August 24, 201411 yr No pics, but made my first sous vide meal today, two salmon filets. Texture and temp came out real well, needed some better flavoring though (had some dill herb mix I tried). Pan fried the skin side for a tiny bit after removing from the bag. Edited August 24, 201411 yr by skullguise
August 25, 201411 yr No pics, but made my first sous vide meal today, two salmon filets. Texture and temp came out real well, needed some better flavoring though (had some dill herb mix I tried). Pan fried the skin side for a tiny bit after removing from the bag. FOTM!
August 25, 201411 yr Pics. Put it in water for a day or grill for 14 minutes? Not sure what it better.
August 25, 201411 yr Are ziplock bags enough for sous vide? Trying to figure out what I need to pick up in addition to the Anova...
August 25, 201411 yr Are ziplock bags enough for sous vide? Trying to figure out what I need to pick up in addition to the Anova... Ziplocks will get you started Ben, but eventually you'll want a vacuum sealer.
August 25, 201411 yr Are there any h-c approved vacuum sealers? I might as well go all the way if I'm going to jump right in
August 25, 201411 yr I have this one, and it works fine for me. Jacob has a little higher end FoodSaver (I believe) so wait for him to chime in on what he uses.
August 26, 201411 yr Black pudding (ie. blood sausage) for breakfast. Savory, but probably not every day.
August 27, 201411 yr Not today but last night. A business dinner meeting which we were lucky enough to have the chef in a good mood so he prepared a five course off menu dinner built around a 2012 Booker White Rhone blend that I brought and a 2009 French white Rhone my dinner partner brought. for starters this cucumber based salad with yogurt a Spanish chili grated along with a bunch of Persian spices and Meyer lemon zest. Yummy with the Booker Rhone blend. Next, a Ahi tuna course, layered with radishes and with wasabi and a sesame and sweet potato consume. Was excellent with the French white Rhone. Next a crusted shrimp dish that I forgot to take a picture of which again was excellent with the 2009 French Rhone. You can guess what this is and which wine went well with this. A A desert he just made up on the spot based upon the aromas of the two Rhone wines. We ran out of white wine so we had this for desert. This shit is awesome! /\ /\ /\ /\ /\
August 28, 201411 yr Damn, what a great looking meal and pairing, Greg! Looks like you really enjoyed it, and makes me hungry again. I need to get out to a high end restaurant again soon ...
September 5, 201411 yr Puerto Rican style ... I Pork Chop,Plantains,fixin's Camerones, deep fried, etc.
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