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Messages - AJK

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No reason to waste points on it when they'll always give them to you for free at the airport (also as Mosaic)

That's what I do when I personally fly, but in this case it's not me flying ;)

B6 even more space seats have got to be one of the best consistently available mileage deals in the game.

600 or 700 B6 vs. $55 = 7.9 to 9.2 cpp, and that's before 10% (or more) rebate, equaling 8.7 to 10.2 cpp.

Up In The Air / Re: Southwest Companion Pass Master Thread
« on: February 20, 2018, 12:05:32 AM »
Not needed.

Goods For Sale/Trade / Re: Marriott Certs Sale
« on: February 19, 2018, 04:26:35 PM »

Credit Cards / Re: Rip: Amex plat x5 on mpx
« on: February 19, 2018, 04:01:36 PM »

Credit Cards / Re: Rip: Amex plat x5 on mpx
« on: February 19, 2018, 03:51:29 PM »
More than $100!

Up In The Air / Re: Multiple Tickets Price Differently
« on: February 19, 2018, 01:37:20 PM »
Matrix shows me that 2 tickets on a flight I want are $450 but the third is $600.

Is there any way to get all 3 on the same reservation but get the lower price? I have precheck but my wife doesn't, but always gets in when we are booked together.

The third ticket would be for a baby (with a seat). If I put her under her own reservation, she would get pre-check with us anyway, correct?

Can try to 2BM it.

Yes, provided baby is under 12 and all adults have pre-check.

General Discussion / Re: Sous Vide Master thread
« on: February 16, 2018, 11:28:02 AM »
The basic advantage to "oven + reverse sear" over "sous vide + reverse sear" is that the meat's outside is drier, leading the sear to be more effective.

Explained nicely:

When searing a piece of meat, our goal is to create a crisp, darkly browned crust to contrast with the tender, pink meat underneath. To do this, we need to trigger the Maillard reaction, the cascade of chemical reactions that occur when proteins and sugars are exposed to high heat. It helps if you think of your screaming-hot cast iron skillet as a big bucket, and the heat energy it contains as water filling that bucket. When you place a steak in that pan, you are essentially pouring that energy out of the skillet and into the steak.

In turn, that steak has three smaller buckets that can be filled with energy.

The first is the temperature change bucket: It takes energy to raise the temperature of the surface of that steak.
Next is the evaporation bucket: It takes energy to evaporate the surface moisture from the steaks.
Third is the Maillard browning bucket: It takes energy to trigger those browning reactions.

The thing is, all of those buckets need to be filled in order. Water won't really start evaporating until it has been heated to 212°F (100°C). The Maillard reaction doesn't really take place in earnest until you hit temperatures of around 300°F (150°C) or higher, and that won't happen until most of the steak's surface moisture has evaporated.

Your goal when searing a steak is to make sure that the temperature and evaporation buckets are as small as possible, so that you can rapidly fill them up and move on to the important process of browning.

Pop quiz: Let's say you pull a steak straight out of the fridge. Which of those three buckets is the biggest one? You might think, Well, it's gotta be the temperature bucket—we're starting with a steak that's almost freezing-cold and bringing it up to boiling temperatures.

to get the moistest possible results, you should start with the driest possible steak

In fact, it's the evaporation bucket that is by far the biggest. It takes approximately five times more energy to evaporate a gram of water than it does to raise the temperature of that same gram of water from freezing to boiling. That's a big bucket! Moral of the story: Moisture is the biggest enemy of a good sear, so any process that can reduce the amount of surface moisture on a steak is going to improve how well it browns and crisps—and, by extension, minimize the amount of time it spends in the pan, thus minimizing the amount of overcooked meat underneath. It's a strange irony that to get the moistest possible results, you should start with the driest possible steak.

The reverse sear is aces at removing surface moisture. As the steak slowly comes up to temperature in the oven, its surface dries out, forming a thin, dry pellicle that browns extremely rapidly

Destination Guides And Trip Planning / Re: Is Zika Changing How You Travel?
« on: February 16, 2018, 11:12:04 AM »

Goods For Sale/Trade / Re: Marriott Certs Sale
« on: February 15, 2018, 10:18:11 AM »
looking for 3 or 4 Marriott Cat 1-5 seven day certs

Up In The Air / Re: alaska / cathay
« on: February 13, 2018, 02:11:28 PM »
Update: Due to high fraud they have made this restriction and it applies to:

CX, JAL, and Hainan

Wow, that's not good.

At least BA will let you PUTPAC to book; this is worse.

Up In The Air / Re: alaska / cathay
« on: February 13, 2018, 11:23:25 AM »


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