tomahawk66

Careful now Poochie 😜 Sent from my iPhone using Tapatalk

Hmm... Now that's a good question... I guess I'd start them skin side down in a cold pan to render some fat and brown the skin. Then I'll use a garlic, ginger & scallion spice mix in the bag and put in the water bath for 2 hours or so at 135F (57C). Ice bath and refrigerate for SWMBO to reheat at a later date (I'm off on a one month business trip...) Sent from my iPhone using Tapatalk

Haha! I was just messing! I naturally revert to a Chinese version though since I've been working out here nearly a decade - I love Mexican though I'm hopeless at cooking it - why would you do to make food truck 5 star tacos? I'll give it a go! Sent from my iPhone using Tapatalk

What's kombuka? Sent from my iPhone using Tapatalk

Hmmm... I'm thinking Chinese pancakes with julienne cucumber and scallions with a Hoisin reduction and a cilantro foam? 😜 Sent from my iPhone using Tapatalk

Hey CC: do you have the roti for The Beast? If so, what do you reckon you'd be able to fit in it? Sent from my iPhone using Tapatalk

The last two legs came out for a super quick light supper tonight, simple salad dressed with a pan sauce dressing from the duck legs (deglaze pan with red wine vinegar, add bag juice and two tablespoons of black cherry preserve, reduce a bit, cool a bit with a little olive oil and bamb!) Nearly 3 weeks in the fridge under their own fat and man these were the best yet! Reheated then patted dry before going into a hot pan.... Used a pair of forks to pull the meat and it just fell off the bone Super simple light bite but so tasty!! Next time I'll have to keep the legs for at least a week to mature before eating: Now my duck guy was out of legs today so I got 8 breasts instead... This should be fun!! Sent from my iPhone using Tapatalk

I second tony b on this: my first sous vide cook was a 4 hour 4 inch thick Tomahawk steak at 54C using an induction hot plate and a cast iron enamel lined casserole dish (photos are somewhere in the forum). Results were spectacular but man, I wouldn't do it again! Got the Anova and never looked back. I've done 72 hour 12lbs bone in lamb leg, 24 hour brisket, and dozens of 12 hour confit duck legs... So easy I now pre cook a week or two of meals and throw them in the fridge: SWMBO can then grab what she wants and re-heat for lunch or dinner when I'm away on business or I can throw a gourmet dinner together for the whole family in under 30 mins (including warming and searing times) Sent from my iPhone using Tapatalk

Loving that steakhouse char!! Sent from my iPhone using Tapatalk

Wow they look good! That's on a 23 right? How many can you fit on the 32 big bad? Sent from my iPhone using Tapatalk

I heard they breed in there over time... Sent from my iPhone using Tapatalk

I'll second that! It's such a useful tool that allows you to do some amazing cooks. Especially with a KK to finish the food with a high temp sear! Personal favs for sous vide are duck confit (just ate again tonight in a salad) and (surprise suprise...) tomahawk thick cut steak!! But also eggs are easy and baby carrots are crazy tasty! Sent from my iPhone using Tapatalk

Hey Tinyfish, what is the grey stone (is it stone?) container in this picture? Sent from my iPhone using Tapatalk

My biggest concern is reliability, especially regarding the battery in the heat. Although of the 4 I'll (hopefully) get 2 will be exclusively for sous vide cooks Sent from my iPhone using Tapatalk

Well I hope the rumors that are going around about China opening up the market to U.S. Beef soon is true: both for your neighbors and for us carnivores!! Sent from my iPhone using Tapatalk

I'm all about the cobalt blue... Sent from my iPhone using Tapatalk

I 2nd GoFrogs91... I'm in love with that Cobalt colour! Sent from my iPhone using Tapatalk

Yep, and the fact the Chinese government can hold a grudge! @tony b: I assume you work in the meat trade? Sent from my iPhone using Tapatalk

It's not perfect by any means and I'm certainly not encouraging anyone to buy them: after all, kickstarter is ALWAYS a gamble. Could end up with nothing and no refund - it certainly isn't Amazon!! I buy products on Kickstarter to help young companies innovating in areas that interest me - the products are a bonus. I'd love to invent things one day and I love being able to see the process and ups and downs, successes and failures. Sent from my iPhone using Tapatalk

Wow! Great thinking!! Thanks for testing. I want these probes mainly for their function but had to get them coz they look so got darn good!!! Sent from my iPhone using Tapatalk

Couldn't resist... Had to impulse buy... I wonder if the bluetooth signal will be able to penetrate the refectory cement of a KK though? I went for the early bird Meater Block with the 4 probes and wifi enabled charging station 149 USD plus 20 bucks to ship to my office in Singapore. Even if it doesn't work with the KK I'll use it in sous vide bags. Sent from my iPhone using Tapatalk

USA beef has been banned in China since 2003, so Aussie beef is all we've got. Although some of the South American countries like Argentina and Chile are sending some beef these days. Sent from my iPhone using Tapatalk

My bad... 30 bucks a pound. But only for premium wagyu imported Australian beef. Standard Aussie beef is much cheaper... Sent from my iPhone using Tapatalk

All imported beef is crazy expensive here in China, and the local stuff isn't up to snuff so I went crazy... This piece was going for 60 bucks a pound 😱 Sent from my iPhone using Tapatalk

I still don't have a KK so this was on the rotisserie in my SMEG oven: it puts the electric broiler on full whack and then keeps it turning until it's done... Sent from my iPhone using Tapatalk