No, just one of my favorite things in sous vide. Lots more than chicken.
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it's super easy. I took that ribeye out frozen, in a vacuum seal bag. Dropped it in the heated water at 129* for 2 hours (an extra hour since it was frozen). Then I seared it in cast iron with butter. No need to rest.
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Don't you need a special machine to keep that water heated constantly at 129°? I would think the cold from the meat would cool the water otherwise.

I kinda figured it was seared in a cast iron later. Looks good.
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Carneceria El Torito II at 14th and central kck.

I've been on a taco kick and decided I'm gonna try em everywhere I can.

Had barbacoa, asada, steak, carnitas, al pastor.


All were very good. Most expensive was 1.60 rice was kinda plain and had a couple fucking peas in it.

Menu is in spanish most servers spoke spanish, but my 11 year old daughter who doesn't know one word figured out how to order.

Edit, the salsa and chips were excellent. Nice heat and very nice flavor
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Had taco republic a couple weeks ago and thought a couple of theirs were excellent too
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My boss brought some home made smoked bologna to work today. Good shit. I wish I had a smoker.
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Smoked Bologna rules.

I did a burrito with some roasted potatoes and leftover steak.
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I made hot ham and swiss.
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All this talk of bologna. Recently bought some Nathan's all beef bologna. Night and day difference from the usual stuff


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I didn't know they made bologna!

The 3-pound one I smoked was Boar's Head. It was better than Oscar Mayer.
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I haven't had baloney since I was under ten years old.
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so, only about 12 years ago, hot stuff?:-)
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So we went on a taco tour again today.

Camino real Minnesota and 7th, the best al pastor around hands down, we had three a piece.

Carneceria El Siete on 7th st, sesos, tripa, carveza

Rico taco lupe on sw blvd, pollo, carnitas that were AWESOME, chorizo( a little mild for my taste)

San Antonio on ks ave, lengua, asada, buche

Me and the wife and an old friend and his wife.
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Is that all most of you eat is pizza, Mexican or Indian food?

Any French, Greek, Spanish, Scandinavian or Russian dishes?
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Yeah THAT is all this thread is about...
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