May 17, 201412 yr comment_636366 Sous vide scrambled eggs, bacon and rye toast. Eggs were cooked 20 minutes @ 167 F. Report
May 19, 201412 yr comment_636561 Caprese salad followed by grilled marinated NY Strip and zucchini Report
May 20, 201412 yr comment_636713 http://www.schwans.com/products/productDetail.aspx?id=61406&c1=10432 (Zesty Jalapeno Bites) Served with Mango habanero salsa. Not to bad for 10 minutes out of the oven. Report
May 21, 201412 yr comment_636821 Easily the largest plate of gyros I have ever seen. Fucking protein, yo. Report
May 21, 201412 yr comment_636824 It'll be a 1.25 pound ribeye (currently in the sous vide at 120, and about to go into an ice bath in preparation for being salted and seared) and some Russian and purple fingerling potatoes simply roasted in olive oil and Maldon. Maybe a wedge of Roquefort on the side. Hard to beat that shit. I eat way too much red meat, but I'm willing to die early to do so. nice! Report
May 21, 201412 yr comment_636835 Pardon the blurry pics, I was just too damn excited about these: Hanger steak after 1.5 hours at 131F then seared on the grill. Easily the second best steak I've ever had. Yes we did let it rest, it is just that juicy. Report
May 21, 201412 yr comment_636877 Pardon the blurry pics, I was just too damn excited about these: Hanger steak after 1.5 hours at 131F then seared on the grill. Easily the second best steak I've ever had. Yes we did let it rest, it is just that juicy. Looks very good Adrian. No pics, but we did New York strips at 128F for 2.5 hours, then seared for 60 seconds per side on the grill.. Very tender and juicy. I've read that sous vide meat does not need to be rested, but that may be bad info. We have not been resting and have seen juice like you show in your pic, but the actual meat shows no loss of juiciness. That's a word, right? Report
May 21, 201412 yr comment_636972 I'm pretty sure Sacramento makes Sacramento tolerable, though I can't speak to the driving. And am not. Report
May 21, 201412 yr comment_636978 Nut Tree ice cream and first time train rides make I-80 tolerable. Dusty, what do you know about Sacramento we don't? Report
May 22, 201412 yr comment_637060 Dusty, what do you know about Sacramento we don't? Nuthin'. It's in California, that's good enough for me. Other than LA. Report
May 22, 201412 yr comment_637064 For the record LA just struck back. http://m.laweekly.com/informer/2014/05/21/hey-la-its-time-to-start-hating-san-francisco Report
May 24, 201412 yr comment_637540 Stopped at Fast Eddie's Bon Air for fresh shrimp and meats on sticks (beef, pork). Almost 100 peel and eat shrimp between the five of us. Yum! Edited May 24, 201412 yr by Absorbine_Sr Report
May 25, 201412 yr comment_637631 For the record LA just struck back.http://m.laweekly.com/informer/2014/05/21/hey-la-its-time-to-start-hating-san-francisco Ric, loved that article. Haha. Report
May 25, 201412 yr comment_637690 Cheese Fondue. Made it with Cave Aged Gruyere and Emmi swiss. Cave aged gruyere is difficult to find and not great quality lately. Report
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