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Dinner-to-be...

pgcath

We decided to marinate all the things.

Char Sui pork, Mojo Pork Shoulder, Carne Asada...

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Comments

fisher23

Max what time is dinner? That looks very ambitious.

pgcath

Heh. We don't have time to cook right now, so this is cooking in bulk for the week ahead... Char Sui finished overnight, and we dropped the Carne Asada in the bath as we left for the island to meet with the power folks...

Sous vide is cheat mode for great food.

fisher23

Absolutely, I have been lost for the past 10 days when I had to send my Anova to the sous vide doctor, just got it back. Thank goodness!

Robert_Conn_II_123023

The irony is that this pic doesnt look mouth-watering but it REALLY is. People may not know the magic that goes into a dish but they will definitely taste it! Great job Max! I would order two plates of that anyday.

pgcath

Had the Char Sui pork today, and it was really, really good.

I don't have any photos as we were eating on the run and it was scarfed up right off the cutting board. We were silly and didn't have hot Chinese mustard... So we improvised. Honeycup Uniquely Sharp Mustard and Coleman's English Mustard in roughly equal proportions.

Pretty sure we angered the culinary gods, but it was delicious... Easy. Fast. So good.

I am seriously loving these 8 hour recipes. They are so convenient to drop in the morning or overnight and just serve the next day. Major lazy factor props. I still don't get how people can't see how sous vide is cheat mode for easy, perfect quality food.

I said it in the user test - most people are in an abusive relationship with their cooking and they don't even know it.

reck.harm

I made some char siu the other day, and i agree ~8hr is just the perfect time, because it's basically either over night or while your at work, which makes the timing so convinient. well mine turned out more like 10 hrs, becuase i overslept, but luckiliy with sous vide that's rarely a problem. I love sous vide and am slowly infecting people around me.

pgcath

Carne Asada.

This seriously was one of the better carne asadas I've had in my life. Really complex flavor, great subtle heat, smoky, charred, tender. I loaded up a tortilla to the point Jen was like, "That's half a steak."

I felt no guilt.

pgcath

Still riffing on the Cubano...

Example of the Mojo Pork...