Sous Vide: Elk Top Sirloin
Terms of en-deer-ment Where do you get elk? Admittedly, you are unlikely to see elk or deer...
Category: Meat
Sous Vide: The Quarantine Series, Part 14: Veal Breast
Dateline, 6/19/2020: If you’ve been following along in the Quarantine series (linked at the...
Sous Vide: The Quarantine Series, Part 13B: Smoked Chicken Wings
Dateline, 6/11/2020: The folly of the ancients I hate to admit that I’ve been around so...
Sous Vide: The Quarantine Series, Part 13: Chicken Wings Crispy Style
Dateline, 6/11/2020: Wings most fowl Boneless chicken breasts have been in short supply around...
Sous Vide: Top Sirloin; Culotte/PicaNHa 2020
Stop the insanity No, this is not another high volume, blind ambition driven self help program...
Sous Vide Shocking Options: The Quarantine Series, Part 12: Beef Hanger Steak
Dateline, 5/28/2020: Don’t leave me hanging In the 70’s, long before we were so...
Sous Vide: The Quarantine Series, Part 11: Beef Rib Eye Steak, ad infinitum
Dateline, 5/25/2020: Ribs and Eyes, Eyes and Ribs I don’t remember if I suspected that there...
Sous Vide: The Quarantine Series, Part 9B: Bison Chuck Eye, Chicken Fried Bison
Dateline, 5/20/2020: Bison in the Age of Misnomers Is even chicken chicken fried? In Part 9, we...
Sous Vide: The Quarantine Series, Part 10: Braising Bison (or any tough protein)
Dateline, 5/17/2020: Done well or well done? In Part 9, we pasteurized/processed the bison clod...
Sous Vide: The Quarantine Series, Part 9: Bison Chuck Eye
Dateline, 5/14/2020: Bison in the Age of Gimme Shelter “Where the bison roam” just...
Sous Vide: The Quarantine Series, Part 8: Center Cut Pork Loin Roast
Dateline, 5/11/2020: Pork Loin’s Complaint Center cut pork loin roasts have to be one of the...
Sous Vide: The Quarantine Series, Part 7: Oregon Lamb Shoulder Flap
What’s the French word for flap? NickyUSA is a specialty meat broker that I call when I get...
