Meal #2 with the anova. Chicken breast with vegetable steamed rice.

I'd eat that.

Were the carrots not orange enough?

Edited February 21, 201610 yr by cetoole

51 minutes ago, cetoole said:

 

Were the carrots not orange enough?

Don't follow. 

Hint: What's in the background?

Ah...clever. 

I have finals starting on Tuesday so am slower than usual. Trying to keep all of GI, renal and neuro in my brain before it explodes. 

Cranial explosion would be bad.

Creamiest eggs I've ever had. Where has sous vide been all my life???

Breakfast pizza,

with an egg on top

The damn thing even makes burgers! Sous vide ftw. 

\ Jeff is up that way somewhere.  Me v.  I finally got my mac&cheezburgr.  I ate around the mold.

Pork Shank.

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lentil & coconut milk chili

Since its Naaman's birthday I figured I'd celebrate.

Rooter to the tooter

And some stuff to go with coffee

I hope that isn't that horrible 4 Rivers BBQ.

Carne Asada fries and fried pickles.

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Breakfast / Brunch

With added beards

Searzall'd toast with soft boiled eggs. So freaking creamy!

Sous videlicious!

 

Oscar Party Pie & Ice Cream

Damn, I miss pie a la mode.

Medium rare rib eye (129F for 1 hour and 45 minutes) with basmati rice. Dropped it in frozen and seared it before hand. Crust wasn't as crispy since it was floating around in the juices for a long time. Going to try the searzall with the next one. The crust was just the right thickness though. I always end up overcooking  the meat when I pan sear after sous vide even with the suggested 1 minute on each side. 

#1) That steak is rare.

#2) Steaks need taters, not rice.

Not if it's basmati rice.  (Or wild rice, my preference.)

5 hours ago, swt61 said:

#2) Steaks need taters, not rice.

This!!!!!!

22 hours ago, swt61 said:

#1) That steak is rare.

#2) Steaks need taters, not rice.

The anova app said 129F for medium rare so that's what I cooked it at. Meat thermometer confirmed it at 129.6F. Whether that's rare or medium rare, I don't know but it tasted quite good in my belly