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rps last won the day on October 14

rps had the most liked content!

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About rps

  • Rank
    OAF Lifetime Member
  • Birthday 09/14/1949

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    randolph stainer

Profile Information

  • Gender
  • Location
    Holiday Island
  • Interests
    Bass and Walleye fishing (especially topwater fishing)
    Gourmet cooking
    Rugby (retired player and coach)
    Law (retired trial lawyer)
    Teaching (8th grade English and social studies teacher)

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  1. rps

    Sous Vide question

    Oil has a higher smoke point. Since I cooked the steak to 127.5 to please the wife, I wanted a quicker sear. I took the oil to its smoke point and dropped a pat of butter in for flavor.
  2. rps

    Sous Vide question

  3. rps

    Sous Vide question

    I have a thick strip steak in the sous vide at 127.5. My unit runs about 1 degree lower than it reads. Salt pepper and garlic in the bag with the beef. The reason I have it set higher than 125 is simple. I will share this steak with the wife. She prefers her beef done just a bit more than I do. The plan is to end with a result that will be rare/medium rare. I will barely coat the pan with oil, heat it until it smokes, drop in the butter and proceed with the sear. Pictures, provided I do not mess up, will follow.
  4. rps

    What's Cooking?

    People eat with their nose, eyes, and mouth. Smell and taste trump eyes. Looks are for tempting.
  5. rps

    Tackle HD Hellgrammite

    I'm thinking you could fish one of these on Bo's black crappie jig and have the ultimate Ozark Angler hybrid finesse bait. Not that HD jigs aren't great (they are), but we are nodding our head toward Ned.
  6. rps

    What's Cooking?

    Last night had to be simple. The wife and I had a taxing week. Kielbasa, taters and kraut in one pot. Caramelized a small onion as I browned the sausage and added chicken stock for the braise. Today I will sous vide a boneless skinless chicken breast that I bought on sale to serve with a dressing and mushroom sage gravy. For the green part, I plan to make a bacon and brussels sprouts hash.
  7. rps

    Sous Vide question

    In our area, now that Rameys in Cassville has closed (it became a Costcutter), I visit the Harter House in Shell Knob or Kimberling City. They will cut to your specs without charging extra and I have found the quality consistently in the "good" range. I miss the dry aged beef I found in the London markets.
  8. rps

    Sous Vide question

    + 1
  9. rps

    Sous Vide question

    I am still learning sous vide methods. I will not pretend to know it all. However, I will share what I have learned. In the old days, we seared the outside and then used the oven to cook to the temp we wanted inside. Now that we have sous vide, we often make the mistake in cooking to the temp we want inside, and then searing. The sear raises the temp inside, no matter what we do. One time, I rested the steak quite a while then seared it. I got the sear without the transition gray, but the inside was cool. Beef Wellington sometimes suffers from this. Another attempt gave me the sear I wanted, but the inside was too done - just like what several of you report. My best results have come from a combination of factors - many of them from Serious Eats tips. 1. Use only 1.5 inch to 2.5 inch steaks. 2. Sous vide for a long period at a temp 2 to 4 degrees below your preferred interior temp. I use 124 or 125 as my stop point. Rest very briefly. 3. When you remove the steak from the bag, save the juices for a pan sauce and DRY the steak exterior with paper towels (old fashioned Julia Child advice says browning occurs better with a dry surface) Do not rest before you sear. 4. Heat butter at a high temp to almost the browning stage (past large popping bubbles) and sear the steak as the butter browns while you spoon the butter over the top side. Flip and do the same. This is the classic Delmonico method. 5. Rest the steak, covered, briefly, as you finish the pan sauce. I hope this helps you find the mojo that works for you.
  10. rps

    What's Cooking?

    I don't know this concept of "over raised". You just wanted a light and airy cinnamon roll.
  11. rps

    What's Cooking?

    I just started a soup for tonight in the slow cooker. I combined turkey stock made from one of the Thanksgiving carcasses with onion, celery, sweet pepper, garlic, mushrooms, an herb bundle, tomato paste, salt and peppercorns. This afternoon I will add floured turkey and just before service I will wilt some spinach in the soup. Nancy started a dough last night for rustic bread to go with the soup.
  12. rps

    What's Cooking?

    Lambsicles, pont neuf potatoes, and old fashioned broccoli.
  13. rps

    What's Cooking?

    I think there may be a story behind this picture.
  14. rps

    What's Cooking?

    I'll just leave this here. Walleye, pesto orzo, and Brussels sprouts with mushroom hash.

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