I’d like to see that studied closer. I know if at least 2 owners of iPhone X who have already proved the “family member can unlock it” case.

Face ID was supposed to be more secure at an odds of 1 in a million, yet people have broken through it repeatedly from what I keep reading. I don’t recall seeing this as an issue with TouchID

Damn, that 10% bonus was sneakily one of the best best deals around. When people would say going for a big tax return is dumb because you’re letting the government hold your money for free I would always counter with, “F that, I’m making a guaranteed 5-7% (because I normally use an Amazon credit card which gives 3-5%…

Damn, that 10% bonus was sneakily one of the best best deals around. When people would say going for a big tax…

I’m simply telling you how the post came off sounding to the casual reader on the off chance you weren’t spoiling for a fight and honestly wanted to know why this thread developed the way it did. The fact that you want to make that about my “biases” and the fact that you are arguing with me about how I interpreted the…

I didn’t, by the way, say that other commenters weren’t being condescending asshats, but I’ll also point out that others’ behavior is irrelevant to the point of whether you were being condescending, and you were the one who started the thread. You were proselytizing a modernist approach to a traditional dish in what…

You’re getting really hung up on this whole “sous vide is not boiling” thing. It’s really irrelevant whether you’re sous vide is running at 140F or 190F, it’s still in the temp zone of braising and it’s still below generally accepted temp for bbq ribs. Typically ribs are done around 250-275F on the high end.

I’m not…

This will probably be lost on you, but telling people they can’t knock it ‘til they have tried it then telling people who have tried it that they are lying seems silly. Erecting an artificial distinction between results and method for food is equally silly. And, yes, reading through the thread in one go, you have…

I know quite well what sous vide is, so save the condescension for someone else. (Read my comments elsewhere about my friend who is a sous vide fanatic.)

I did not equate them.

Sous vides are fine, but for you to equate using liquid smoke and a sous vide with proper smoking shows that you don’t understand the process of smoking.

I’m sure they’re tasty, my dude. But maybe the haughty,dismissive attitude you’ve adopted is not the best way to extol the virtues of your boiled meat.

A sous-vide circulator and a little liquid smoke (plus Prague powder, if you really want the pink smoke ring) is every bit as good

No, I’m sorry, that’s not bbq. Ribs, sure. But not bbq.

I mean, I would prefer that people didn’t sexually assault/harass other people reguardless of who is staring in/directing movies.

I don’t think we should reduce what Gadot is doing here just because Ratner likely has sufficient riders in his contracts to protect his investment.

Toppling existing social mores and practices takes time, and it’s inevitable that some of these dudes are going to get out with golden parachutes, in much the same way as…

I was honking at the two drivers I watched last month backing out of opposing spots into each other. Rather than stop and look behind them, I think each might have looked towards me as they collided.

I’m surprised this wasn’t mentioned: Cyclist, if you are driving on the road, you have to follow ALL the laws. That includes making a full stop at a stop sign and actually stopping at a red light.

I would never sous-vide tuna, but that’s only because it’s best eaten raw, over rice, and prepared by a Japanese person.

I’d like to say a word about searing the meat before it goes into the bath, then giving it a very, very quick sear when you take it out. You get some of those nice, deep flavors from the sear soaking into the meat while it’s cooking and there’s less chance you’ll dry it out on the final searing if it’s pre-seared.