u/EvaTheE

And if he did, did he feel twice the freedom?

Mine seems nice, glossy and sticky, but quite watery. What do I use to thicken it?

Do you think that the meat absorbs any liquid or flavor after cooking and then cooling it in the bag? I am doing a small experiment using a pork loin. The meat was quite affordable, but still a good quality loin. Flavored with salt, pepper, garlic powder and herbes de provence mix. I am going to let it first cool a bit in room temperature, then pop it in cold water and refrigerate.

I figured, since it has a fairly significant fat cap which I scored before cooking, I can tomorrow sear it quite a long time on the fat side and thinly slice for sandwiches. I cooked it extra hot and long, hoping to achieve good sandwich meat. 66c / 151f for 5 hours. I was also debating on completely removing the fat cap, but that seems like waste of flavor. Even if I end up completely messing the loin, it's not a big one and I can live with the failure...

Edit to add: I dry brined overnight.

I just visited engineering to schedule some maintenance on docking bay doors in bay six. What I found was the chief engineer and three of his crew designing a device out of a spare core, some holo emitters and three class seven replicator units. They called it "the doohickey" and said they would "tear down the veil of creation and laugh at god's face"

What are they up to and should I report this? Last time they came up with something innovative the whole of security force had to have their genetics re-reassigned.

Looking for recipes to celebrate honey. I have a beekeeper relative, who produces extremely high quality honey. He keeps the bees in different areas to get the most flavorful honey, specializing in forest honey that comes primarily from wild berry blossoms. I get plenty of his honey and want to cook something to highlight the honey. As I said, I have a lot of it, but it is still valuable, so I am not looking for recipes to use up the stuff. I want something where the honey is a key ingredient.