yeah but it's true right. Tbh I don't see the merit of always having my iphone on me while watching tv. I always leave it on my desk and when i want to watch tv I don't want to be bothered by people + what's so difficult of turning a light on/off?

Cool. I am interested in the idea of buying a sous vide cooker, putting a steak in when I leave for work then leaving it on a timer to turn on. If I could do the timer stuff over the internet I don't need to worry about burning my house down.

Annoyingly not out in the uk yet though

Snipe is too cool for 2p2 these days but a few days ago he posted pics on facebook of his homemade sous vide cooker made out of a rice cooker. It was impressive.

Yeh, I saw that on fb too. The trouble is that the expensive part is the vacuum packing machine and you don't want to make one of those at home

YOOOOOO!!!!

Been well over a year since I posted, but somehow Keyser knows how to drag me back.

So here is a pic of my temperature controller after hours of dremel work on an over priced aluminum housing.




While this definitely works as a sous vide temp controller, I've purposely built it to be a multi tasker so that I can use it with anything I rig up such as



My Alton Brown inspired flower pot smoker. Problem here was that the hot plates kept shutting down due to their magical thermal fuse (I took 2 apart and did all kinds of rewiring and still couldn't figure out how to keep them from shutting off all the time). So now, I can rewire my heating element to plug directly into my temp controller, OR if I want to stick with charcoal - I can hook up a fan to go on to regulate air flow and feed the fire if things get too cool.

Regarding the vacuum sealing - you're absolutely right Sciolist - though in my mind - $145 ain't bad for a FoodSaver (though clearly I'm probably going to go crazy and get



at some point in the near future.

That said, you can also simply use Ziploc bags and get the air out of them by submerging the bulk of the contents below the surface of water being careful not to let water in before sealing (trick via David Chang in the Momofuku Cookbook discussing 'Ghetto Sous Vide').

I'm going to post some links, and a full write up of how I built the temperature controller on my blog soon. While I haven't really told anyone but a few close friends and fam about it yet - you guys are more than welcome to check it out if you like. Just realize it's a work in progress...

www.eatdrinkcheer.com

I like the site. We have fresh spinach in our garden and steaming is a charm. I love it with feta cheese :d

Forgot to mention - the rice cooker was just what was lying around the house to test with. Several people follow Seattle Food Geek's plans which use 3 Norpro immersion coffee heater elements and an aquarium pump to sous vide in a much larger vessel. His blog is great resource - though given the frequent burn out of the elements, I feel I greatly improved on his design simply by adding modularity.

Thank you very much! I love spinach, and really any veggie (collard green post forthcoming), though you probably can't tell from the meat-centric-ness of the site.

One thing I'd really like to recreate is a local crepe cart's 'Sauteed Spinach' crepe - which has super garlicky spinach with sundried tomatoes and tons of feta with a heavy dose of black pepper on a fresh crepe. It really is amazing and even though it's a 'late night' spot, aka after you're solidly smashed from an evening in one of the several bars around it - I've been there sober, and it's equally spectacular.

Legitimately made my day!

Snipe do you know a good recipe for a pork fillet. In holland it's called a varkenshaasje, but not sure what the english equivalent is. It's the most tender part of the pork on his back.
I can get it on a perfect temperature nicely pink inside, but want to do something awesome with it.

Got my vaccuum sealer off craigslist for $20 and it works great.

Awesome site snipe!

Tenderloin in english.

I like to grill them!

Random Olympic Pool running if anyone interested. Only $25 to enter.

http://forumserver.twoplustwo.com/69...hread-1221673/

I'm guessing varkenshaasje is just pork tenderloin, though even if it's a slightly different cut, tenderloin recipes will probably work just as well.

To be honest though, I haven't done a tenderloin in quite some time. Generally I like to brine all pork for ~1 hour in 1 quart water, 1/2 cup sugar, 1/2 cup kosher salt (unless it's a large cut like a shoulder which I tend to do an over night 'dry brine').

If you handed me a pork loin right now and didn't allow me to look at a recipe, I'd probably just try out the Fennel Rubbed Baby Back Riblets recipe though cook time / temps would likely have to be altered for the cut.

http://www.eatdrinkcheer.com/fennel-...-back-riblets/

Personally I think fennel is a fantastic compliment to pork, and that recipe is one I serve at almost every BBQ.

