Adrian ... no love for fellow alum?  That looks drool worthy, and surely we need some WPI love around here.  

Yes Jacob, the Searzall is quite nice when it's 12F out and I don't feel like starting up the grill.

 

Gene, my love is discreet and often silent, but still present. Or did you want some pork? Not sure how to fax a tenderloin.

A hangar steak.

 

Lamb.

Want more lamb pics!

Tonight was the maiden voyage of H.M.S. Grinder.  Mix of chuck, sirloin, and oxtail.  

 

Wait, that's no App. I thought Brent said Colin had been using grindr.

Edited January 23, 201511 yr by Grahame

Do you actually like the Searzall for searing meat?  I have not had good luck at all with a plain Iwatani.  Bad sear and worse flavor.  So far, smoking hot steel/iron is by far the best.

So far, smoking hot steel/iron is by far the best.

 

Sounds like a grill to me.

Does it create much smoke?

Does the searzall actually work? A few of the YouTube videos make it seem like a waste. 2 minutes on each side is too much.

The moron explanation might be true. The videos I saw had the steaks cooked to medium rare but after the two minutes with the broiler it got to medium in effect cooking the center of the steak as well.

Made Alton Brown's Enchilada Lasagna tonight.  It was very good and bonus, the kids ate it too (mostly without complaint).

 

Made Alton Brown's Enchilada Lasagna tonight.  It was very good and bonus, the kids ate it too (mostly without complaint).

 

 

Looks good. Now if only I could figure out what both kids would eat minus peanut butter and nuttela sandwiches. 

Amen to that, Naaman.  Oddly (and thank god) one of the few things that the kids generally eat well is Mexican dishes.  And raw veggies.  My son would rather crush carrots and red peppers than eat mac and cheese most nights.  He's something.

I guess we are lucky our little ones are relatively easy and as long as Ben is eating it Daniel is too.

I got a boneless master carved ham from costco, and sous vide'd it at 140 for 5 hrs, then finished it with a honey mustard seed glaze.  No pictures, and it got wiped out at dinner.

Burger.  Ground chuck, oxtail, and sirloin, with melted tillamook raw flagship and pepperjack, comte, and a tiny bit of vasterbottenost, and bacon on a brioche bun.

 

It is somewhat amazing to me that you described a burger where I don't know what 50% of the ingredients are.  Looks fracking delicious.

That is one amazing burger.  I want a dozen of those for the weekend.

Overgrilled an absurdly expensive beautiful rib eye. So freaking pissed.

Refried pintos and from scratch taco meat

No pic, eaten too quickly.

 

Made queso fundido w/ chorizo today for the superbowl party.  It was quite good, despite only being able to find Spanish chorizo.  My go-to butcher didn't make any this week.  The leftover chopped peppers, onion, tomato and cilantro should make for an epic omelet tomorrow morning. 

Any one have suggestions on a vacuum sealer for sous vide purposes? Looking to do some longer cooks and the ziplock bags look to be a no-go.

I have used one of two FoodSaver units for several years and had no complaints.  The Professional Super Saver is what I used mostly now.

 

I was eying an Ary VacMaster chamber sealer but stopped doing much SV so I never bothered.