But I’m laaaaaazy. 
Enough to cover the meat and vegetables.
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Are we allowed boobs in our profile photos?
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Ask the butcher if they would charge to do it.
My vote is yes
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It’s a time temp thing. More than 3-4 hours at 160-170+ F and the meat will tough back up. 45 minutes in a pressure cooker will give better results than all day in a slow cooker
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Well well well. More ammunition to justify me wanting an Instant Pot. Thanks!
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Can you explain that? Because I’ve never had issues cooking that way, and for example I also do BBQ where the goal is 185-195 internal.
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It really depends on the quality of the meat. If the meat has plenty of collagen, that will break down and keep the meat moist and tender, even more so than fat. It also means that the meat would be very tough if left medium rare like a steak. (Sorry if I’m explaining from too far back)
If you’re applying wet heat at near 200°F, you’ll quickly blast through that collagen melting zone and the meat starts to expel moisture quickly. Some very fatty cuts or tough cuts may survive for a while, but the meat will be more chalky and tough than it might have been.
With dry heat, you’ll see it stall out around 150-160 for a while usually as evaporation and phase shift take the applied energy from the hot environment and the meat doesn’t get that hot. Then there’s a quick rise afterwards to that final temp. If you were to leave it at 185°F for a few hours, it would dry out pretty bad and need a lot of sauce to make it feel right in the mouth.
For wet heat, an ideal temp of ~185°F of the liquid for 3 hours is ideal. That’s easy enough to do with a dutch oven in a 275°F oven with the lid cracked. But with that increased heat transfer with the higher density/specific heat/transfer capability of liquid, a 12 hour cook in a smoker drops to just 3-4 for ideal tenderness.
There’s a good article about it on serious eats somewhere, trying to find it.
ETA: this isn’t the one I had in mind, but it’s got some of the info and some good pictures
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So…if a hypothetical woman assured her hypothetical husband that she could definitely shine his shoes for him, no problem, and then that woman failed to realize that brown shoe polish apparently comes in like a thousand shades, so instead of matching the polish to the leather color she just got the generic dark brown kiwi brand and slathered it onto the lovely light cognac leather, and now the shoes are streaky and terrible looking…what might she do? Is there any saving them?
(Also I know it’s not my technique because I did his black shoes with black polish and they look perfect.)
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Can’t offer any help, just sympathy. I did this to a friend’s shoes once.
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I did this to my friend’s shoes.
I added more and more polish until they were an even colour. A brand new colour that they weren’t before.
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Haha, no way! I’m glad I’m not the only one @Crow @Smacky I feel like an idiot, like, OF COURSE there are different colors. Maybe I will add more. I mean…they won’t get any worse looking.
RIP husband’s brown shoes
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Nah, they’re just a different brown now.
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It helps that this situation has zero impact on me and my life.
I was not zen when I screwed up my friend’s boots. 
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Odd-sounding but delicious side dish recipe I got out of one of Fuschia Dunlop’s cookbooks: uncooked silken tofu in a big delicate slab topped with stir-fried green onions and diluted soy sauce.
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If they are fancy shoes I’d call a cobbler before adding more
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H is a fancy leather shoe guy who polishes. He says untinted polish and leather cleaner should help you get it off or at least make it better
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I just… it doesn’t surprise me and I love that H is a nice leather shoe guy.
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If I wanted to try a reusable filter for pourover what should I try? I currently use a Bee House ceramic pourover that takes #2 paper cone filters. Waiting for the paper to compost is incredibly annoying, it takes so long to breakdown and looks like literal trash if I miss one when spreading compost in my garden and I’ve got enough hostile neighbors already.
Bat signaling @Bracken_Joy
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