my stuff used so not as big of an investment but still pricey. I had been eyeing a pricey and heavy zoom when I realizes it would just be too much weight for me.

Your gonna love it. If your not getting the battery grip, buy some of those wasabe batteries for back up. Only downfall to mirrorless is battery life.

I think the battery grip would defeat the purpose of the swap - smaller, lighter.

 

[limr29 2]

Um...can we stop talking about meat for half a second here? I mean, I get that this has become a bit of a good ol' boys club in here, but surely there are other subjects, no? Television and/or movies? Music? Non-political current events?

K, thx!

Apricot
Broccoli
Celery
Date
Eggplant
Fennel
Green Bean
Honeydew Melon
Iceburg Lettuce
Jerusalem Artichoke
Kale
Lemon
Mandarin Orange
Nectarine
Olive
Pea
Quince
Red Pepper
Spinach
Tomato
Ugli Fruit
Victoria Plum
Watermelon
(X)
Yam
Zuccini

Replace iceberg with romaine and we're good

 

[snowbear114 46]

Replace iceberg with romaine and we're good

Can't do it. I'd lose Red Pepper and have to find something else that starts with an "I"; it would be pure chaos.

 

[jcdeboever]

I ...

 

[snowbear114 46]

Well, he doesn't look like a veggie. I guess I could use Idaho Potato.

 

[snowbear114 46]

Well, it's time to start my Benadryl® coma. Good night.

 

[terri33 4]

Um...can we stop talking about meat for half a second here? I mean, I get that this has become a bit of a good ol' boys club in here, but surely there are other subjects, no?

This is what is meant as a sausage party, I believe.

 

[SquarePeg36 7]

@Peg: MPB (MPB.com) has a used XT2 for $1429. Amazon has a used one for $1349. Dunno if it's worth the savings versus new.

With the 18-55 kit lens it was only $200 more to buy new. Definitely not enough of a savings to sacrifice the warranty/return perks of buying it new. I'm excited. I haven't bought a camera new since my original foray into photography with the d60!

 

[Gary A.]

Buenas Dias Coffee Hosers. Another gray, cool and overcast morning leading into another perfect day. Temecula today. Mary Lou and Gary will be making a run if anybody wants anything ... let me know.

@smoke665: On that Tri-Tip, Gary removes most of the fat on the meat, especially the side with the connective tissue. On the side the butcher doesn't display, there is a sheet of very tough connective tissue and fat. Gary removes most of that tissue and inflicts severe damage to what remains. That, my friend, may be the dif between shoe leather and prime rib.

 

[JonA_CT]

I'm supposed to take some maternity photos of my wife this afternoon. Hopefully, the thunderstorms will hold.

 

[SquarePeg36 7]

limr - look away!

Buenas Dias Coffee Hosers. Another gray, cool and overcast morning leading into another perfect day. Temecula today. Mary Lou and Gary will be making a run if anybody wants anything ... let me know.

@smoke665: On that Tri-Tip, Gary removes most of the fat on the meat, especially the side with the connective tissue. On the side the butcher doesn't display, there is a sheet of very tough connective tissue and fat. Gary removes most of that tissue and inflicts severe damage to what remains. That, my friend, may be the dif between shoe leather and prime rib.

Removing the membrane (silver skin) is definitely the key. You have to get that thin membrane off of there or you will not have that melt in your mouth texture. It won't render and is tasteless so it's got to go. Nothing worse than tough, chewy beef. I use the back of a spoon to remove - same as with ribs. A trick I saw on a Martha Stewart video before she started using a prison shank instead. Just make a small slit and slip the spoon under the edge and then grasp the edge of the silver skin with a paper towel and pull it off - if it's stubborn you can slide the spoon across to separate it from the meat.

 

[smoke665]

Gary removes most of that tissue and inflicts severe damage to what remains. That, my friend, may be the dif between shoe leather and prime rib.

I do that on ribs, but I don't remember if I did it on the Tri-Tip. I know it was run though one of those needle tenderizers at the market.

 

[SquarePeg36 7]

Here is how I justified buying the XT2... we needed a new kitchen set, and I have been looking everywhere for the past month to find something that I liked. Finally found something but it was around $1600 and it wasn't really exactly what I wanted. Monday morning I was scrolling through Facebook on our local community yard sale site found this awesome pub height table and 6 chairs for $200! It's a beautiful set and was really well taken care of. Can't believe they were giving it away for $200. Picked it up, set it up and it's perfect. $1400 available just like that. And bonus that I don't have to worry about my daughter and her friends scratching it up because it's not brand-new.

 

[Gary A.]

Gary doesn't think that the needle tenderizer will do the trick. The entire bottom side, (most like the top when in the cow), has a sheet of connective membrane ... if it is tenderized you end up with a sheet of extremely tough membrane netting. On steaks and such, the the connective tissue and fat cuts off easily ... but this sheet is like superglued to the meat. Sometimes you can pull the tissue out in bits and pieces, (A la Peg and her spoon, or Martha Stewart and her shank), ... but Gary finds it best to slice it out. You'll end up with fat, membrane and more meat then you like ... but Gary just cooks that up and augments Cook's dinner with the stuff. Cook likes Tri-Tip also.