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  1.  
    Not Chez Al. I'm doing five of seven dinners per week in the TKLabs Soo Feed apparatus. Chicken, pork chops, steaks. Tomorrow I'll be doing a beef stew in there. It's wonderful. I'm losing weight and feeling very well, digestively.
    •  
      CommentAuthorgoatcheez
    • CommentTimeFeb 24th 2019
     
    The real sous (vide) chef has learned to soft boil a proper egg in the shell (without boiling). You all might want to read up on it before you try. <evil grin>
    •  
      CommentAuthorgoatcheez
    • CommentTimeFeb 24th 2019
     
    One more sous vide challenge is bone marrow. The goal is a certain gelatinous consistency that smears well on your toast to go with your 3 minute egg.
  2.  
    ... and that's why I don't eat breakfast.
    • CommentAuthorAsterix
    • CommentTimeFeb 25th 2019
     
    So not much demand for sous vide vegetarians?
    •  
      CommentAuthorAngus
    • CommentTimeFeb 25th 2019
     
    Or bakers.
  3.  
    or candlestick makers
    •  
      CommentAuthorTrim
    • CommentTimeFeb 25th 2019
     
    Some tinkers are keen.
    •  
      CommentAuthorgoatcheez
    • CommentTimeMar 20th 2019
     
    Posted By: goatcheezOne more sous vide challenge is bone marrow. The goal is a certain gelatinous consistency that smears well on your toast to go with your 3 minute egg.


    Brains and marrow made us.
  4.  
    When the sun be shinin', and there's plenty of yarrow
    You can be sure of a very fine day tomarrow
    •  
      CommentAuthorgoatcheez
    • CommentTimeMar 20th 2019
     
    Watch out for officer Gus.