How would you use an immersion circulator for sex with a Turkish whore?

I’m working from home today so I’m not my usual “think about something other than work to keep your mind off of how horrible work is” self, but a slightly involved thought did occur to me.

We got about 18" last night (HEYOOOO) and there’s more on the way next week. I just want to hibernate until June.

aaaaaand i just spent everything.

COME WITH ME ON THIS ADVENTURE

Yeah basically I need all new dinnerware and flatware across the board.

Tax refund is coming, I cannot spend all of it on plates and bowls.

Let’s Double Dutch Rudder this thing.

Yeah indoors I KNOW I’M HORRIBLE but on a “power boil” burner that throws 3600W/18,000 BTU into the butt of a carbon steel skillet. Cooking it isn’t the issue - I guess it’s basically pretty easy - I am just bad at making it look not ugly and I think it’s because my plates are…

@CookingWithCarl

An emu nest?

Wait, isn’t the Gallardo just a Sesto Elemento engine donor?

Yes, with the addition of an amazingly intense level of control over the final result.

but a 0.00000001% chance is still a chance. that’s the fun part!

plus it’s like what, $0.50 worth of beef and maybe $0.30 worth of cheese? if anything i’m sad we didn’t see another trial, but i hope that someday we’ll say a “will it sous vide? all the things that went wrong before” post.

Please. Sous Vide. An Emu Egg.

nah dudeperson, just do you. but let me ask you this as a person who is of culinary ability and prefers steak on a different end of the spectrum:

well torandoes are like vacuums or whatever so i mean nearby could be like, a mile

celery doesn’t have much weigh to it so i need the suction power of a cyclone to get it as far away from my casserole as possible

I love you Carl.

That’s hindsight for you. I don’t think that it was a bad idea! I think it was a perfectly reasonable approach for something that (I assume) she hasn’t tried before. Not only that, but thinking and then saying in the post “oh shit maybe i could try it this way next time”.

That’s the BEST part about cooking something…

Marry me?

Last year I made osso buco over polenta, the year before I made lobster ravioli with vodka sauce, fried mozzarella (seasoned panko, flour and egg.. make sure you freeze it first) and something wrapped in prosciutto. Probably figs? I don’t know.

This year we got burritos from a Mexican place.

Love is awesome.

Nah, just bring them all there on separate occasions frequently. That way they don’t associate the.. funk with something different than your normal musk.