Are those the Siete brand? I also have them once in a great while…
What did you Keto today?
Tricia_Roth
(Tricia Roth)
#7258
I went to a real butcher shop and bought some sirloin steak and seared them in butter on the stovetop. I seasoned them with some crazy salt and the everything but the bagel seasoning from TJs. Maybe that wasn’t ideal, but all in all, it was so good that i almost got seconds, even though I was super full.
Anyway, then I scraped a spoonful of the brown bits off the pan, and it was so good that I deglazed the pan with a little water and poured that hot mess over my Broccoli.
I also got some frozen pork belly! I have no idea what to do with it, but I’m guessing I’ll figure it out before it thaws!
Sorry, I didn’t take pics. I really just wanted to talk about my yummy steak.
Tricia_Roth
(Tricia Roth)
#7260
I don’t even know how! I’ll figure it for tomorrow. I got flank steak and pork butt, too, so I got some cooking to do.
Tmdlkwd
(Troy)
#7262
BACON, I think
Added Bacon to lettuce…added pork rinds, pickles, vinegar, garlic powder, pink salt and pepper
Cooked eggs in the bacon juice
Added Nathan’s Hot Dog…Shaped in a “ K “ for KETO😂
Kids play w their food, so can I 
Pork Rinds, pecans, unsweetened coconut, melted butter, Lindt 90% Chocolate, almond butter, cinnamon and nutmeg
Light warmed up
Ernest
(Ernest)
#7264
Grass fed tenderloin from Walmart.
Sous vide at 131 degrees for 2 hours then flash fried to finish. It was damn good.
fischersd
(Steve)
#7267
Must be a locale thing…everyone I know uses red boat.
I think most cities in Canada have gourmet groceries, so it’s pretty easy to find now. For those that don’t, I think this is the cheapest I’ve found it online: https://gourmetwarehouse.ca/fish-sauce-250ml/
…unless you have an Amazon Prime subscription: https://www.amazon.ca/Red-Boat-Fish-Sauce-Umami/dp/B00K6ZJ1W2/
In the US - everything’s cheaper in the US. 
I wish Amazon and Walmart gave us similar pricing up here on everything!!
fischersd
(Steve)
#7268
It’s very easy to get into! 
You can just start using a dutch oven, large saucepan or stock pot that you already have as your cooking vessel and clamp a sous vide device to the side of it (many of us still do that for smaller, shorter cooks). The multi-day, larger batch cooks, it’s really good to have a vessel with a lid that minimizes evaporation, so you don’t have to be adding water during your cook.
The Anova vs Joule thing is almost a religious debate. I do know that Anova puts their stuff on sale every long weekend (certainly seem to!) and that they’ll soon have greater availability of their Nano - smaller capacity, but much smaller price - selling for $99 in the US. A good entry point for a lot of people that will only be cooking for a few people. The advantage of the units with higher wattage is that they can heat up your water faster and they support a larger size of vessel. (but, if you fill your vessel with hot water and use an insulated cooler, that negates a lot of that advantage) The Nano is also much shorter, so using it with camping coolers may be problematic.
Heh…sorry…maybe that’s TMI - I tend to ramble.
Ernest
(Ernest)
#7270
My problem with Anova has been the clamp. And frankly, I’m tired of getting it replaced. It’s free, and that tells me that they know it’s an issue.
I’m going for Joule next.
MarkGossage
(bulkbiker)
#7271
What problems have you had with the clamp?
So far mine has been ok… but forewarned etc…
smsherbert
(Shayne)
#7274
All the pictures look so great!
I’m going to have a leftover ribeye steak for my “breakfast” in a few minutes. Leftover ribeye, you say, how does that happen? Because my daughter wasn’t hungry and didn’t eat hers last night… so I’m going to have it before we go grocery shopping!