Thanks! Now that you jogged my memory, I am familiar with that format… not that I have anything to add to the discussion. My curiosity is satiated, though.

Do you have an example of one of these you can link? I can’t picture seeing this, but maybe I just haven’t noticed.

This was no “happy accident;” G’ma knows her style is hot.

I don’t see anything in the article that states the attack started that morning. It says that i was “first noticed” early Friday morning:

According to remarks by St. Paul Mayor Melvin Carter, the attack was first noticed early in the morning of Friday, July 25.

I’m not arguing it’s China, just that I didn’t see anything indicating they know when the attack started

That is some quality cat content there. Love it! And I’m not even a cat person.

(Late to the party, I know…) I’ve done a fair amount of sous vide cooking (although it’s been a while since I’ve done beef). I’ve done tri tip and tenderloin a fair number of times but keep my cook times short - probably 2hrs or less most of the time. I’ve made fewer “roast beef” type roasts, but also don’t cook them much longer than needed to bring the roast to bath temp.

I haven’t experimented much with longer times for lean meat and when I have I think it’s always been pork. But, from my limited experience and my recollection from what I’ve read, you’re usually better off keeping the cook time shorter unless you’re primary goal is to tenderize the meat more. Extending the cook time cause the meat to release more moisture, even at low relatively low temps — it’s a lot slower than conventional cooking, but still noticeable. I think if you tried a much shorter cook at the same bath temp, you’d find the roast would seem less well done.

If you haven’t, I recommend reading through some of Kenji’s Food Lab articles where he uses sous vide on Serious Eats. He does a lot of testing, shows the results (including failures), and talks a lot about why the results happen.

What temp was the bath? Also, what kind of machine/setup are you using?

OP’s description of trying to pull the key out when it broke, makes me think the key may also be bound/frozen in the lock. I don’t think you’re supposed to use wet lubricants in a lock, but they may need to use a penetrating lubricant (like wd-40) along with the dental pick.

I don’t think I’ve used ^superscript or _subscript on Lemmy. Kinda didn’t know they existed. And now I want an _excuse to use them^{… So I’m just going to make this comment…}

Edit: I’ve been on Lemmy for over two years. The “new user” icon makes me sad. RIP lemm.ee.