Just ordered my sous vide machine. Extremely excited to see the new things I can make. Bought the Anova Bluetooth one

finally cleaned my bbq this weekend. Grilled some shrimp, seared the smoked autralian ribeye, and then smoked ribs and seared on the bbq before serving.

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Tastic: This ones for you, got the gf to hold it while i took a closeup
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Got the rest of the ribeyes all ready for the sous vide machine
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would love to see how your sous vide machine works out. Not a toy I would be able to afford or buy but interested as heck on how it works.

i'll be trying it out for the first time later on this week. Its come quite down in price, i picked mine up for about $250 ish CAD after exchange rate

Agree portable sous vides are getting cheaper all the time.

Are you planning to finish the steak with a torch or just finishing it on the pan?
Were Nomiku or Sansaire every in consideration? Trying to decide which one to get.

so much poo

Oh man, that all looks great, Eternal SiR! Have fun with that sous vide! Besides the gourmet factor, I'm finding the sous vide just a super convenient tool for pre-cooking prior to grilling/searing during the work week. Congrats!

Nice! I got a anova for Christmas ! Works great! Pretty sure you'll like yours. So simple to use. What are you going to use to hold the water for your sous vide?

Haha I wanted one after doing a 20 hour ox tail sous vide in my red seal course for cooking.

I went with the Anova after doing lots of research. Its quieter than the rest, brings water temp up at a decent rate and the bluetooth was a nice touch. The Nomiku wifi is suppose to come out this year but didn't want to do the whole preorder thing. Also the Anova is much easier to clean

I'm going to precook with the sous vide and sear it on my infrared searing station, that this is awesome for searing things.

I'm planning on using a stock pot as the vessel for now. I have about 4 or 5 so defiantly can designate one for this purpose. My gf gets mad at me all the time, i have like5 or 6 knives in the cupboard still not used, pot and pans the same thing.

Thought about getting one of these, maybe a bit bigger
Amazon.com: Cambro 12189CW135, Polycarbonate Camwear Boxes, 4.75-Gallon, Clear: Lidded Home Storage Bins: Kitchen & Dining

Been a few weeks. Wife made my favourite meal, rack of lamb! With deep fried rosemary and garlic topping.

https://foodweliketoeat.files.wordpr...-002.jpg?w=640

Garlic Rosemary Rack of Lamb | Jax & cs


I made some red meat.

https://foodweliketoeat.files.wordpr...-044.jpg?w=640


Bloodsport Braised Pork Belly [Hong Shao Ro] | Jax & cs

nothing fancy, just yummy food!

omg please tell me where you get those shrimps!~~

i got them from Hen Long market on 104th in Surrey

my first sous vide food item. Australian Ribeye with garlic, butter, rosemary and thyme. 1.5 hours at 55degrees C then Seared for 1 minute each side. Made some homemade chimichuri sauce with ghost pepper. nice little hint of heat

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tried out doing some pork chops.. never was a fan of pork chops but that may have changed now.
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Try chicken breast next @ 140 degrees. It's amazing

haven't done chicken breast yet but did some chicken wings last nite.. definitely better than just grilling on the bbq. so much more juicier this way

made some more sous vide chicken wings last nite. Spicey Seasame Soy wings tosses with parsley, thai basil, culantro, green onions and fried garlic

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Just want to post some of my wife's students since they always blow me away..

Gr. 12

Gr. 10

Gr. 12

Gr. 11

Lol thats really awesome. I'm going to come recruit.
Just kidding, I'm not going to ruin some kids lives by getting them into the professional cooking world.:ohgodwhy:

She's already doing that. haha.. Where do you work? She's always looking for places that will take a stage. She currently has them stage at hawksworth, and some other places.

Made the wife and I some cedar plank salmon with a fig glaze and some grilled lemon. Went with some crispy wedges, chunky guac and marinated tomatoes.

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having a bbq for some friends this weekend. 2 briskets, 2 rack of ribs, 2 massive steaks, smokies and 6 pounds of wings.
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Here is one of the brisket in the sous vide then seared before serving. still cooking.. it'll be a 48 hours cook

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^ where'd you buy the meat?

I got them from price pro in surrey as well as cost cutter in Blaine. Definitely cooked more than i needed. The aftermath after 10 adults were stuffed, not seen in the pics were my coleslaw and potato salad.
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Smoked mac and cheese with a surprise.. more bacon and stringy cheese curds in the middle
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Finished off the night with some variety
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if anyone of them want a summer job at cactus club, hit me up =))