One shrimp taco down, one fish taco on deck.
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Current time: February 10, 2025, 3:48 pm
Thread Rating:
Putting it in my mouth
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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.
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Sous vide Porterhouse steak seared in ghee. It's got about 30 minutes left to cook.
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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.
If you get to thinking you’re a person of some influence, try ordering somebody else’s dog around.
(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 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.
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