What are you EATING right now?

[Absorbine_Sr]

Sous vide scrambled eggs, bacon and rye toast. Eggs were cooked 20 minutes @ 167 F.

[Grahame]

Cheeseburger with jowl bacon!

.... All gone ...

[Voltron]

Jowl bacon?! Too tasty to stop for a pic apparently.

[Voltron]

Caprese salad followed by grilled marinated NY Strip and zucchini

[Voltron]

Thanks chef!

[Mister X]

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.

[Aura]

Easily the largest plate of gyros I have ever seen. Fucking protein, yo.

[shellylh]

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!

[Emooze]

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.

[Absorbine_Sr]

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?

[Absorbine_Sr]

Resting gives a better crust.  That's it.

 

OK, I can buy that. 

[blessingx]

Traveling in reverse (this time small)...

[Voltron]

Nut Tree ftmfw!

[Grahame]

Does it make Sacramento / I-80 tolerable, Ric?

[Dusty Chalk]

I'm pretty sure Sacramento makes Sacramento tolerable, though I can't speak to the driving.  And am not.

[blessingx]

Nut Tree ice cream and first time train rides make I-80 tolerable. 
 

 

Dusty, what do you know about Sacramento we don't? 

[Dusty Chalk]

Dusty, what do you know about Sacramento we don't? 

Nuthin'.  It's in California, that's good enough for me.  Other than LA.

[blessingx]

For the record LA just struck back.

http://m.laweekly.com/informer/2014/05/21/hey-la-its-time-to-start-hating-san-francisco

[Dusty Chalk]

Homemade Bulgogi

Sent from mah phone-blet via Tapatalk

[Absorbine_Sr]

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

[Dusty Chalk]

Sent from mah phone-blet via Tapatalk

[cutestory]

This is from the other night at Currywurst.

[Edwood]

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.

[Edwood]

Cheese Fondue.

 

Made it with Cave Aged Gruyere and Emmi swiss.

 

 

Cave aged gruyere is difficult to find and not great quality lately. 

[jvlgato]

Dry aged NY Strip grilled in Big Green Egg