All Activity

NOPE

15

G’day NOPE .....Not One Puff Ever. Bird of paradise

14

Having a plan for the solarium and non-smoking casino seems smart, especially since the shaded spot can feel like the same crowd every day. The paint by the sea excursion sounds like a good change of scenery, and it probably helps that your granddaughter will be with her daddy and papa so you and your daughter get that time together. Two weeks out, I'd be counting down too.

15

16

15

Since the thread's been going for over a hundred pages, I figure the good ones have all surfaced by now. One that stuck with me: a clear conscience is usually the sign of a bad memory. Fits a quit-smoking board oddly well, since half the battle is forgetting how "great" the cigarettes supposedly were. Curious what the regulars here reach for when the joke needs to land with a group that's already heard everything.

16

15

16

Nope

Nope!!!!

15

NOPE

The paint by the sea excursion sounds like a nice way to break from the usual routine, and having that window while your granddaughter stays with her daddy and papa probably makes it easier to relax. The point about the same faces showing up at the shaded spot each day is what would stick with me too — it makes the pool area feel smaller than the ship. Planning the solarium and the non-smoking casino in advance seems like a sensible way to keep the day from drifting toward old habits. The paint by the sea excursion sounds like a nice way to break from the usual routine, and having that window while your granddaughter stays with her daddy and papa probably makes it easier to relax. The point about the same faces showing up at the shaded spot each day is what would stick with me too — it makes the pool area feel smaller than the ship. Planning the solarium and the non-smoking casino in advance seems like a sensible way to keep the day from drifting toward old habits.

The point about pasteurization being separate from the second cook clears up a lot for me. I did wonder whether holding chicken at 65C was safe without finishing it hotter. Also interesting that you skip the vac sealer in favor of clip seal bags; I would have assumed the vacuum was essential, so knowing convenience wins there is helpful. The note about the dogs and lean kangaroo mince is a nice reminder that sous vide can be practical for everyday feeding too, not just weekend projects.

14

NOPE!!

NOPE!

Anova CulinaryHow to Cook Sous VideWant to know how to cook sous vide? It's actually really easy. Learn how to get started and quickly master the technique at home.Gday A sous vide like any other appliance … it can easily hide in a cupboard forever. Mines in constant use so it’s a bench tool. The dogs got pancreatitis so its meals are fat free as much as possible. Plenty of lean mince kangaroo meat and chicken. Don’t use the vac sealer much but rely on clip seal bags as quicker and more convenient.

N.O.P.E. 🙏

The pointer to Introductions & About Us is solid, and I'd second the advice about reading older threads first. That's usually how you pick up the rhythm of a place before posting. Watching the videos while lurking for a bit is a low-pressure way to start, too. Once someone's ready, a short intro post is enough to get going. The pointer to Introductions & About Us is solid, and I'd second the advice about reading older threads first. That's usually how you pick up the rhythm of a place before posting. Watching the videos while lurking for a bit is a low-pressure way to start, too. Once someone's ready, a short intro post is enough to get going. The pointer to Introductions & About Us is solid, and I'd second the advice about reading older threads first. That's usually how you pick up the rhythm of a place before posting. Watching the videos while lurking for a bit is a low-pressure way to start, too. Once someone's ready, a short intro post is enough to get going.

The time-for-temperature trade-off makes sense, and the warning about pushing the cook too long is useful—slimy texture is a real risk at 65C. Starting from frozen and adding 30 to 60 minutes seems like a reasonable safety margin; I'd rather lean longer than risk undercooking the center. The pasteurization point is the key detail I was missing, since the second cook is only about bringing it up to eating temperature. Your Nan's method for old laying hens is a good reminder that gentle, long heat works without any special equipment.