Blast from the past.
The Fermi Paradox :“Where Is Everybody?”
In a galaxy assumed to be filled with clever beings, why don’t we see any?
Blast from the past.
Offerings to the God of Speed - The Fastest Indian
Very nice. Love a good black and white
Pan frying sliced beef in palm kernel oil.
PS: Yes, I eat the leftover oil. To me it’s beef broth.
Some general questions
Wow. Lucky you! Probably a good story here…
Here for the food…
That’s a pound or more of Satay braised chicken breast on those skewers. Best guestimate about 150 grams of protein and doodly squat fat. Asian restaurant, so little English on the menu. The picture on the posted menu board made it look like each skewer had three pieces of shish-ka-bob-sized tidbits. I ordered six because they looked so small. Two of those chunks would have sufficed! But I ate them all, macros for the day shot to hell. Zero carb, of course. No! I did not eat the sauce, my wife ate it.
The Festival Venue
Happy birthday! Beautiful lady.
A nice, fatty 246 gram New York Strip Loin beginning its 145°F & 5:00 hour transformation to a medium well, very tender supper later this afternoon. The steak was frozen so I added an hour to the cook time. I like the concept of freezer to sous vide. Per here
I wish them well!
Today’s Sous Vide Payoff
It cooked perfectly the way I like: medium well. It didn’t get as tender as I thought it would at 4 hours. So next time I will try 6 hours. Also, aside from a strip of fat on one of the narrow sides that varied in thickness, but mostly 1/8" or a bit more, I’d really prefer to use a fattier cut of meat. I had to add fat to this meal, but still ended the day short fat a bit. See next post.
Today’s sous vide meat was low in fat so I added a ghee-based sauce. This actually turned out to be way more flavourful than I had expected. Much to my pleasant surprise. Here’s the recipe:
- ghee 35 grams
- medium Peri Peri sauce ~20 grams
- mustard ~ 1 tsp
- black pepper ~ 1/4 tsp
- lime juice ~ 1 tsp
PS: I should mention that this went through me like a bolt of Exlax!
That meat looks delicious - what cut is it? Love the ingredients in your sauce - all my favorite things - although I had to look up peri peri sauce.