I usually let mine sit for about an hour from the fridge.

Sweet photos man. Sea otter looks like a fun race to watch.

Personally I like the more candid natural look of photo #1.

Are you not going on your ride today Jay?

I take it out of the package and let it sit on the counter with a paper towel over it for at least 20 minutes. You can tell by the feel of it when you pick it up, it should feel "relaxed".

Keep it #1. Let instagram monopolize the blown out and sh*tty looking image market.

If anything, you could burn the background instead of dodging the subject like you did for #2.

I am, just not hte whole way, she's busy till 1, and that's not enough time.

I really dislike instagram photos :\

https://steamykitchen.com/163-how-to-...me-steaks.html

A good article on some of the science behind salting a steak and letting it sit, for all you steak lovers.

TLDR version :

1. Salt draws the water out
2. Never season the meat right before cooking
3. after salting the steak with kosher salt and letting it sit for an hour, drain all the water and wash the steak... then dry it off.

Which is why you like the naturalness of the first image.

Now that I got my 8 hour window of freedom on weekends, we shall ride brother. We shall ride.

Hnnng so hungry again. Thanks man!

The edit is all based on the medium you're putting this into. If it was a newspaper, I'd say #2 because of the dot gain value of a 20 percent increase in the black plate. If it is for web-only applications, lighten #1 up by another 5 percent through the curves tool and call it a day. Also, you could use some masking on the rider who has some visible features on his face to bring out at least a sense of his face (which is a bit more visible in #2); you've got some ghosting around both riders caused by the dust getting picked up by the sensor on your DSLR.

Ride last night was awesome, except for the train tracks at a 45degree angle to the road that made half the group crash. I'm all road-rashed, and my tights are shredded.

Reading the steak advice here is hilarious. So much misinformation. High heat is good. It's how you get the meat seared. Maillard reactions (surface sugars caramelizing) are your friends. Room temp is good. Salt and pepper are good.

This made me cringe. If you were to do this in a restaurant, you would either be screamed at until you cried, or stabbed.

I always like chimichurri with steak...

Thanks for being arrogant.

That's not how it was meant. It's just terrible advice. It's akin to telling someone to raise their bars all the way up and slam their saddle. It's just wrong.

Also, calling me arrogant for that would be like calling a bike mechanic arrogant for saying you built your bike in such a way that it'll turn out as a piece of ****.

I've eaten in plenty of "restaurants," and the steak tasted like ****.

Conversely, I've eaten at home, using the salt curing method plenty of times, and it has tasted better than most "restaurants" I've eaten at.

BTW, I don't consider myself a "chef," any more than I consider myself a "cyclist."

I could be wrong, don't you usually want your steak to be juicy?

"Meat cells brown at around 310 degrees F. Water on a steak's surface boils and turns to steam at 212 degrees F, so a wet steak can turn gray and cook through before its surface can brown."

Just my understanding of why this method works. If you don't want to salt your steak then you might as well skip this part and go straight to cooking.

So... my Spooky road bike got a crack in it a few months back from a manufacturing defect when they were making production bikes (they're in-shop only nowadays). I'm the second owner. I emailed Spooky, they said they could build me a new frame powdercoated whatever color I want for $500 (about half the price). I agreed. Frame came in the other day, looks great. Been sitting in my living room because I'm still waiting on a crankset (ordered a SRAM Red because the new Spookies are BB30). The box has also been sitting around because I'm lazy. My GF was bored today and looked through the box for stickers. Pulls out a long black box in the bottom that contained an ENVE 2.0 fork and Cane Creek headset. Holy crap am I happy. I literally threw my old fork on Craigslist two hours ago because I decided I was going to upgrade. The gods (Mickey @ Spooky Bikes) have shined down upon me.

I do fresh ground salt, pepper and high open flame.

That said, wet and dry ageing, as well as brining ; are pretty well established approaches to steak. But, my only experience with "professional" chefs was partying with the students at CIA.

I broke my favorite saddle (Specialized Romin) racing on Wednesday. I borrowed a Turbo which seems to be really strong and have a nice shape. But, man, it's rubbin' hard in places that my other saddle didn't. I hope this is temporary as I'd like to use it going forward. The Romin was fairly new and I suspect that I use the replacement that's coming from Specialized it will break, too.

Our track is bumpy and if you catch a bump the wrong way, you are subject to breaking a saddle or it's rails.

Speaking of saddles... I'm about to order a concor for my bolt. Anyone have experience with it?

I would say that would be arrogant as well. It's helpful to explain why something is wrong, and what the right thing to do is. To say "LOL YOU GUISE R DUM I'M RILL GUD" when so many different opinions were expressed doesn't add anything to the conversation.

By the way, what kitchen do you run?

Which one?
The original supercorsa is among my favorite; great timeless look and one of the most comfortable that I've ever used. IMO it's a good middle ground between a classic brooks and a sleeker sport saddle in terms of comfort and weight/ dimension.

Today my parents final told me why they've been acting weird all week. My grandmother is in hospice care and on morphine. I need to drive home tomorrow night and back to school on Tuesday, and finals are in a week. Between this and my manic depressive lunatic roommate, this semester is proving to be the ultimate test of dealing school and other stress.