August 24, 201412 yr comment_649818 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, 201412 yr by skullguise Report
August 25, 201412 yr comment_649832 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! Report
August 25, 201412 yr comment_649839 Pics. Put it in water for a day or grill for 14 minutes? Not sure what it better. Report
August 25, 201412 yr comment_649906 Are ziplock bags enough for sous vide? Trying to figure out what I need to pick up in addition to the Anova... Report
August 25, 201412 yr comment_649907 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. Report
August 25, 201412 yr comment_649908 Are there any h-c approved vacuum sealers? I might as well go all the way if I'm going to jump right in Report
August 25, 201412 yr comment_649912 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. Report
August 26, 201412 yr comment_649956 Black pudding (ie. blood sausage) for breakfast. Savory, but probably not every day. Report
August 27, 201412 yr comment_650242 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! /\ /\ /\ /\ /\ Report
August 28, 201412 yr comment_650313 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 ... Report
September 1, 201412 yr comment_650729 You'll have to make do with the package shot, for obvious reasons. Report
September 5, 201411 yr comment_651185 Puerto Rican style ... I Pork Chop,Plantains,fixin's Camerones, deep fried, etc. Report
September 6, 201411 yr comment_651436 Breakfast at La Note. Lemon Gingerbread pancakes are tasty. Report
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