January 30, 201610 yr Yeesh. I can't even read those menus! Let me try that again. Edit: I just suck at this. Oh well, at least you can read it.
January 30, 201610 yr Mmm, curry. I'm having a Reggie sandwich from pine state biscuits in Portland. If Brent ever comes out here, this place will need a restraining order. Four barrel coffee on the side.
January 31, 201610 yr Finished product. Sous vide tilapia with adobo and cider vinegar slaw. Very happy tummies. Sent from my iPhone using Tapatalk
January 31, 201610 yr The searzall and bernzomatic arrived. Can't wait for valentines day. Better be a good sale on the anova.
February 1, 201610 yr ^^^ I miss working next to a really good Thai restaurant. Mmmmm, chicken cashew nut...
February 1, 201610 yr Looks delicious! What are those first ones -- they look like bite size summer rolls...
February 7, 201610 yr Finished product. Sous vide tilapia with adobo and cider vinegar slaw. Very happy tummies. Sent from my iPhone using Tapatalk That looks really good. Do you need to finish sous vide fish in a pan or searzall, like you do with meat? Or is it just straight out of the water?
February 7, 201610 yr Yeah, what it boils down to (fnar fnar) is what kind of taste one wants. Me: got tired of having pasta arrabiata canceled everywhere I could find it, or having one place spice up some marinara with red pepper flakes -- bleargh -- so I made my own. It was delicious.
February 8, 201610 yr Ghetto sous vide. Couldn't keep the temperature steady so the chicken was a little overdone. Veggies were perfect.
February 9, 201610 yr Need a quick translation here. "It's like the eggs (roe), but the male part. I don't know how to translate it."
February 10, 201610 yr Wow. Is that like presenting the steak you're going to be eating at a steakhouse, but it's sushi?
February 10, 201610 yr To those with searzalls....how to do you prevent cooking the entire steak? I feel like by the time I get even a meager sear like this, the inside of the steak starts to cook. I make one with my cast iron pan last night and the crust was crispier. what am I doing wrong? It looks brown but it certainly doesn't have the crisp outside of a sear done on a cast iron pan. I have set off my smoke detector twice already so not sure what the advantage is so far of the searzall...for steaks that is. Makes great eggs.
February 11, 201610 yr how do you get the pan that hot? My oven only goes to 500C. Does a stove top go beyond that? I honestly don't know so asking.
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