One shrimp taco down, one fish taco on deck.

I've got a couple of pizzas in the freezer that I need to get rid of. Unfortunately, there's a 2' high pile of Amazon boxes on the lid.

Sous vide Porterhouse steak seared in ghee. It's got about 30 minutes left to cook.

I'm curious about how it turns out. I've threatened to build a homebrewed sous vide cooker for years.

Tried out a cod, potato and egg scramble that I had discovered at a Portuguese food store. Very tasty; definitely going to pick that up again.

(November 14, 2021 at 12:40 am)Astreja Wrote: Tried out a cod, potato and egg scramble that I had discovered at a Portuguese food store.  Very tasty; definitely going to pick that up again.

That does sound tasty. I should try that one day, but in a small portion. I like brine shrimp in scrambled eggs, but the wife isn't enthusiastic, to say the least. Maybe the spuds would help, but then again codfish is much milder a flavor than shrimp.

(November 13, 2021 at 11:40 pm)Jackalope Wrote: I'm curious about how it turns out.  I've threatened to build a homebrewed sous vide cooker for years.

It worked really well. And it's so easy, getting good results is as easy as falling off a log.

I can recommend my unit. It's normally $200, but Amazon had a special for $120. Set a camelcamelcamel price watch. It's an Anova AN500-US00, which is adjustable, unlike the Nano.

I was planning on doing a homebrew solution, imported appliances are very expensive here

How badly do I need a perfectly cooked steak and perfect soft boiled eggs? Hmmm.

(November 14, 2021 at 7:08 pm)Jackalope Wrote: I was planning on doing a homebrew solution, imported appliances are very expensive here  

How badly do I need a perfectly cooked steak and perfect soft boiled eggs?  Hmmm.

I would think it would be hard getting the precise temperature regulation with a homebrew unit.

Top sirloin, tenderized with a bladed tenderizer, cooked sous vide to medium-rare, then pan-seared in ghee.