cetoole

Holy expensive JFETs, Batman!

Best for Quest. The saddest I can recall being was when my dog died, so really glad yours is doing better. Finished my first year in Washington/at this job. Got a 5% raise.

Yay Mikey. I love my 4's, definitely a good bargain.

Cow. Was good.

Went out for ramen. Went in with memories of Ippudo/Momofuku. Got this. Sad now.

Doing half galbi style, a quarter just salt and pepper rub, and the last quarter with a 5 spice rub. Gonna sous vide for a few days.

SOMETHING TERRIBLE HAS HAPPENED TO THE RIGHT SIDE OF THAT FORK!

More confit cair chilled chicken legs, this time over red chard: This diet stuff isn't too bad!

Aforementioned SV galbi wrap: I think this will become part of my normal lunch rotation. So good!

Happy birthday Deepak!

Just had kalbi flank steak lettuce wraps with ssamjang, so good. Is it bad that I have started thinking about getting one of the aforementioned immersion circulators for at work vizzling? I'd have to presear at home of course, but beyond that it seems reasonable. Right?

Dry aged NY strip and grilled asparagus.

The Anova is supposed to be quite good, as is the new Sansaire immersion circulator. I will likely get one of them, to be able to do multiple things st once as well as the quicker heating and flexibility they provide. Can anyone say "sous vide suckling pig"?

One of the options in the cafeteria at work today:

Its awesome, definitely worth the slight premium. The legs tonight were about the best I have ever had.

Chicken legs (free range, air chilled, vegetarian fed, organic) "confitted" in butter for 6 hours at 173F, then patted dry, fried, and served over baby bock choy.

Easiest I have found is acetone.

I picked my boards up from the post office yesterday. Thanks Tran!

The creamiest scrambled eggs ever. 4 eggs, pat of butter, 2tbsp half and half, pinch of salt, 15 minutes at 167F, agitated every 5 minutes.

Au Pied de Cochon

Sous vide duck confit, baby bock choy drizzled in olive oil and balsamic, and a scoop of ligonberry jam.

Freeze and pulse is how I have heard it for grinding meat in a food processor, but I have never tried it.

Or you could try this: http://aht.seriouseats.com/archives/2009/10/the-burger-lab-bacon-attack-pork-butt-bacon-burger.html

Lots of food on vacation. Best duck confit ever! Foie gras au torchon, Escargot Steak tartar All the animals. More: http://imgur.com/a/exRHj

This sounded so good, I got the stuff and am making it right now. Found it pretty easily when I knew what to look for.