Sous Vide Chuck Eye, Chicken Fried Steak, and the Backstory of Paillard
Crickets Chicken fried steak has a lot in common with Spaghetti Bolognese and Barbecued Spare...
Tag: bbq
Eggplant, UN-Sous Vide
I have processed eggplant sous vide before, just to see. MEH. And I am not the only person who...
Sous Vide Cool Summer Sausage
What happens if you eat it in the Winter? When I was a kid, this was the kind of question I would...
Sous Vide Tahiti-Q Rub, #3
ingredients, by volume: 1 part kosher salt 1 part sugar 1 part paprika 1 part dehydrated onion 1...
Sous Vide Beef Brisket Flat, Sous-B-Q™ Style
The point and the flat of it. No cut seems to have cultivated so much interest among sous vide...
Sous Vide Steak Sauce, BBQ Baste, and Overall Table Condiment
Wait, isn’t B-2 some kind of airplane? I like to call this sauce B-2, for short, when I...
Cool Rub, JerkiTerrAsian
Rubbing the Light Fantastic I wanted to create a zesty rub, combining Caribbean, Mediterranean,...
Sous Vide, Now What?
The Puzzle People frequently start their sous vide journey with steaks and eggs. We won’t go...
The Nose Rules the Tongue, and Why That Matters
Wait. Whutt? Wow! Now that sous vide has buzz around it, our most commonly held beliefs appear...
Crusty Sous Vide Beef Ribs, Yes, Parsley
The Circle Game It doesn’t surprise me one bit when people recoil in horror at the idea of...
Prime Rib Christmas, Sous Vide Style
Here it is, with Music No fancy allegory this time ’round, I know everybody just wants to...
Pork Bellies on Parade
I’ve been taking pictures of food for a long time. We always took spec shots in the hotels,...
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