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Sometimes I see a recipe and I think "really, what mad person dreamed that one up?". So it was with this Italian fish recipe. It was entitled Orata mezza cruda e mezza cotta - Half raw and half cooked sea bream. You take a whole fish, lift one fillet off the fish. Cook the remaining half of the fish on the bone on the KK slowly for about 30 minutes. I used a heat shield and kept the temperature below 150C. Slice the raw fillet thinly and marinade it in oil, lemon and season for ten minutes and dress the top of the cooked fish with the raw fish. Weird concept but it was good to eat.

I posted a shipping charge question to JVR, had reply within 2 hours. Sent a message to VP a few days ago, still haven’t heard a reply. Thinking more on the JVR Vac 100

I also use the vac100. I haven’t used it a ton yet, but it’s been fantastic every time I have.

Yep, vac seal, freeze, and sous vide is what I did. Makes for a great and super convenient lunch. I’m not sure what the reason was but I ate the first of the frozen portions last week and I think I might have even preferred it to the fresh ones! The meat had a bit more “bite” to it that I really enjoyed.

I have the JVR Vac100 and love it. Use it ALL the time. I would highly recommend it.

@Tekobo, you have to be weird to eat fish.

@PVPAUL nicely done. I bet making those tortillas put it over the top @tekoboi like to let mine sit and crisp up as you mentioned

Double smash burger with cheese. Bib time.

How about opening the frig door and grabbing a couple of ribs and eating them cold. Nothing like a sweet cold rib or wing for that matter. Saves time and electricity.

Boneless leg of lamb I picked up at Costco. Marinated two days in balsamic, fresh mint, salt, pepper, cumin, garlic, onion powder, all spice, cinnamon and Correia der air fryer some baby potatoes Mediterranean salad with home grown cherry tomatoes, cucumber and mint fresh homemade tadziki

I think the issue with frozen cooked food is that you muck the flavor up by cooking it more while reheating. I've not done it with ribs, but I've found using sous vide to reheat chicken, pulled pork, and brisket works well since you can keep the temperature low enough to not overcook the meat and the sealed environment in the bag helps retain moisture - plus you can thaw at the same time, especially if vacuum packed for freezing. Works for grilled hamburgers too. Reheating frozen cooked meat is one of the few things I've done via sous vide that I liked. I have three devices that can do sous vide; I'm glad two of them ( Instant Pot and Vermicular Musui-Kamada) are multinational of they'd never get used!

I'm with @jeffshoaf on this one, while i do like a cold rib or chicken i do vac seal and reheat chicken, pork and brisket. I don't have any sous vide devices but i do take a pot of water and get it to 135 degrees and just sit the bags in there until it is ready to eat again. So to sum it up, i don't care of it is hot, cold or frozen, i'll still eat it and like it lol Except the last brisket i cooked, that wasn't good no matter what temp 👹 The guests thought it was good but i know better.