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I've done a lot of sourdough stuff myself so this is definitely something I'm interested in. Currently in the middle of a house move/renovating a house but once done I'll post some pics/thoughts :)

There's a Trump thread in SC. However, I don't recommend posting this there.

This works really well with root veg too. Cut them up into decent sized chunks. 20 mins at 80c with butter. Dump into a hot pan to caramelise the outside. Really delicious.

There is a Brexit thread. And it's not in GD.

Awesome. Looks delicious :)

Yup. That'll produce a very nice steak :)

I'd go for 54.5c. No need to go as high as 56c as it'll gain temperature when you sear it. I'd also give it an hour beforehand at 49c to "warm age" it - will make it more tender.

In the OP Khan is quoted as not really caring so I don't know where you get that idea.

Don't bother with sintered. They're cack. Semi-metallic are okay but after years of being on discs I'm increasingly leaning towards just using organics and putting up with having to change them more regularly when it's wet.

I like my searzall but I actually prefer using my ts8000 by itself much of the time. I'm sure you already know this but don't use the map gas with the searzall if you do get it.

I've done similar with brisket before. It was delicious. For smoked salmon I highly recommend salmon candy. I've posted about it before. So good.

That does look pretty delicious :)

How come it turned out to be leg? I'd be a bit miffed if I got the wrong cut delivered...

Try to keep it respectful please. Lots of people have lost their lives in this.

Is the dry bit not from where it has been exposed as part of the dry aging process?

Awesome, I may have to give that a try :) Thanks.

How did the 72 hour ribs turn out? What temp? How much salt/marinade?

Meh, only 26 days.

I use this method:https://www.seriouseats.com/2012/04/the-food-lab-can-you-rescue-poorly-stored-mozzarella-cheese-refrigerate-or-no.html It improves moz by a huge amount and massively reduces the 'weeping' you get with store-bought.

Stock pot works well as stated (you can put clingfilm around the top to stop evaporation). Anova is a fairly safe bet and is usually very cheap if you get the older version without uneccessary stuff like wifi. There's not a world of difference between the various options though so go for...