May 17, 201412 yr Sous vide scrambled eggs, bacon and rye toast. Eggs were cooked 20 minutes @ 167 F.
May 20, 201412 yr 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.
May 21, 201412 yr 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!
May 21, 201412 yr 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.
May 21, 201412 yr 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?
May 21, 201412 yr I'm pretty sure Sacramento makes Sacramento tolerable, though I can't speak to the driving. And am not.
May 21, 201412 yr Nut Tree ice cream and first time train rides make I-80 tolerable. Dusty, what do you know about Sacramento we don't?
May 22, 201412 yr Dusty, what do you know about Sacramento we don't? Nuthin'. It's in California, that's good enough for me. Other than LA.
May 22, 201412 yr For the record LA just struck back. http://m.laweekly.com/informer/2014/05/21/hey-la-its-time-to-start-hating-san-francisco
May 24, 201412 yr 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
May 25, 201412 yr 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.
May 25, 201412 yr Cheese Fondue. Made it with Cave Aged Gruyere and Emmi swiss. Cave aged gruyere is difficult to find and not great quality lately.
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