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4 Onion Soup and a slice of warm cheesy sourdough bread
4 onions sounds intriguing, Mary Ann - how do you make the soup?
Leftover, 12 hour sous vide pork loin and more roasted root veggies with a little pan sauce and some horsey sauce on the side. Heated up in a Gladware plastic tub and eating it at work with my co-workers bitching at me for not bringing it in for everyone once the smell started wafting around jon
Any pics, Jon? I'm very interested in sous vide - just received an email that my Anova unit has shippedPS: I do things like you have done at work all the time - I bake cookies in my office every Friday, and have cooked hamburgers, salmon burgers, etc. on a George Foreman many times.
12 hours at 138 center cut pork loin, seared in cast iron skillet on all sides after the bath, pan sauce and awesomeness. Cell phone pics could be betterjon
That is awesome.
The loin looks delicious, jon - I'm definitely going to try pork loin. On an aside, I've read a post where eye of round was prepared sous vide, and the claim was that it was as tender as tenderloin.It's lots of fun, Chicago Bob - we're not supposed to do things like this in the building, but for some reason I get away with it.