jvlgato Posted January 30, 2016 Report Posted January 30, 2016 Yeesh. I can't even read those menus! Let me try that again. Edit: I just suck at this. Oh well, at least you can read it. Quote
cetoole Posted January 30, 2016 Report Posted January 30, 2016 Mmm, curry. I'm having a Reggie sandwich from pine state biscuits in Portland. If Brent ever comes out here, this place will need a restraining order. Four barrel coffee on the side. 1 Quote
Absorbine_Sr Posted January 31, 2016 Report Posted January 31, 2016 Finished product. Sous vide tilapia with adobo and cider vinegar slaw. Very happy tummies. Sent from my iPhone using Tapatalk 5 Quote
crappyjones123 Posted January 31, 2016 Report Posted January 31, 2016 The searzall and bernzomatic arrived. Can't wait for valentines day. Better be a good sale on the anova. Quote
n_maher Posted February 1, 2016 Report Posted February 1, 2016 ^^^ I miss working next to a really good Thai restaurant. Mmmmm, chicken cashew nut... Quote
Dusty Chalk Posted February 1, 2016 Report Posted February 1, 2016 Looks delicious! What are those first ones -- they look like bite size summer rolls... Quote
jvlgato Posted February 7, 2016 Report Posted February 7, 2016 Finished product. Sous vide tilapia with adobo and cider vinegar slaw. Very happy tummies. Sent from my iPhone using Tapatalk That looks really good. Do you need to finish sous vide fish in a pan or searzall, like you do with meat? Or is it just straight out of the water? Quote
Absorbine_Sr Posted February 7, 2016 Report Posted February 7, 2016 We did not sear. We could have but didn't. Sent from my iPhone using Tapatalk Quote
Dusty Chalk Posted February 7, 2016 Report Posted February 7, 2016 Yeah, what it boils down to (fnar fnar) is what kind of taste one wants. Me: got tired of having pasta arrabiata canceled everywhere I could find it, or having one place spice up some marinara with red pepper flakes -- bleargh -- so I made my own. It was delicious. Quote
crappyjones123 Posted February 8, 2016 Report Posted February 8, 2016 Ghetto sous vide. Couldn't keep the temperature steady so the chicken was a little overdone. Veggies were perfect. Quote
aardvark baguette Posted February 8, 2016 Report Posted February 8, 2016 Cheddar aged 2 years. Pretty good. Quote
luvdunhill Posted February 9, 2016 Report Posted February 9, 2016 Need a quick translation here. "It's like the eggs (roe), but the male part. I don't know how to translate it." Quote
luvdunhill Posted February 9, 2016 Report Posted February 9, 2016 Godzilla My 10th course of sushi, literally. 4 Quote
jvlgato Posted February 10, 2016 Report Posted February 10, 2016 Wow. Is that like presenting the steak you're going to be eating at a steakhouse, but it's sushi? Quote
crappyjones123 Posted February 10, 2016 Report Posted February 10, 2016 To those with searzalls....how to do you prevent cooking the entire steak? I feel like by the time I get even a meager sear like this, the inside of the steak starts to cook. I make one with my cast iron pan last night and the crust was crispier. what am I doing wrong? It looks brown but it certainly doesn't have the crisp outside of a sear done on a cast iron pan. I have set off my smoke detector twice already so not sure what the advantage is so far of the searzall...for steaks that is. Makes great eggs. Quote
luvdunhill Posted February 11, 2016 Report Posted February 11, 2016 Random train station food. Boarded the Shinkansen just now 3 Quote
crappyjones123 Posted February 11, 2016 Report Posted February 11, 2016 how do you get the pan that hot? My oven only goes to 500C. Does a stove top go beyond that? I honestly don't know so asking. Quote
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