Heading in to do Americas Newsroom (10:40am hit)
Re: my photo- Watch The Gap is what it said here in the United States. in England, it’s “mind the gap.”
Is this the most pressing concern of a commuter? “The gap” refers to the space between the car and the train. I’ve never seen anyone fall into the gap- I’m sure it has happened, but I’ve seen several people fall onto the tracks. And I’ve seen several people almost have their heads crushed because the were leaning over the tracks while not being aware a train was thundering toward them.
Shouldn’t the warning be “Don’t Get Hit By The Train” or “stand back! 48 people fell into the tracks last year at this station alone!” …something like that?
I may be wrong, of course, generally these things develop because the people who run the system see a need. At least that was the way it worked for a few centuries, it’s changing now, but back when Mind The Gap Was first introduced, the world was not as stupid. (People are not more stupid now, but they behave stupidly as is required by current standards and practices)
Perhaps “The Gap” is what causes the most injuries, liability claims, etc. your thoughts are welcome.
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:
Reminder: I think Tom Shillue (& Jamie Lissow...dig, dig) will be on the panel on "Gutfeld!" tonight (Mon) if they finally air last Friday's show.
“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 ...
