Cigar Asylum Cigar Forum  

Go Back   Cigar Asylum Cigar Forum > Non Cigar Specialty Forums > Good Eats

Reply
 
Thread Tools Display Modes
Old 05-29-2018, 07:30 PM   #721
GreekGodX
Opa!!
 
GreekGodX's Avatar
1
 
Join Date: Mar 2009
First Name: Christos
Location: 7 Line
Posts: 4,840
Trading: (82)
Montecristo
GreekGodX is a glorious beacon of lightGreekGodX is a glorious beacon of lightGreekGodX is a glorious beacon of lightGreekGodX is a glorious beacon of lightGreekGodX is a glorious beacon of lightGreekGodX is a glorious beacon of light
Default Re: Sous vide

Clamp broke on my sous vide

Anova is sending me one for free!
__________________
"If I give a businessman 10,000 francs, what is that to him, he is rich. But if I give him a Cohiba cigar, that is style."-Hotel Rwanda
GreekGodX is offline   Reply With Quote
Old 05-29-2018, 07:44 PM   #722
Chainsaw13
Mse bites can be nasty
 
Chainsaw13's Avatar
11
 
Join Date: Jan 2010
First Name: Bob
Location: Where ever my suitcase is.
Posts: 4,857
Trading: (92)
Bolivar
Chainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to behold
Default Re: Sous vide

Quote:
Originally Posted by GreekGodX View Post
Clamp broke on my sous vide

Anova is sending me one for free!
Back in the gym?
__________________
We're all here, because we're not all there.
Chainsaw13 is online now   Reply With Quote
Old 05-29-2018, 08:08 PM   #723
Rock Star
Mike Hawk for President
 
Rock Star's Avatar
 
Join Date: Oct 2008
First Name: Freddy
Location: Herfville
Posts: 253
Trading: (1)
Rock Star is on a distinguished road
Default Re: Sous vide

wow..i need this dom..thanks
__________________
Rock Star is offline   Reply With Quote
Old 06-11-2018, 06:30 PM   #724
Chainsaw13
Mse bites can be nasty
 
Chainsaw13's Avatar
11
 
Join Date: Jan 2010
First Name: Bob
Location: Where ever my suitcase is.
Posts: 4,857
Trading: (92)
Bolivar
Chainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to behold
Default Re: Sous vide

Had a local butcher shop cut me a tri tip. Turns out it was from a Wagyu steer. . Was a small cut though, about 1.2lbs. Sous vide it at 127F for 2 hours with salt, pepper and a couple smashed garlic cloves. Seared on a smoking hot grill. Sliced thin, wt it on some pita wedges with carmelized onions, shallots and mushrooms, plus some aged cheddar.

Forgot to snap a pic, but it was damn good.
__________________
We're all here, because we're not all there.
Chainsaw13 is online now   Reply With Quote
Old 06-11-2018, 10:26 PM   #725
DEZn00ts
What? I didn't catch that
 
DEZn00ts's Avatar
 
Join Date: May 2018
First Name: Xavier
Location: Gary, Indiana
Posts: 101
Trading: (0)
DEZn00ts is on a distinguished road
Default Re: Sous vide

Everything looks amazing.
__________________
Just trying to be the best I can be.
DEZn00ts is offline   Reply With Quote
Old 06-16-2018, 10:13 PM   #726
bonjing
\_(ツ)_/
12
 
Join Date: Nov 2008
Posts: 3,564
Trading: (37)
bonjing has disabled reputation
Default Re: Sous vide

Bison steak and rib cap done at 125 for two hours. The bison was defrosted overnight and the rib cap was from the freezer. Both came out perfect. Seared the rib cap in a pan and the bison with a mini torch.
bonjing is offline   Reply With Quote
Old 06-17-2018, 05:23 AM   #727
Chainsaw13
Mse bites can be nasty
 
Chainsaw13's Avatar
11
 
Join Date: Jan 2010
First Name: Bob
Location: Where ever my suitcase is.
Posts: 4,857
Trading: (92)
Bolivar
Chainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to behold
Default Re: Sous vide

Currently cooking some buttermilk marinated chicken for dinner tonight. 145.5 for two hours. Cool, dust with starch coating, cook again, then batter/deep fry. Marinate contained some brine from my last batch of hot sauce. Should be spicy.
__________________
We're all here, because we're not all there.
Chainsaw13 is online now   Reply With Quote
Old 06-17-2018, 08:08 AM   #728
jonumberone
Self destructing
 
jonumberone's Avatar
9
 
Join Date: Jun 2010
First Name: Dom
Location: Exit 8A
Posts: 5,530
Trading: (62)
RA
jonumberone has disabled reputation
Default Re: Sous vide

I did a bunch of Veal Rib chops yesterday.
Simple salt and pepper seasoning.
Cooked about 3.5 hours @129 then seared off on the sear burner.
Came out terrific.
My father, who loves Veal chops, said it was probably the best he's ever had.
Sorry no pics.
__________________
Stogeyfish: Dammit, I'm gonna miss Tinkerbell!
jonumberone is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Forum Jump


All times are GMT -6. The time now is 02:17 PM.


Powered by vBulletin® Version 3.7.4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.
All content is copyrighted jointly by Cigar Asylum and the content provider.