Welcome to the IHoP v.2

[mikel7829 90]

As much false information surrounding food as there is in car audio, lol

No shit.

Did I tell you the argument I got into with roommate Sean over eggs and the fact that whites don't even need to solidify to kill salmonella?

A specialist at the federal government told him in a class that runny yolks could have serious health concerns.

My head exploded.

I luv some fried runy eggs..I tear up a half dozen and damn near half a loaf of bread at a time...

[mikel7829 90]

Went and found some Dungeness crab yesterday. Was a mild tasting crab, akin to mahi mahi. Was glad I ordered Cajun style as it was that mild. tryed some queen crab also. Was sweeter than king crab and not as chewy. Both worthy of trying!

I have never been into crab or lobster..never aquired the taste for them..

overcooked they are awful

lol you trying to say I would over cook them?

[j-roadtatts 1,129]

Ever done any truffle hunting?

Surprisingly no. Morels are the big one to hunt around here. Local restaurants will buy them up in a heartbeat.

Feel like a rude prick for no asking in return. Any shroom hunting for you?

[j-roadtatts 1,129]

Ever done any truffle hunting?

Surprisingly no. Morels are the big one to hunt around here. Local restaurants will buy them up in a heartbeat.

Hit $60/lb here last year. Of course wholesale you get about $15

I've hunted them before with friends, but I've honestly never eaten them. how do you like them served?

[j-roadtatts 1,129]

If you like a charred flavor you should try the Hawaiian black lava sea salt! Is a table salt, not for cooking.http://shop.thespicelab.com/index.php/salt-library/hawaiian-salts.html?p=2Is one of about a dozen I am trying out ATM. The French grey is good if you like the sodium bite in your salt.

Have at least a dozen I rotate through depending on the meal here as well.

OH! Please elaborate. Curious to which flavors you have, and the mentionable uses.

[j-roadtatts 1,129]

Went and found some Dungeness crab yesterday. Was a mild tasting crab, akin to mahi mahi. Was glad I ordered Cajun style as it was that mild. tryed some queen crab also. Was sweeter than king crab and not as chewy. Both worthy of trying!

I have never been into crab or lobster..never aquired the taste for them..

overcooked they are awful

lol you trying to say I would over cook them?

Does a woman have tampons in her purse?

Seriously though, you most likey had it cooked like shit if you didn't like atleast one or the other.

[j-roadtatts 1,129]

As much false information surrounding food as there is in car audio, lol

No shit.

Did I tell you the argument I got into with roommate Sean over eggs and the fact that whites don't even need to solidify to kill salmonella?

A specialist at the federal government told him in a class that runny yolks could have serious health concerns.

My head exploded.

Bacteria need biotin. Egg whites have an enzyme called Avidin that has an incredibly high binding affinity for biotin, so the bacteria can't use it.

Good stuff! Always enjoy your technical awnsers Stephan.

[ssh 924]

 

 

Ever done any truffle hunting?

Surprisingly no. Morels are the big one to hunt around here. Local restaurants will buy them up in a heartbeat.

Feel like a rude prick for no asking in return. Any shroom hunting for you?

 

 

Nope lol. I read an article a while back about the cost of truffles and people going out with their dogs to find them. No mushroom hunting either, that seems too easy to pick the wrong ones, and I don't want to pay that price.

[ssh 924]

 

 

 

As much false information surrounding food as there is in car audio, lol

No shit.

Did I tell you the argument I got into with roommate Sean over eggs and the fact that whites don't even need to solidify to kill salmonella?

A specialist at the federal government told him in a class that runny yolks could have serious health concerns.

My head exploded.

Bacteria need biotin. Egg whites have an enzyme called Avidin that has an incredibly high binding affinity for biotin, so the bacteria can't use it.

Good stuff! Always enjoy your technical awnsers Stephan.

 

What's even more interesting is how we exploit it today for protein purification. Say you want to study a specific enzyme, so you insert the genes for the enzyme in E.coli, grow the cells so it makes the enzyme then lyse them (tear open cell walls exposing all enzymes, DNA, RNA, etc), but now the solution has a bunch of different shit in it, not just the enzyme you want to study. You can do a bunch of purification steps by exploiting the differences in size, shape, charge, and solubility of the enzymes (as well as temperature and pH), but this takes a lot of time and has a lower yield. Another option is the portion of Avidin that binds to biotin has been identified (called strep-tag now), and that binding portion can be added to the enzyme you want to study, so now you have a gene for this modified enzyme that binds to biotin. Insert that gene in E.coli, grow the cells, lyse them, now you have your modified enzyme as well as everything else in solution. Run the solution through a column that has resin with biotin, everything will pass through the column except for the modified enzyme as it'll bind to the biotin. Then run an elution solution through the column to bring the modified enzyme off and use another enzyme to cleave the strep-tag off if needed. The interaction between Avidin and biotin is too strong in fact to separate the two once they bind (without destroying the enzyme in the process), so they actually use analogs of biotin with a lower binding affinity, but now you can separate a single type of enzyme from hundreds of other enzymes in one single step with high yield and little time. There's a bunch of other ways, but it's pretty cool what we discover in nature and exploit for other uses.

