Dry aged NY Strip over a Poblano/tomato/onion puree with a couple slices of giant heirloom tomato that make the steak look tiny. Mostly just wanted to try out the new food processor.
Sous Vidified a random cheap steak, that came from a six pack I found left over from the hurricane hoarders, with sun dried tomatoes and shallots. Cooked a bit too long and too hot.
Appears water came in through the gaps around my poorly installed Wall AC unit in the living room. Looks like new Cherry floor will be necessary for that part of the house.
Went to two grocery stores and one liquor store. Stores had lines for 50-75 per register and the liquor store had cars backed up out onto the street waiting to get into the parking lot. All I wanted was some steaks and beer for the weekend and I came home empty handed.
Booked my free hotel room at the Residence Inn in the vicinity of the show and my free flight into Denver. Should leave me plenty of money to buy some toys.
Yeah, 9 is not available on the 29th and 30th so I had it a week early just in case I could not get anything on the schedule for those days. It looks like we can get 9:15 on the 29th and 30th.
I prefer 134 degrees to 132. I also do not like the rub that comes with the Sous Vide Supreme. Otherwise it was pretty good, though I do not know if a grass fed dry aged steak really needs the Sous Vide treatment.
Excellent shot. I have always been impressed with the 14 for the price but had not paid much attention to this one as I have the Canon version. Might have to try it out.
Moonshine, you even have a picture of Colin at Halloween as your avatar and he left you in the last draft position. You should definitely tell him how displeased you are.