^Does not suck (could be thicker still though). I want a steak now.

I knew you would say that! Seriously though this was way thicker than the last one I grilled, it was around 18 ounces. I took a close look at the pic and it does show way thinner than it really is. Must be my shitty photography skills.

It was actually pretty medium well. For some reason any kind of steak/red meat I take a picture of in my dining room comes up super red even without the saturation turned up. I remember taking a pic of another steak before and it come out super pink as if it was glowing raw

i can hear that cow still mooing raffy

i read a while back that photographing people from above made them look slimmer and their eyes bigger. makes for more flattering pictures. perhaps the same applies to steak? try taking a picture at a smaller angle of incidence. can't do it from the table top as the plate will get in the way but maybe when the steak is still on the grill?

Sous vide eggs.

Debbie made an excellent chuck roast braised in brewed coffee and balsamic vinegar. That was accompanied by roasted carrots, fingerling potatoes and cremini mushrooms. Now enjoying a glass of Graham's Six Grapes Reserve Porto.

A Tasy Burger with you know what, in Napa, earlier today.

At this fine dining establishment.

Nice to sit outside in the sun.

Edited January 29, 201214 yr by Grahame

Sous vide strip steak, 132F.

Filet Pittsburg-Med. Rare.

What are those green things?

I think radishes. Skipped for...

Chicken liver crostini with cured egg yolk and parsley. FFF.

Crab cake with grapefruit purée. And a Behemoth.

I think radishes. Skipped for...

Yeah, that looks like a better choice.

What is that on the left ric?

And on the right.

Sous vide duck breast magrat, grilled asparagus, and yummy pot belly hot peppers. Its pretty great.

Sous vide duck breast magrat, grilled asparagus, and yummy pot belly hot peppers. Its pretty great.

Whoa, so much color.

yum

cetoole, those are great looking plates. I would admire the food, but I have been vegetarian for forty years.

duck's a vegetable

As a matter of fact, there is a saying among long time vegetarians that chicken must be a vegetable. Whenever you tell someone you are one, they usually say, "You eat chicken, don't you?"

I guess if corporations are people, ducks could well be vegetables.

Edited February 1, 201214 yr by Clarkmc2

as a side-note, you can make excellent vegetarian dishes on a sous-vide

dinner -- fresh and wild caught sushi grade ahi tuna from fiji, cooked rare and a garlic basil paste spread on top... roasted organic golden beet, eggplant chips (brushed with garlic infused olive oil and sprinkled with himalayan salt and pepper), organic avocado, organic red onion rings soaked in bragg apple cider vinegar and organic salad...

Breakfast feast prepared by Debbie while Mike chatted and made cracks. Tasty stuff that had me stuffed for the drive to the airport. Thanks again Debbie!

Sous vide steak, ovenbacon, grilled asparagus, and bread toasted in the oven with said ovenbacon.

Jp's plate of bones.

your ribs got uneaten