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Chris Lynch
I love my Wife and Son, photography, fly fishing, the Smoky Mountains, and East Asia.
I love my Wife and Son, photography, fly fishing, the Smoky Mountains, and East Asia.

Chris's posts

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Posting an old video from my first Solar Eclipse experience, getting pumped up for the total eclipse in August.

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Sweet boy hugging on his dog.
Fuji XE1, chinese no-name $75 25mm f1.8 lens

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I thought that oranges didn't have any gluten

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New camera and lens.
Fuji X-E1 mirrorless. <$200 used these days, what a steal!
Unbranded Chinese 25mm f1.8 manual lens. $72 ebay. This version has the focusing ring in front, aperture near the base. Much better than the Zonlai I tried last year on Sony. Takes decent pics, will share some shortly.

This is not bad, for a ~$250 setup.
Oh and the thing on the lens is a focusing tab from This is the "medium" size. Fits perfectly and makes it much easier to focus this tiny lens.

#zonlai25mm #fujiXE1 #mirrorless
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Last week I caught a trout. 22" rainbow (stocked, but likely a holdover?). It broke one of my rods while bringing it in.
This was my first good sized catch, and first fish to bring home. I cut it up into steaks and filets (it was big enough lol).
Today I pulled one of the steaks out of the freezer to thaw, then tried cooking it sous vide. While I was doing that, I decided to prep a ribeye for dinner as well, using essentially same method. I've done salmon like this before, but never 1) a fish I caught, or 2) (beef) steak.

Place meat of choice into ziploc bag.
Season to preference- butter or olive oil, salt+pepper, garlic, rosemary, etc etc.
Get the air out... You can do this by immersing the bag into water to squeeze the air out, and/or by using a straw to suck air out of the bag.
Submerse in water in pot on stove, and get water to desired temp. For most fish or beef, the hottest water your sink can put out will actually be hot enough, or close to it.
You basically want the water to be at or slightly above the "finished" cooking temp of the meat, and then keep it there for long enough to get the meat to that temp, all the way through.
I did about 35mins for the trout steak, and for the ribeye i'm going longer because it wasn't completely thawed.
As long as the temp isn't much over your target finishing temp, there really isn't any risk of overcooking.

After I pull the ribeye out, I'm going to give it a quick sear on my cast iron to get a nice crust. It'll probably be awesome.
(I got the water to just over 130degF)

The trout is delicious, I already pulled it out.
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Can't wait for her full album next year. This single kills.

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Going fishing. Cold foggy December morning.

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Straight To Ale's Laika RIS. One of my favorite AL beers. This is just a great stout. This bottle had shelf turded all year, it is a year old. Was surprisingly well-carb'd still. Great flavor and aroma.

Man, just fired up the ol' PS3 and realized I had amazon video on it... Grand Tour is awesome.

Connected Thermostat question:
I have a two-story house, with two AC units and two thermostats. I've been casually looking at getting new T-Stats for a while, and I'm finally about ready to do it.
I've ruled out NEST based on cost ($500) and the lack of fine control.
I'm now looking at the basic Honeywell unit that is ~$85 on Amazon, along with the Ecobee3. With both of these, I'll need one for upstairs and one for downstairs, right?
Is there any reasonable way I could run both AC units off of one Thermostat?

Ultimately, I want to plug these units into IFTTT and have some automation to my house, in conjunction with Google Assistant.
#Nest #thermostat #smarthome
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