Mike, check here for the Cambro. Good to 210 F and quick shipping.

http://www.webstaurantstore.com/clear-cambro-12189cw135-camwear-polycarbonate-food-storage-box-12-x-18-x-9/21412189CWCL.html

Ordered. Thanks Mike!

Looks great Mike!  

God, that all looks so awesome! You all reminded me that I need to order mine!

A few of these bad boys..

Mmm, lunch at Luvdunhill's!

 

Crawfish étouffée

Crawfish étouffée

ImageUploadedByTapatalk1396648823.882551.jpg

 

Fax machine on and waiting.

fried a turkey and had some friends over. no pictures this time. was tasty.

What makes the chicken smart? I mean it is dead afterall...

While Steve or Brent might SCS this: pix of your sausage.

Pork loin with sage and lemon zest - sous vide at 140F for 4.5 hours.

Jacob ... both look absolutely amazing.  Approved and want ...fax is ON.  

Looks great Jacob!

So, here are the two kinds of smoked sausage (the Hungarian, and a few links of the chicken, which I determined had enough moisture to withstand smoking) after a few hours in the grill, and then bagged for an hour in the water bath at 140.

 

 

The red are the Hungarians, the tan are the chicken.  They smelled wonderful.

 

Looking very good Jacob.

Half and half ftw!  Jacob, I can't imagine how wonderful your kitchen must have smelled after that sausage making marathon (Steve,no gratuitous cheap comments allowed - this is a food thread.  Hmmmm ... on second thought, if I were gay ... sausage comment would be hard to resist, so have at it ) It was a sausage fest, after all.  

The pork loin mentioned above was sublime. The juiciest, tastiest pork I've ever cooked. And Debbie made a slaw of red cabbage, carrot, white onion, adobo, apple cider vinegar and canola oil. It was a wonderful meal.

Fuuuck, I'm going to have to keep making sausage, because it was fucking great.

Fax please!

Oh, man, that's a sausage fest I could really get into!

Yay flesh toobs!

 

 

Grilled some lamb loin chops and served with cauliflower "mashed potatoes" and roasted tomatoes.

Steaming the cauliflower seems to work best. Then either mash with butter to taste or purée in food processor if you want a smoother consistency. I also like to grate raw cauliflower and use it like rice in stir fries or chop into thin slices, toss with olive oil and roast on a baking sheet. Latter is my French fry replacement.

Edited April 13, 201412 yr by Hopstretch

Reks and Mike, great looking stuff! I think it's time for a Sous Vide meet.

While I was away enjoying a great music festival with Raffy and John, Gail thought that I deserved a gift. It was normally $150 at Costco which is a decent price but is $119 this weekend. Not sure how long in case anyone is interested :

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Burger me.

Delete double post

Edited April 13, 201412 yr by cutestory

Can you identify what this is or will be?