tony b

Yummy steak din-din! Might have to thaw one out for tomorrow or Friday night cook.

Indeed!

Up your sous vide bath time next cook for at least 2 hours. Time is the variable that dictates texture once the food reaches equilibrium temperature.

Thanks for sharing the recipe! I'll be trying it out soon!

I love mussels, especially done in the classic Belgian style - moules frites (mussels and French fries). Mussels are steamed just until they open in white wine, a ton of garlic, butter and parsley - as simple as it gets, but wonderful! Served with fries and aioli (NOT ketchup - MacKenzie! ) and lots of good crusty bread to soak up all the wonderful broth.

I couldn't help but notice that you skewered them through the eyeballs!

@tekobo - I just had a good feeling that this was going to be a winner! Happy that it worked out great for you.

Get that sous vide immersion circulator out of the "trophy case" where you store all those cooking toys that you buy, but don't use, Bruce, and give it a try - you won't be disappointed!!

Seafood is still on my "to cook" list. But, my homebrewing club's annual holiday party was this past Saturday and not only do we bring insane amounts of great beers to drink, but the pot luck buffet is usually killer, too. This year I made up a batch of Suya pepper skewers of beef - about 3 dozen. They were a hit and gone well before the night was over. I'm sure that they aided in the consumption of beers, too, as I didn't hold back on the spice level. @tekobo - I hear yah about the fingers. While I was wearing heatproof gloves most of the time doing about 5 batches of skewers, occasionally I had to go barehanded to corral a rogue skewer - ouch!

What a project, indeed. Can't wait to see it with all the bows nicely tied up.

Nicely spun chook there.

Down Home Cookin' right there!

Excellent job! And good lessons learned, too. Now relax with a nice adult beverage - you've earned it!

I like my steaks on the med-rare side, so I do mine @ 127F for at least 2 hours, if it's a good cut of meat, I'll go 3 hours if it's regular supermarket quality. If you like rare - go down 5F (122F), medium - go up 5F (132F). Then a quick reverse sear (2 rounds of 30 secs on each side) and rest 5 - 10 mins.

Nice road kill!

Looking tasty there, MacKenzie!

Counting on you to follow through there, Bruce!

I agree with Steve, good gloves/mitt is the better solution over longer tongs. Please share your marinade recipe for the Tandoori.

I have a friend in Milpitas and he says the air quality was awful from the smoke of the fires.

Eventually, there's a special place reserved in Hell for RJ!

Don't panic, just calmly step away from the POSK and no one will get hurt (other than the original owner!)

We just won't mention the wildfires and earthquakes!

Looking at all the yummy beef fat gave me an insane idea - sous vide that steak in the beef fat! Sort of like a confit.

What a cutie! Great way to introduce her to BBQ, too.