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mark merrens wrote: Have a go at it and then, if you get stuck with a specific issue, come back and
ask a question in the correct forum.
But it's due by midnight tonight...
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Yep.
1) Open Visual Studio.
2) Code.
3) Press F5.
Repeat from 2 until it compiles with no errors. Then drizzle with Brown Butter, and serve with fries and garlic mushrooms. Sorry, sorry - I have food on the brain at the moment...you can't eat Visual Studio.
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at times you want to 
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You forgot 4) Coffee.
Be excellent to each other. And... PARTY ON, DUDES!
Abraham Lincoln
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Coffee and Bacon are part of the second lesson. 
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Yep sure I'll get right on that...oo wait I've got a therapy session scheduled and the doc gets real mad if I'm not on time and punishes me and then I go into a fit of depression and have a fear of turning on my computer so I guess it would be better if I not do it.
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Punishes how?
BDF
The internet makes dumb people dumber and clever people cleverer.
-- PaulowniaK
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You don't want to know the details.
Let's just say those thin latex gloves are involved and leave it at that?
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Yes, let's leave it at that. I was thinking it had something to do with electricity.
BDF
The internet makes dumb people dumber and clever people cleverer.
-- PaulowniaK
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Specifications? What are these?
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So, the sealer arrived yesterday, so today I am cooking with it for the first time (and the last time before I box it back up for Christmas)
I tried scrambled eggs for lunch, which worked really well, apparently (I don't eat eggs so I wouldn't know) but certainly they looked light and fluffy, and the house didn't smell of cooking eggs - which is a major bonus from my POV. Nice to be able to do them without standing over a bain marie for fifteen minutes stirring! Cleaning the bag was not quite as simple as cleaning a bowl however - maybe next time a disposable bag instead of ziplock?
For tonight I have a couple of 10oz Rump steaks cooking for 2 1/2 hours @ 55C - which is weird, because I keep thinking I should check them, but they can't burn so there is no point. A Peppercorn and Brandy sauce with garlic and onion, chips / fries, garlic mushrooms and onion rings to cook later, and then just 30 seconds on each side in a very hot pan and in theory it's ready to rock and roll. I'm kinda looking forward to this - precise cooking of steak without poking it all the time will be a novelty...
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OG, I am curious about something; how do you do scrambled eggs in it?
Traditionally, I put them in a saucepan and stir until they're the consistency I'm looking for but your Sous Vide can't do that, can it? If you put whisked eggs in the packet, sealed it then wouldn't it be more like an omelette?
The sauce you have in mind for your steak sounds delicious. Enjoy your meal and report back, soldier. 
If there is one thing more dangerous than getting between a bear and her cubs it's getting between my wife and her chocolate.
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It's a recipe from Heston Blumenthal, which I found here: http://svkitchen.com/?p=4235[^]
I hate trying to do them in a pan, because my pans are very heavy (so they retain heat well when I add cold ingredients - high thermal mass) so it's too easy get get burnt / stuck / nasty eggs at the bottom of the pan. I do them (or did them) in a bain marie, so I get finer control over the cooking temperature, and less chance of rubbery texture.
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OriginalGriff wrote: It's a recipe from Heston Blumenthal, which I found here: http://svkitchen.com/?p=4235[^]
I can't wait that long for scrambled eggs plus there is no way I'm adding all that cholesterol filled crap to them.
Scrambled eggs should be 3 jumbo eggs, splash of milk (whatver you have in the fridge), salt, pepper and dill weed. Whisk until lots of bubbles or your arm hurts. Pour into the pan after removing the bacon and tomatoes. Cook for few minutes until ready. Slop over the toast next to the bacon and beans.
Eat.
"If you think it's expensive to hire a professional to do the job, wait until you hire an amateur." Red Adair.
Those who seek perfection will only find imperfection
nils illegitimus carborundum
me, me, me
me, in pictures
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You should use water in your scrambled eggs (about a tablespoon per egg). If you use water, the eggs will turn out less watery/runny, lighter and fluffier... it is true.
EDIT: That is water instead of milk.
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Only when I run out of milk!
"If you think it's expensive to hire a professional to do the job, wait until you hire an amateur." Red Adair.
Those who seek perfection will only find imperfection
nils illegitimus carborundum
me, me, me
me, in pictures
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mark merrens wrote: Only when I run out of milk!
Wrong. If no milk, harden up and have an omelette, no matter how much you wanted scrambled eggs.
Michael Martin
Australia
"I controlled my laughter and simple said "No,I am very busy,so I can't write any code for you". The moment they heard this all the smiling face turned into a sad looking face and one of them farted. So I had to leave the place as soon as possible."
- Mr.Prakash One Fine Saturday. 24/04/2004
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Omelets are for girls and Australians.
"If you think it's expensive to hire a professional to do the job, wait until you hire an amateur." Red Adair.
Those who seek perfection will only find imperfection
nils illegitimus carborundum
me, me, me
me, in pictures
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Steak without the fuss, let us know how that goes (could be dangerous to health though )
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Well. Quite a surprise.
Little bit of salt, and some pepper rubbed into the steak, then 2 x 10oz steaks sealed in separate bags, and dropped in the machine at 55C. 2 1/2 hours later, removed the bags, heated a pan to super hot, little bit of olive oil and in with the steaks. 30 seconds per side to get the Maillard Reaction going, and serve.
You know how a medium rare steak looks? Pink in the middle, with a brown layer round it? Not like that at all.
This was pink, edge to edge, top to bottom, side to side. The same uniform "cookedness" at the ends as in the middle, with a 1mm crust of brown crispiness top and bottom.
And it was wonderful. The soft, moist texture of really good fillet, with the taste of good rump, juicy and cooked to perfection. Except the fat, which was seriously nasty: gelatinous, chewy and vile - I'll cut it off before I bag it next time.
Bear in mind that this wasn't Wagyu or Kobe beef, or Aberdeen Angus, or Welsh Black - this was Coop Rump: supermarket-sealed-in-plastic-and-hung-in-the-van-while-it-was-in-transit steak. Ok, the Coop stuff is better than Tesco, but it isn't restaurant quality meat.
But this was restaurant quality food, or as close as I'll get at home. Hassle? None, except washing up the ziplock bags afterwards. No poking at the meat to see if it's the right degree of springiness, no huge pans taking up the whole cooker for ten or fifteen minutes.
This is a kitchen gadget, yes - and not a cheap one. Having said that, very little good kitchen equipment is cheap - the last set of six knives I bought was about £120 and I know you can spend a huge amount more than that. But to my surprise it does what they say it does. It cooks food precisely, accurately, and consistently. It doesn't matter if the butcher cut one steak half an inch thicker than the other - they will both cook the same. If I wanted, I could do six steaks at the same time - there would be a queue to flash brown them, but not a long one. And it does fish, and chicken, and lamb, and pork, and vegetables, and...
...and tomorrow I have to box it back up, wrap it in some pretty paper, and leave it alone for three and a half months... 
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Okay, before you put it away, I want to see you bake a cake in that thing... 
Will Rogers never met me.
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OriginalGriff wrote: (I don't eat eggs so I wouldn't know)
You lost me right there. Real men eat eggs and always eat eggs with their bacon, never any type of sauce is to be used.
Michael Martin
Australia
"I controlled my laughter and simple said "No,I am very busy,so I can't write any code for you". The moment they heard this all the smiling face turned into a sad looking face and one of them farted. So I had to leave the place as soon as possible."
- Mr.Prakash One Fine Saturday. 24/04/2004
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Nope, don't eat eggs. Blame my father, I do.
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