Absorbine_Sr Posted May 17, 2014 Report Share Posted May 17, 2014 Sous vide scrambled eggs, bacon and rye toast. Eggs were cooked 20 minutes @ 167 F. Quote Link to comment Share on other sites More sharing options...
Grahame Posted May 18, 2014 Report Share Posted May 18, 2014 Cheeseburger with jowl bacon! .... All gone ... Quote Link to comment Share on other sites More sharing options...
Voltron Posted May 18, 2014 Report Share Posted May 18, 2014 Jowl bacon?! Too tasty to stop for a pic apparently. Quote Link to comment Share on other sites More sharing options...
Voltron Posted May 19, 2014 Report Share Posted May 19, 2014 Caprese salad followed by grilled marinated NY Strip and zucchini 2 Quote Link to comment Share on other sites More sharing options...
Voltron Posted May 19, 2014 Report Share Posted May 19, 2014 Thanks chef! Quote Link to comment Share on other sites More sharing options...
Mister X Posted May 20, 2014 Report Share Posted May 20, 2014 http://www.schwans.com/products/productDetail.aspx?id=61406&c1=10432 (Zesty Jalapeno Bites) Served with Mango habanero salsa. Not to bad for 10 minutes out of the oven. 1 Quote Link to comment Share on other sites More sharing options...
Aura Posted May 21, 2014 Report Share Posted May 21, 2014 Easily the largest plate of gyros I have ever seen. Fucking protein, yo. Quote Link to comment Share on other sites More sharing options...
shellylh Posted May 21, 2014 Report Share Posted May 21, 2014 It'll be a 1.25 pound ribeye (currently in the sous vide at 120, and about to go into an ice bath in preparation for being salted and seared) and some Russian and purple fingerling potatoes simply roasted in olive oil and Maldon. Maybe a wedge of Roquefort on the side. Hard to beat that shit. I eat way too much red meat, but I'm willing to die early to do so. nice! Quote Link to comment Share on other sites More sharing options...
Emooze Posted May 21, 2014 Report Share Posted May 21, 2014 Pardon the blurry pics, I was just too damn excited about these: Hanger steak after 1.5 hours at 131F then seared on the grill. Easily the second best steak I've ever had. Yes we did let it rest, it is just that juicy. 4 Quote Link to comment Share on other sites More sharing options...
Absorbine_Sr Posted May 21, 2014 Report Share Posted May 21, 2014 Pardon the blurry pics, I was just too damn excited about these: Hanger steak after 1.5 hours at 131F then seared on the grill. Easily the second best steak I've ever had. Yes we did let it rest, it is just that juicy. Looks very good Adrian. No pics, but we did New York strips at 128F for 2.5 hours, then seared for 60 seconds per side on the grill.. Very tender and juicy. I've read that sous vide meat does not need to be rested, but that may be bad info. We have not been resting and have seen juice like you show in your pic, but the actual meat shows no loss of juiciness. That's a word, right? Quote Link to comment Share on other sites More sharing options...
Absorbine_Sr Posted May 21, 2014 Report Share Posted May 21, 2014 Resting gives a better crust. That's it. OK, I can buy that. Quote Link to comment Share on other sites More sharing options...
blessingx Posted May 21, 2014 Report Share Posted May 21, 2014 Traveling in reverse (this time small)... 1 Quote Link to comment Share on other sites More sharing options...
Voltron Posted May 21, 2014 Report Share Posted May 21, 2014 Nut Tree ftmfw! Quote Link to comment Share on other sites More sharing options...
Grahame Posted May 21, 2014 Report Share Posted May 21, 2014 Does it make Sacramento / I-80 tolerable, Ric? Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted May 21, 2014 Report Share Posted May 21, 2014 I'm pretty sure Sacramento makes Sacramento tolerable, though I can't speak to the driving. And am not. Quote Link to comment Share on other sites More sharing options...
blessingx Posted May 21, 2014 Report Share Posted May 21, 2014 Nut Tree ice cream and first time train rides make I-80 tolerable. Dusty, what do you know about Sacramento we don't? 2 Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted May 22, 2014 Report Share Posted May 22, 2014 Dusty, what do you know about Sacramento we don't? Nuthin'. It's in California, that's good enough for me. Other than LA. Quote Link to comment Share on other sites More sharing options...
blessingx Posted May 22, 2014 Report Share Posted May 22, 2014 For the record LA just struck back. http://m.laweekly.com/informer/2014/05/21/hey-la-its-time-to-start-hating-san-francisco 2 Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted May 22, 2014 Report Share Posted May 22, 2014 Homemade BulgogiSent from mah phone-blet via Tapatalk Quote Link to comment Share on other sites More sharing options...
Absorbine_Sr Posted May 24, 2014 Report Share Posted May 24, 2014 (edited) Stopped at Fast Eddie's Bon Air for fresh shrimp and meats on sticks (beef, pork). Almost 100 peel and eat shrimp between the five of us. Yum! Edited May 24, 2014 by Absorbine_Sr Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted May 25, 2014 Report Share Posted May 25, 2014 Sent from mah phone-blet via Tapatalk Quote Link to comment Share on other sites More sharing options...
cutestory Posted May 25, 2014 Report Share Posted May 25, 2014 This is from the other night at Currywurst. Quote Link to comment Share on other sites More sharing options...
Edwood Posted May 25, 2014 Report Share Posted May 25, 2014 For the record LA just struck back.http://m.laweekly.com/informer/2014/05/21/hey-la-its-time-to-start-hating-san-francisco Ric, loved that article. Haha. Quote Link to comment Share on other sites More sharing options...
Edwood Posted May 25, 2014 Report Share Posted May 25, 2014 Cheese Fondue. Made it with Cave Aged Gruyere and Emmi swiss. Cave aged gruyere is difficult to find and not great quality lately. 1 Quote Link to comment Share on other sites More sharing options...
jvlgato Posted May 25, 2014 Report Share Posted May 25, 2014 Dry aged NY Strip grilled in Big Green Egg Quote Link to comment Share on other sites More sharing options...
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