[Godsmack 361]

I need some good cast iron when I move.

J

[Godsmack 361]

http://www.homebrewing.org/14-Propane-Burner--220000-BTU_p_1190.html

That work?

[mikel7829 90]

I am going to enjoy the day off tomorrow !! First one in 6 weeks 

[ssh 924]

I am going to enjoy the day off tomorrow !! First one in 6 weeks 

 

Gonna burn the fuck outta some steaks?

 

 

I kid. Any plans? Or a lazy Sunday?

[Penguin4x4 1,761]

http://www.homebrewing.org/14-Propane-Burner--220000-BTU_p_1190.html

That work?

 

I prefer the jet burner style:

 

http://www.glaciertanks.com/Jet_Burners-Jet_Burners_Cast_Iron_880_000_BTU_88_Tip_Propane.html

 

[mikel7829 90]

 

I am going to enjoy the day off tomorrow !! First one in 6 weeks 

 

Gonna burn the fuck outta some steaks?

 

 

I kid. Any plans? Or a lazy Sunday?

 

Nope not really unsure yet...I always plan to sleep in when I have off, it never happens usually up by 6:00 am  I know my damn feet hurt so bad I can hardly walk...I have so much shit to do not even funny..But I will have a 3 day weekend next week so at the moment IDK..lol

 

And you do not have to worry offending me with humor..I have a pretty good sense of humor 

[///M5 2,833]

Ever done any truffle hunting?

Surprisingly no. Morels are the big one to hunt around here. Local restaurants will buy them up in a heartbeat.

Hit $60/lb here last year. Of course wholesale you get about $15

I've hunted them before with friends, but I've honestly never eaten them. how do you like them served?

pretty much anyway. Butter cognac and thyme is classic, cream doesn't suck

[///M5 2,833]

If you like a charred flavor you should try the Hawaiian black lava sea salt! Is a table salt, not for cooking.http://shop.thespicelab.com/index.php/salt-library/hawaiian-salts.html?p=2Is one of about a dozen I am trying out ATM. The French grey is good if you like the sodium bite in your salt.

Have at least a dozen I rotate through depending on the meal here as well.

OH! Please elaborate. Curious to which flavors you have, and the mentionable uses.

size is more flavor changing than flavors unless artificial like smoke. Just like choices at the table

[mikel7829 90]

 

 

 

If you like a charred flavor you should try the Hawaiian black lava sea salt! Is a table salt, not for cooking.http://shop.thespicelab.com/index.php/salt-library/hawaiian-salts.html?p=2Is one of about a dozen I am trying out ATM. The French grey is good if you like the sodium bite in your salt.

Have at least a dozen I rotate through depending on the meal here as well.

OH! Please elaborate. Curious to which flavors you have, and the mentionable uses.

size is more flavor changing than flavors unless artificial like smoke. Just like choices at the table

 

You need to cook me supper!!!

[mikel7829 90]

Holly shit this sucks!!! Hope he had insurance already!!

 

http://www.jrn.com/newschannel5/now-trending/Freight-train-plows-into-truck-carrying-300000-sports-car-297887661.html

[topgun 262]

Sean does cook a mighty tasty steak.  

[mikel7829 90]

Sean does cook a mighty tasty steak.  

I am gonna try to con him in to cooking me one 

[///M5 2,833]

Think I just conned the wife into letting me buy a fishing boat too, lol

[///M5 2,833]

Booking a cabin up North for a family vacation and why rent when I can buy and then sell when I am ready to upgrade.

[mikel7829 90]

Thawed out some pork,this is a tad bit better...Not as tired and less sidewayz  Tater should have cooked a bit longer 

 

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">http://http://s1293.photobucket.com/user/mikel7829/media/20150328_210847_zpsvnaq3jud.jpg.html'>

[///M5 2,833]

Makes you feel better I overcooked a piece of Wagyu tonight.