If I were just going to pick a recipe, I'd try

http://www.foodnetwork.com/recipes/b...ipe/index.html

or

http://www.foodnetwork.com/recipes/t...ipe/index.html

As I typically like Bobby Flay and Tyler Florence's recipes.

I'd also make use of one of these as pork loin can dry out really quickly and an in-oven instant read is a great way to get perfect doneness if cooking small quantities.

http://www.amazon.com/Polder-Origina...eywords=polder

Oh man, you guys are making me hungry. How much of a pain is it to get a sous vide rig up and running? I've been wanting to try sous vide for a long time.

Yeah pork is best served medium, IMO. The great thing about it is you can rub it with practically anything you have lying around and it will taste good--pork works well with everything.

yeah I'm just looking for variations, but we don't really grill stuff here. Our weather sucks like it's summer now, but it rains

Last time just to prepare the tenderloin I rubbed it in with salt & pepper. Seared the mofo and put it for 15 min in a preheated oven on 180 degrees and let it rest 5 minutes. The meat was moist and perfect pink on the inside.

Next time I want to do some other things with it. That chimichurri stuff looks awesome although we don't have jalapenos here. Could I use like a little tobasco? :d

If you can read a simple wiring diagram, I think the actual wiring is easy. The toughest part was the enclosure as I went heavy duty aluminum which I cut with a dremel. If you want to use tupperware though, I've seen that done as well (though it's not as esthetically pleasing). But yeah in general, it's pretty cheap and easy. I used the following sites:

http://seattlefoodgeek.com/2010/02/d...-for-about-75/

http://www.creativesparkeng.com/misc...Controller.pdf

http://www.eggchowfun.com/

I wasn't as concerned about price, and had to pick up a multimeter ($25), a nicer enclosure ($45), and some probe disconnects for modularity. If you have any questions, email me at griffin@eatdrinkcheer.com. More than happy to help.

I should add though, that this is really only half the equation. I built this first as a smoker controller, but now want to do the sous vide thing more and more, and intend to buy 3x norpro elements and an aquarium pump (3 x $7 + ~$12) or perhaps a discount crock pot (non digital) to facilitate.

Ballin' snipe. Looks pretty awesome.

As far as grilling goes - I know it's nowhere the same, but you can always pick up a grill pan or even a small hibachi / mini grill for your front porch / patio.

As far as flavor, I wouldn't use tobasco as it's pretty vinegar-y. Are there any peppers available in that region? Serrano, hanbanero, jalapeno, scotch bonnet? Realistically, it probably won't matter too too much if you just omit them as the other flavors in that recipe are pretty potent. Perhaps you can get canned chipotle peppers in adobo sauce? They might work well and add an interesting smokyness (and they are actually dried, smoked jalapenos).

Thanks man. Haven't blasted FB yet. Keep wanting it to be perfect before I really tell everyone, but guess I need to get over that.

The hidden gem in there is in the Mozza Mother's day post. The Beef Tagliata recipe is MEGA EASY and really good. Great way to impress friends if you're going to be BBQ'ing this summer.

In the same post, the meatball recipe, while more time consuming than difficult, has become one of my favorite things to make on the weekend and eat all week. They're delicious.

Tabasco works quite well actually. The vinegar is a good balance with the oil. Similar to Italian Salsa Verde.

I like a condiment on Pork that is equal parts salt, black pepper, toasted fennel seeds crushed, and .25 parts ground dried chilies. I had this when I cooked in Italy (they called it Arista mix). It is amazing with pork.

As far as the Tabasco goes, as I said, I haven't tried it, so hey - maybe it works well. I love the the habanero version, and looking at the recipe, it already has 1/4 cup red wine vinegar - so perhaps the vinegar component is negligible.

The Arista mix is the same as the fennel rub on the Mozza riblets save the crushed peppers (which would be a nice addition). Italians make really great use of fennel (and the pollen which I recently acquired a tin of but have yet to use).

Did you cook professionally over there, or just live there and pick up some cool stuff?

Awesome. I'm in a Physics department now, so I ought to be able to handle the wiring diagram, and I'm not short on multimeters . I have a dremel, and I love it. I'm more interested in the sous vide than the other options ... any chance you'll post after you've beefed yours up? If so, I'll just wait a bit longer. If you wait long enough, the Biophysical Society meeting is in San Francisco in 2014, and I can just see the thing in person .