air spider 777
Supporter
- Jul 5, 2005
- 5,752
- 5,066
Back to the routine lol
Back to the routine lol
- Jul 31, 2004
- 2,220
- 3,825
Earth Fare hot bar
- May 11, 2019
- 2,806
- 4,359
How do you pick your salmon for raw servings? I’ve wanted to get into poke and sashimi making myself, but feel daunted with making sure I’m staying food safe.put some chicken on the grill last night
link for the marinade
Amazon product ASIN B008EODE4S
also did some sashimi salmon
- Jan 3, 2013
- 29,388
- 27,901
so here in Hawaii there's a lot of places that sell fish specifically for those purposes. they go to the fish auctions in the morning and buy fish for that day.
- May 25, 2004
- 30,328
- 40,854
I like Hawaii 
- May 31, 2007
- 4,876
- 3,405
Been following Guga Foods / Sous Vide Everything for a few months. Decided to pull the trigger on some Australian wagyu (MBS7) from Grand Western Steaks. Cooked at 131 degrees for 90 mins.
Pre-bath
Post bath and patted dry
Post sear and slice
Extremely tender... went a little heavy with the salt but still very good. Paid $290 for 4 10 oz ribeyes. Definitely wouldn’t buy frequently but every once in a while would be cool.
Pre-bath
Post bath and patted dry
Post sear and slice
Extremely tender... went a little heavy with the salt but still very good. Paid $290 for 4 10 oz ribeyes. Definitely wouldn’t buy frequently but every once in a while would be cool.
- Aug 31, 2012
- 12,479
- 35,065
Steak looks good, but I'm still not sold on using a sous vide for a cut like that. I'd be more on board for a 2"+ thick cut where it takes a considerable amount of time to get to temp, but that cut looks pretty standard. Doing a reverse sear in the oven or just cooking it in the pan alone would probably lead to similar results and would take less time.
- Aug 6, 2012
- 57,859
- 61,588
Try that Japanese A5 Wagyu next time. Nothing better !!Been following Guga Foods / Sous Vide Everything for a few months. Decided to pull the trigger on some Australian wagyu (MBS7) from Grand Western Steaks. Cooked at 131 degrees for 90 mins.
Pre-bath
Post bath and patted dry
Post sear and slice
Extremely tender... went a little heavy with the salt but still very good. Paid $290 for 4 10 oz ribeyes. Definitely wouldn’t buy frequently but every once in a while would be cool.
- Aug 6, 2012
- 57,859
- 61,588
Breakfast at night. First meal of the day
Ehg, Bacon, Cheese (set it off), hash brown burrito
Ehg, Bacon, Cheese (set it off), hash brown burrito
- Oct 13, 2001
- 160,821
- 142,664
put some chicken on the grill last night
link for the marinade
Amazon product ASIN B008EODE4S
also did some sashimi salmon
Bad Moon Rison
woud call those chickens burnt
- May 23, 2005
- 63,609
- 50,740
What kinda cheese was thatBreakfast at night. First meal of the day
Ehg, Bacon, Cheese (set it off), hash brown burrito
Monterey Jack???
Beruseruku Desu
Supporter
- Oct 10, 2018
- 12,630
- 26,559
Michelin level sushi y’all know the vibes
- Aug 6, 2012
- 57,859
- 61,588
Sho was. Sprinkled some on top of the hash brown as well.
- Jan 29, 2014
- 26,159
- 44,173
- May 31, 2007
- 4,876
- 3,405
Oh I know. Had A5 a few months ago at Misono in Shinjuku. It really does melt in your mouth. I don’t think I’d pay $200+ for a steak I’d have to cook myself though.
- Aug 6, 2012
- 57,859
- 61,588
Yeah that’s a lot.restaurant. I go to a market and get them. $100 for the ribeye. Have it about once every 2 months
- Oct 1, 2019
- 854
- 1,158
Filet Mignon may be my new favorite cut of steak. The choice cut I just fried up was one of the best steaks I’ve had in a long while. I can only imagine how a fatty dry aged steak would taste.
- May 25, 2004
- 30,328
- 40,854
Health
Beruseruku Desu
Supporter
- Oct 10, 2018
- 12,630
- 26,559
RIP to your toilet 
- Sep 23, 2000
- 2,060
- 2,525
Best jerk chicken I've ever had in my life.
- Jul 1, 2015
- 9,375
- 9,542
Coconut rice on the side?Best jerk chicken I've ever had in my life.
- Feb 11, 2013
- 15,173
- 13,361
you mean some way-gooBeen following Guga Foods / Sous Vide Everything for a few months. Decided to pull the trigger on some Australian wagyu (MBS7) from Grand Western Steaks. Cooked at 131 degrees for 90 mins.
Pre-bath
Post bath and patted dry
Post sear and slice
Extremely tender... went a little heavy with the salt but still very good. Paid $290 for 4 10 oz ribeyes. Definitely wouldn’t buy frequently but every once in a while would be cool.
- Dec 27, 2014
- 35,490
- 78,028
Shrimp ceviche from the neighborhood spot
- Aug 23, 2019
- 4,723
- 12,989
quick braise of some legs w/ chicken stock, tomato, cider vinegar
- May 13, 2001
- 7,393
- 1,682
I do a lot with BBQ and smoking meats, have you guys messed with reverse searing a steak? That's become my Sunday go to...
