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Posted

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.

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Posted
Finished product. Sous vide tilapia with adobo and cider vinegar slaw. Very happy tummies.

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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?

Posted

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.

Posted

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. 

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