Profile cover photo
Profile photo
Chris Pugrud
Creating innovative solutions to complex technology challenges
Creating innovative solutions to complex technology challenges
About
Chris's interests
View all
Chris's posts

Post has attachment
Free books by great authors, just an email address away :)

Post has attachment
The always eloquent Eugene Volokh, law professor at UCLA, on the 2nd Amednment.

h/t The Washington Post

Atlanta is really look fantastic tonight. Commercials have been pretty blah. Lady Gaga gave one heck of a performance.

Post has attachment
Good morning Billings!
Photo

Post has attachment
Fun with science at CES2017 - wish I was there!

Post has attachment
Thank you for being yourself and never being afraid to express your true feelings.

RIP Carrie Fisher
Photo

Post has attachment
Merry Christmas to all, and to all, a good night!
Photo

Post has attachment

Post has attachment
You will be assimilated...
Photo

Post has attachment
#SousVide Arm roast step 2 - ready to cook for 12-14 hours.

You end up with a bunch of interesting roasts when you are cooking the whole cow. This started as an arm roast. I added a light coating of olive oil and a generous dry rub. At the last minute I added a touch of balsamic vinegar just to see what would happen. Vacuum seal and in the fridge for the day to rest.

Next up is 12-14 hours in the water at 135. After cooking, the whole thing will go back in the fridge to rest until we are ready to eat.

When it's time to finish the roast will come out of the sterile bag, get a dry rub of salt and pepper (or another round of dry rub), and go into the roasting pan for ten minutes at broil.

I try to experiment every time I cook, so you never quite know what's going to end up on the plate or rejected...
Photo
Wait while more posts are being loaded