Did a small pork shoulder 24hrs at 165 and it was excellent. Had to omit the sugar from the rub since I'm doing whole30 but used the juice from an orange instead and still got a decent bark.

While I was drying a chunk broke off and fell into my opened silverware drawer about 18" below and EXPLODED into pulled pork all by itself.

Preloading all your forks with pulled pork is hella thorough presentation. Five stars.

Hey, I don't know where to post this question, but there's lots of foodies in here.

Anybody ever had a great meal in Seoul? I've got a random 18 hour layover there and want to get some good Korean BBQ. I know I could just go down the Michelin list and pick places that serve local cuisine, but maybe someone here has better advice. Reviews for those places complain that the food isn't that different from stuff that could be had far cheaper and more authentically.

Just got a 7lb pork shoulder thats in the sous vide again, dinner tomorrow.

Also, bought the grinding kitchen aid attachement and just bought some cheap chuck steaks. Holy crap is the flavor better than any comparable priced ground beef. I mean this should be obvious but I was surprised that it was easily worth the work of the grinding process.

After the meat went through the coarse die twice I put 4 cloves of garlic and half an onion through as well which actually helps clean all the leftover beef out so win/win. Then tossed a minced jalapeno and ground black pepper. Made a few quick smashed burgers for a snack and freezing the rest. nom nom nom

Not really sure if a gratuitous picture of ground beef is a thing, but in case it is:

Breaking in a new 8qt crockpot... should be ready in another hour.




I really need to get a sous vide.

Jl,

Awesome. That makes me want to make my own ground beef. Until then, I'll use this as an excuse to post a bunch of sous vide pulled pork pics. 7lb shoulder I did for two different dinners:

Dw, yim:

Arpege eggs are awesome! My favorite prop bet ever was with a chef friend who was working at manresa and bet me I couldn't eat (20, I think it was), arpege eggs for a couple hundred dollars.

He quit making them and conceded after I happily polished off the first dozen.

pulled pork + eggs is one of the GOAT breakfast combos
Probably half the reason I make pulled pork

for thread, great stuff! I´ve been sous videing a bunch of chicken/turkey breasts lately, but gotta hop on the pork shoulder train for sure.

I made my first ribs today.
Oven @275 for 3.5 hours.

Not recipe related, but pseudo food related.

Booked tickets to fly to Rome in June. But the plan is to go to Tuscany/Umbria for 5 days and then Rome for 2 days.

I am traveling with my wife and two kids (8 & 10.) The kids are good travelers, last spring we went to San Miguel Mexico (of sort of Top Chef fame) and they were great walkers until the at the time 7 year old got food poisoning.

So where is a good location for day trips in Tuscany/Umbria as a central location. Florence is a given for a trip, but really looking for a central area where we can do a number of day trips. Or if Tuscany/Umbria is a bad choice with kids, where else should I go? Plane tickets purchased, but I am flexible to where to go in Italy. I like to drive, like good food, and I have been to Tuscany before but not Rome.

Damn, 20 is a pretty high bar! Even a dozen is no joke!!

Dw,

They are ****ing delicious!

You can't go wrong anywhere, sienna, gubbio, Assisi, etc... Any of those types of places. Also depending on your time of departure from Rome and mode of transportation I'd recommend Orvieto. It's only like an hour or 2 out of town. Good intro of what you're in for.
If driving, 100% have a GPS for getting in and out of Rome. Total nightmare.

So are chicken mcnuggets and oreos but, well, we all know how that turns out!

Thanks. We land at 9AM. So first day if the kids a willing will be a trip to Orvieto and some monster garden my son found.

Loved San Gimignano in Tuscany...Gelateria Dondoli was by far my favorite gelato I had in Italy and the cured meats and cheese everywhere, beautiful surroundings...worth a trip for sure

2 days seem a bit short for Rome.

I made this as well. Pretty good indeed.

In other sous vide news, I finally got around to trying salmon recently. Goddamn. Best thing I've made in SV for sure. Steak is relatively easy to get ~perfect with other methods but salmon is trickier in my experience. It's very sensitive to temperature, I've tried 115 and 116 so far and marginally preferred the 116. 115.5 might be right on the money.

A tuna steak I tried came out really nice as well. It seems like seared tuna is really popular in the US and I saw a lot of comments on the recipe that it was overcooked, which of course it will be if you want seared tuna, but I thought it was really nice, about spot on medium rare. I think that was at 115, might have been 110, have forgotten.

skin on salmon sous vide at 115 for 35 minutes or so then finish in a pan skin side down to get some crisp. absolutely fantastic.

Sea Bass @ 62C for 40 mins is where its at!

62 seems pretty warm...

Gonna try snapper and swordfish next I think.

Oops, i was mixing it up with bacon (which i was cooking earlier), 57C is standard for most fish.

I tried salmon at 115, much preferred it at 125. Are you guys using farmed salmon or wild? I also prefer removing the skin and then frying both sides, gets super crisp