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Random Hero posted:Cross-post from the sous vide thread... Picked up this amazing Akaushi bavette before the weekend: Goddamn that is beautiful. Need that in my mouth pronto.
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Jan 31, 2017 21:39
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Hob_Gadling posted:Made a sammich. Ham, blue cheese and thousand island dressing. Looks like chickencheese to me. I'd eat it.
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Feb 6, 2017 00:00
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Korgan posted:
That... uh, that's something.
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Feb 25, 2017 16:53
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Croatoan posted:drat son. I really need to get a sous vide thing that looks great. I'd go a little more rare but drat. Here's some more motivation to get with the sous vide program. I made this a few days ago in the magic water bath, I wish the pics were better, but you get the point. Also, making a good crust is a smoky business folks  
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May 4, 2018 17:08
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Random Hero posted:Sous vide akaushi bavette (4hrs @ 132F) with sauteed mushrooms and green beans sitting on top of a simple pan sauce. Jesus Mary and Joseph man! That looks incredible.
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Jan 12, 2019 17:40
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BrianBoitano posted:"Everything" pretzel buns, local brats with dijon and pickled peppers, and dilled potato and pickled cucumber salad! Goddamn son, need everything on that plate in my mouth right now.
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May 27, 2019 01:14
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Never heard of ribeye cap before, but this turned out stupendously. Never finished anything on the grill this beautiful before either. Apologies for the hasty picture, I was already like halfway through eating it, I could barely stop myself...it tore apart with just my fingers. 
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Jun 7, 2020 02:46
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Torquemada posted:It’s the best bit of the animal. Yeah I had no idea, but I'm very much on the bandwagon now.
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Jun 7, 2020 13:03
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bartlebee posted:It does look beautiful. But treat yourself and let that bad boy rest so your beef juices stay in the beef and don't end up on cutting board! Would still devour. We tried so hard. We made it like 8 minutes.
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Jun 7, 2020 19:59
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