Making sous-vide deep-fried burgers
Making sous-vide deep-fried burgers. This time I rubbed them with a mix of 2 tbsp fine brown sugar, 1 tbsp fine sea salt, and 1 tsp cayenne pepper. Hour at 130 F, patted dry, then in the deep fryer...
Author: Edwin Voskamp
Very highly recommended
Very highly recommended. Learn to recognize, understand, and work with the roots of communication issues.
Grosse Pointe Blank out in HD on Amazon Instant Video ..
Grosse Pointe Blank out in HD on Amazon Instant Video ... Wonder what will I be doing tonight?
Facebook Post @ 1392837174#851
The world, she is changing
The world, she is changing. I mention, on occasion, as my personal opinion only, that the e-book revolution is changing things and that many institutions we cherish will disappear. Discussing whether...
I’m developing an obsession to try a 36 hour sous-vide cooked…
I'm developing an obsession to try a 36 hour sous-vide cooked, then deep-fried all-belly porchetta.
Saving off the Facebook LookBack movie
Saving off the Facebook LookBack movie. To do so, open up the LookBack page at open up the Java Console (in Chrome, no idea about other browsers), copy & paste the text below and hit enter:...
Irene Voskamp and I will be in San Francisco this coming weekend fo
Irene Voskamp and I will be in San Francisco this coming weekend for the wedding of Madeline Ferwerda and Ben Benjamin Bernard on Saturday. But we're free for dinner Thursday (arrive SFO about 4),...
Awesome burgers: 12 oz
Awesome burgers: 12 oz. freshly coarse ground local organic grass-fed beef, cooked sous-vide for an hour at 132F, then patted dry and deep-fried at 390F for 60 seconds.
Pics of newly updated kitchen few days back
Pics of newly updated kitchen few days back.