Been having fun with the site lately. And by “fun” I mean it’s been wonky since Sunday when the two web/database servers were getting hammered hard, load average was up around 50+. I’m hopeful that it’s settled down now. Most recently I got a fun error with SQL where people couldn’t place new orders, got that fixed but we didn’t get any orders for most of Wednesday morning. Anyway I have multiple app servers and database servers now for extra fun redundancy – Looking forward to boring normalcy =)
In completely unrelated news, I grabbed a Sous Vide (soo VEED) precision cooker and last night started some meat cooking at 136° F for 44 hours. It’ll be done Thursday at which point I’ll sear the outside for maillard reaction fun. It probably won’t be as good as the prime rib I got a few weeks ago but should still be nice and yummy, with very little effort on my part.
Lastly, weight lifting is still going well. I’m on my 5th week and I still haven’t missed rep. That’s kinda expected since I started with the bare bar (45lbs) and have been working my way up according to the plan. Honestly this was a good thing since I needed to work on my form…. a lot. Currently I’m at:
- Squat: 105
- Bench Press: 85
- Barbell Row: 95
- Over-Head Press: 70
- Dead Lift: 145
Eventually I’ll miss a rep and the app will have me increase the weight slower but for now it just keeps going up.[/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]
Is it 136 or 135 for the Sous? You said 136 for 44 hours but the pictures shows 135.
It was 136. When I took the photo it was still heating up, I figured 44 hours it wouldn’t matter if I stuck the meat in 1 degree early.
Did you season it before you put in to cook?
Erich :)
just some garlic, pepper and butter