Pretty sure he is a sous chef in a high end restaurant.

I am a kitchen manger in a casual dining restaurant and agree that a lot of the advice regarding steaks in this thread is a little misguided.

I've literally cooked thousands of steaks directly from refrigeration, seasoned right before, or as they are being cooked. I've marinated steaks in all kinds of concoctions, as well. It's definitey best to cook over high heat (we keep the broiler at work at 550 degrees), as long as it is evenly heated.

I could go on but I just got off of work...tired of shop talk.

Today I :

saw this sweet shrubbery
rode bike under it
photographed it.

Yesterday I (c-c-c-c-c-c-ombo breaker!): did a 70mi Alpine (aka Aplain) Dam loop on the track bike with a couple WPH/MASH dudes.

https://app.strava.com/rides/7135487 70mi, 4700ft of climbing, awesome(hot) weather. Amazing day.

It was fun seeing the look on roadie's faces as we passed them on the climbs. My favorite was after we got to the dam (half-way point after the first big climb + descent) we were mounting up to leave and as we passed by a group of cyclists, one of the women looks at us on track bikes and says: "You insane bastards! How the hell?" It was good mental fuel for the main climb immediately thereafter.

Pics:

The dam


The riders


The post-ride noodles

Sorry. Was in a bad mood, and I've been known to be overly passionate about what I do. Ask Misskaz if you don't believe me. Pre-seasoning meat makes the proteins begin to coagulate/denature before the cooking process begins, and also draws moisture out of it. While it's true that you want internal moisture, surface moisture is bad, because you can't get that beautiful Sears with wet meat. Paper towels before seasoning help here. The amount of heat depends on how you want it cooked. Always start high, though. The more you want it done, the lower the temp should be after the initial searing. As was mentioned previously, always let meat rest before serving.

I'm currently sous chef at Northdown Taproom, and the chef and I are in the process of redoing the menu, because the former kitchen staff sucked. My resume includes Alinea, Charlie Trotter's, Blackbird, MOTO, and Tru, along with internships at other fine dining restaurants.

Today I:

Figured out that modern MTB hub seals CAN fit older road hubs

today I am home from Austin. did the ride on 48x18 with 25s. no flats the entire ride (<3 you gatorskin)

sunburnt.

can't have children

Today I went for a ride up Highway 9 after editing some pictures from the Sea Otter Classic. (Will post them in the photography thread)

https://shirt.woot.com/friends.aspx?k=18779
today i want this shirt

*grouphug*

I don't know what it is about finals, but it always seems when I need the periphery of my life to fade into the background most, it barges to the forefront, kicking and screaming.

Good luck, man. This'll all make for one hell of a story when the dust settles.

Nice Rapha bib shorts. I hope you lathered on the SPF 50!

speaking of sp50

gloves, how do they work



+

I own that shirt, but it's lost some where in my house. My friend gave it to me, but it was a size too big, so I never wore it.

Size too big? Must have been an XS.

+1

we generally salt pepper a steak right out of the slide out drawer of our cooler, gosh you guys are way above me im a mear grill cook :|

Finished off with a 43 miler today, total 130 miles or so plus about 15 miles of hiking for the week. . Another 100k next week plus a few more 25-40 mile rides, and a hike or two. Slowly getting not fat and in shape.

Tough job. I worked broil for about 6 months before jumping around to other stations.

ive been at this place about a year and a half, was a dishwasher for about 4 months and said **** this i want on the line, so i proved myself and nomore dish then awhile later our head grill cook was out of commission and i was told " hey youve got closing shifts and grill shifts" i was like wtf ? i cant... NO CHOICE JUST DO IT. lolol ive been a grill cook like 4 maybe 5 months now. still have trouble on a friday or saturday night on grill so our other guy usually does it.

I may not know alot of technical things about cooking but i am happy to say i generally get compliments on my steaks and ive only had maybe two come back so far.

I've been away for a few days, so apologies if some of these responses are a bit belated.

Ok, Tom Stormcrowe has photoshopped us a Vixtor picture. If this won't bring him back, I don't know what will.

+1

Also, I know I'm a bit late to game, but you guys ought to lay off of jimmytango. He is right and knows what he is talking about; don't take it personally.
(Reading all the advice about high heat being bad made me cringe.)

Definitely edit style 1. Style 2 looks way overdone and makes me think of the stupid filters that shills here like to put on their "sweet edits" because then it looks "cool."

Today I ordered some more bike parts for my road bike.

I'm starting the no gloves movement.

have fun in the event of a crash

Road rash feels good. It exfoliates my palms.

In all seriousness, I need new gloves :\

Old pair is going to Jandro. Decided they're too tight, but kept wearing because they're so awesome (even though they cut off my circulation a little).

Today the chef's special at the restaurant where I work didn't sell, so I got to take home a dinner of smoked BBQ rabbit leg and house-made cornbread. A mixed win.

In about one hour, I will be getting in a cab to the airport for my flight to Brussels (and, next week, Amsterdam.) I'm going to drink ALL of the beers and I'm so excited, even though the forecast calls for rain every day.

See you guys in two weeks!