The Kitchen Sink

[Zazu]

Simplest recipe ever. Rump roast, keep all the juices, vacuum seal, put in at various temperatures (still experimenting). I've been experimenting with different temperatures to taste the beef at all levels of doneness.

London broil, trim fat, put in a zip-lock freezer bag (not a storage bag) with half a cup of mushroom stock. Sous vide for 18 hours at 60C. Remove, and give a quick char on a hot griddle, rest (at least 10 minutes, 20 is better) and carve.

I serve this on various starcy beds with a reduction of previous braising liquids, with diced chili peppers and dehydrated onion. Sriracha is added until SWMBO dosn't think it's plain (or I reach maximum chili tolerance).

The zip-lock bags cost less than the vacuum bags, and there's no cost for the vacuum sealer. Adding a broth makes it less of a sous vide than a braise, but that's usually a good thing. The above timing is a bit past medium rare, adjust as needed.

If two people with different tastes want the same dish, cut the roast in half, bag it twice, and put the second bag in halfway through. You get rare, she gets charcoal, both are happy.

Now, ask me how I do burgers sous vide!

[Big Wallaby]

Now, ask me how I do burgers sous vide!

Definitely going to ask; only thing I won't do is have the bun - avoiding sugar, bread, pasta, soda, all that stuff since October 6 - but nothing wrong with the meat!

Oh, and as far as fat: If it's grass-fed beef, you actually want to keep the fat.

Do we need a grass-fed cow smile?

[delsdad]

Now, ask me how I do burgers sous vide!

Definitely going to ask; only thing I won't do is have the bun - avoiding sugar, bread, pasta, soda, all that stuff since October 6 - but nothing wrong with the meat!

Oh, and as far as fat: If it's grass-fed beef, you actually want to keep the fat.

Do we need a grass-fed cow smile?

With grass between his teeth ??

[Zazu]

Now, ask me how I do burgers sous vide!

Definitely going to ask; only thing I won't do is have the bun - avoiding sugar, bread, pasta, soda, all that stuff since October 6 - but nothing wrong with the meat!

Oh, and as far as fat: If it's grass-fed beef, you actually want to keep the fat.

Actually, there's no beef at all in my burgers:

• cibatta buns
  spicy mustard (Boma Mustard recommended)
  boneless pork chops
  sliced Gouda cheese
  spicy greens to taste
  cider vinegar
  shallots
  apricot preserves
  cheap pink champagne

Select and trim boneless pork chops. Place them in zip-lock freezer bags with sufficient mushroom stock to cover, and sous vide for six to eight hours at 60C.

If needed, mix a batch of Boma Mustard (recepie on request).

Shred a quantity of shallots and place in a cold saucepan. Cover with really cheap (not more than $10) sweet pink champagne. Heat to a simmer and hold until the shallots lose their crispness. Drain, cool, then mix with a like quantity of apricot preserves. You'll know when the ratio is right when it's neither jam with onions nor onions with jam. Cool.

Coarsely chop some spicy greens (mustard greens, arugula, even basil), and toss in a very small amount of cider vinegar.

When done, remove the pork chops to a cutting board to rest for 10-15 minutes. Place them on a very hot grill just long enough to get a char. Turn, and melt a thick slice of Gouda on top while the bottom chars.

Slice and toast a cibata bun. Slather the bottom with Boma Mustard; place the pork chop and cheese on top; add some greens; put a thick glob of the shallot and apricot jam on the top bun; assemble and cut in two. Toothpicks if needed.

Recommended accompanyments are Spicy Pear Cole Slaw (recepie on request), french fired sweet potatos with five spice, and a mix of tomato water and soda (add watermelon water to sweeten).

Alternatives to the bun might be lettuce leaves or purple and sweet potato pancakes (recepie on request).

The key to this dish is the combination of pork, Gouda, and apricot. All else may be sacrificed if this trio remains.