Under Vacuum: 52 Hour Sous Vide Beef Tri Tip

Posted by johngl

Using The Google for it’s French to English translations, “sous” equals under and “vide” equals empty. Together “sous vide” translates to simply “vaccum”.  Under vacuum sounds better than under empty and it is more informative than simply vacuum so I will just run with it.

In its basic form, sous vide is a cooking method where food is placed in a plastic bag from which the air has been evacuated. Said bag of food is then placed in a water bath of a certain temperature and the food cooks at that temperature for long periods of time.  The idea here is to cook the food at the temperature you wish to serve the food.

52 Hour Sous Vide Tri Tip with Quinoa
52 Hour Sous Vide Beef Tri Tip with a Quenelle of Quinoa


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Novelty Gifts

Posted by johngl

By the very nature of this web log, people know I am into food and nearly anything remotely related to food or its preparation.  My kitchen utensils and tools collection has grown to the point that it has migrated outdoors — I keep a set of pots and pans out there on my patio kitchen — and even into my garage, which has it’s own set of cooking equipment: turkey fryer, distillation unit, overflow pots and pan storage, etc.

I have no one to blame but myself.

To add to this, friends and family (including most glorious mother-in-law), along with attorneys and health care professionals (extended family of sorts given what they know about me), add to my storage crisis by presenting me with novelty gifts to show their appreciation for my collection and kitchen skilz. I graciously accept such items and make sure I make use of them at least once.

And so it came to pass that my most skilled dental hygienist (along with input from most skilled dentist), good friends to be sure since I’m not partial to having strangers root about inside my mouth, presented me with something that actually caused me to laugh out loud:

Pot Holder

Yes, I am easily amused. Alcohol helps this amusibility weakness along considerably.

The versatility of this particular thing is amazing.

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PolyScience Smoking Gun™

Posted by johngl

Feeling a little bit like I was suffering a 1976 flashback — wandering the isles of Sid’s Head Shop in Des Moines and laughingly noticing a device called a “power hitter” — I returned home yesterday to find that most glorious spousal unit had picked up one of these:

PolyScience "Smoking Gun"

This Smoking Gun™ is produced by the good folks of PolyScience, makers of fine laboratory equipment. It even comes with a long rubber hose and shredded wood chips in two flavors: hickory and applewood. Batteries, too, were included. I was jonesing.  All I needed was something to smoke.

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Getting Juiced: The Breville Juice Fountain

Posted by johngl

Back in the day, there was a SNL clip that featured Dan Aykroyd doing that Bass-O-Matic demonstration and I can’t help but think about it whenever I juice copious amounts of anything. Somehow, it just makes the process more fun.

Definitely not bass juice

Far from being bass juice, this is a blend of carrots, apples, and a stalk of celery. It’s damn good and not-at-all fishy. It’s tasty enough that even the most glorious spousal unit drinks it. That’s one helluva endorsement.

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Kitchen Equipment: Favorites (Hand Tools) Continued

Posted by johngl

I can’t believe I have been at this blogging thing for nearly three years now.  Way back on March 9, 2008, I did a post on my favorite kitchen hand tools. In that post, I said I would do a follow-up. It only took two years and four months, but here it is.

First though, an update.

Two stage corkscrews

Obviously, these are cork screws.  They are of the two-stage variety (as was my previous favorite) but these also have a bottle opener and are a bit lighter.  When we are traveling, these come along for the ride.

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Chef’s Choice Asian Knife Sharpener (315S)

Posted by johngl

It was truly a gift of Valentine’s Day love when the most glorious spousal unit came home with this Chef’sChoice 315S Diamond Electric Sharpener for Asian-Style Knives (what a mouthful).

Chef's Choice Asian Knife Sharpener

I am not being facetious either. I fess up to having a fondness for sharp objects and a therapist might even say that cooking is just a vehicle to allow me to utilize them without looking like a hoodlum standing on a street corner flipping a butterfly knife open and closed.

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Flavia Flav

Posted by johngl

My, aren’t we pretentious.

In nearly every workplace these days, especially in the tech world, break rooms (or are they employee lounges now?) are dotted with numerous kinds of coffees and, in some cases, fancy espresso machines.

The other day, this piece of equipment showed up:

Isn’t that just fabulous?

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SousVide Supreme

Posted by johngl

There has been a lot of interest lately in my sous-vide posts, especially the ribeye, posted just a couple of weeks ago, and the lobster, posted about a year ago. I’m not complaining; these were really very worthwhile experiments.

As my regular readers know by now, my sous-vide rig is a Rube Goldberg blend of a Rival 16 quart electric roasting pan ($50 tops) and an Auber Controller (about $150 with shipping).  Born out of my desire to cook sous-vide style without investing over $1000 in an immersion circulator, this rig has done me well.

Rube Goldberg Sous Vide Rig

Now, it seems, a manufacturer has put these together into a single unit called the SousVide Supreme.

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