Since I was looking for that old Redeye clip yesterday I came across this. The first two weeks of RE and the two weeks of my book release were both a blizzard of promotion- so I remember none of it. It's fun for me to look back and read these interviews and read it as an "outsider." Doesn't this guy seem almost annoyingly upbeat? I realize I like to keep a positive attitude but this is ridiculous! Half kidding really, if I read this interview I would probably tune in to the show to see what this guy is all about.
T
Int:
Congratulations on the new gig.
Tom:
I’m very excited.
Int:
Before the official announcement, you tweeted, “A guy gets asked to host his favorite show.” Is Red Eye truly your favorite show?
Tom:
Yes! I saw the very first show and thought, “Whoa, this show is a mess, but it’s really entertaining.” It was so raw and unpredictable. I wondered if I was the only one watching it. Gradually, I realized that it had kind of a cult following. I always thought, “I’d love to be a guest on that show, but I’m not going to humble myself and call them and beg.” Then, one day, they gave me a call and asked me to be a guest on the show. That started my relationship with the show. It was my favorite show to watch. One of the things about doing the show as a panelist is that … I liked to just sit back and watch it from home and be objective. When I became a part of the regular crew, it kind of became my thing now, so I couldn’t be one of the fans any more. I never thought I would take over as host of the show. Once I started guest hosting I thought, “If Greg ever leaves this gig, I think I could step up and do this. I wonder if they would consider me?” It came to be. It’s a dream come true.
Read the whole interview here…https://www.vulture.com/2015/06/from-the-daily-show-to-fox-news-with-tom-shillue.html
Yesterday’s video failed to upload. We’ll see how this one does.it was called “by the fire…with no fire”
Thank you for reminding me. I wanted to talk about our post-show hangout in Memphis and here it is:
“Reverse Sear”
I’m a big fan of Sous Vide.
It’s extremely easy to make a mostly perfect steak. I say mostly perfect because it’s not always easy to get a good crust on it.
Mostly because of the way it is cooked. Once you remove a piece of meat from its Sous Vide vacuum bag, it’s ‘wet’. You have to dry it with paper towels. Although it doesn’t get it dry enough to put a good sear on it. The residual moisture has a cooling effect.
I therefore have tried the ‘Reverse sear’ method.
You cook the steak via indirect heat, around 250 F, and then sear the steak when it gets ‘close’ to your target temp. The searing and ‘carry over’ will get you to your target temperature, making it perfect.
I’ve a propane pizza oven. It was just $150 extra when I bought a 36” Blackstone griddle. It was normally $350.
I fired up the pizza oven on the lowest setting and loaded the steaks on a 1/4 sheet tray and rack. I had to continuously play with the oven’s controls to keep it at or near ...
