Recent content by TATTRAT

Just got in from round 2!

Solo BD dinner, dry aged strip, maldon salt and garlic chips to finish. Broccoli and cheese sauce. <img id="hzDownscaled" style="position: absolute; top: -10000px;"><img id="hzDownscaled" style="position: absolute; top: -10000px;"><img id="hzDownscaled" style="position: absolute; top...

Got my first one! second scheduled for the 27th.

Yup. https://www.eater.com/2021/1/25/22248809/everything-bagel-seasoning-ice-cream-jenis-cream-cheese-flavor https://shop.jenis.com/ice-creams/everything-bagel-pint/ Must be popular.

I've wondered about this too. For me, the bagel IS the best part.

I know it's not a proper fish n' chips, I'm not sure if it scratched the itch or just p***ed me off, lol.

Chicken Tikka Masala w/ Cliantro-Ginger Chutney, nice for a chilly evening.

Made this over the weekend. Graham cracker crust, key lime cheesecake mousse, and a thin layer of Italian meringue on top.

Gotta Go Noodles: Stir fried noodles, left over sous vide thighs, spicy sausage, mixed veg. Fridge is ready for more provisions.

Sous vide thighs, lightly breaded and fried with rotini and broccoli in cheese sauce. Ginger Bacon BBQ sauce on the side.

It's not that the get mushy, it's that they don't really cook at all. You need to get over 185f for the pectin to start breaking down and them to get tender via sous vide. HERE'S a pretty handy guide for veggies and the like.

Some sous vide chicken thighs from tonight with salsa verde, beans and potatoes. 145 for about 3ish hours, then into a single layer to cool overnight. For service, can just go skin side down to render the fat and get it nice and crispy, flip and sear. Or dredge in flour and cornstarch and...