Live Stoner Chat Live Stoner Eats !!! Let's See what's for Dinner

[A-Train]

0 Games being played here..... hard to beat a pork belly.... skin on... shell be crispy pork belly tom for lunch... @Waira where ya at

 

[Ripper]

0 Games being played here..... hard to beat a pork belly.... skin on... shell be crispy pork belly tom for lunch...

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Good grief yum

 

[A-Train]

Good grief yum

Indeed good sir.... the belly will sit over night for the rub to soak in... all about the cumen and coriander in this recipe.... little ginger as well

 

[Ripper]

Indeed good sir.... the belly will sit over night for the rub to soak in... all about the cumen and coriander in this recipe.... little ginger as well

Oh my... sounds delicious

 

[Seabass]

How'd I miss this thread? Some amazing looking eats guys. Here's a pic of dinner last night. 48 hour sous vide short ribs on truffled polenta and a gremolata. Had a big, old vine zin with it.

 

[A-Train]

Kick ASS @Seabass ..... looks like youll fit in just fine around these parts brother

 

[A-Train]

Im a HUGE fan of the short rib... i had one not long ago... they vacum sealed it with the brine and seasoning then cooked it 48 hrs in a 140 degree water and WOW.... it was magical for sure ....

 

[FullDuplex]

Not sure how I missed this but here is one that is about to go down.......3.5 lb Bone in Ribeye....

 

[A-Train]

@Waira and @FullDuplex here with me.... my besties.... i am at peace now lol

 

[Seabass]

Im a HUGE fan of the short rib... i had one not long ago... they vacum sealed it with the brine and seasoning then cooked it 48 hrs in a 140 degree water and WOW.... it was magical for sure ....

Right on! I highly reccomend getting an immersion circulator to anyone who enjoys cooking. It makes 5 star food seem easy. Here's a pork tenderloin and eggs, good god, eggs cooked sous vide.