Since the thread has been rejuvenated, I might as well....
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We are cooking a ragù alla bolognese today.
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Type: Posts; User: Raffe
Since the thread has been rejuvenated, I might as well....
https://uploads.tapatalk-cdn.com/20221231/0e61cb8f8ca2d8382c137c1e12f6ee7a.jpg
We are cooking a ragù alla bolognese today.
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Meet picanha. She is joining us from Ireland.She just took a long bath (7h @ 52°).
https://uploads.tapatalk-cdn.com/20210814/a00a8f1fd0ec4a7bcb125ce060a8f78a.jpg
Bit of a fatty, isn't she?
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It's Leberkäs Sunday.
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Well....
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I want one of these:
https://i.postimg.cc/N0yj0g7c/screenshot-2021-04-25-at-19-24-30.png
Made my first salsiccia yesterday.
Cutting bacon and pork neck into slices
https://i.postimg.cc/Qd3Q5yYw/IMG-20210424-120022268.jpg
A nice mixture of salt, pepper, fennel, rosemary, garlic...
Wow, that looks great.
Sometimes, the simplest pleasures are the best: Spaghetti Carbonara.
https://i.postimg.cc/QtY5SgRs/IMG-20210314-123523279.jpg
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I hope you have some left over, I'll be over in 20 minutes. :smug:
I cook pork belly for 36 hours at 62 degrees in sous vide, then put for a few minutes under maximum heat plus grill for a crunchy crust.
Turkey, anyone?
https://www.youtube.com/watch?v=01_udUeZ2GU
https://www.youtube.com/watch?v=Akxgb5ONhB0
Cool Raffe - congrats ! You should consider buying a digital thermometer to confirm the exact cooking temperature - make or break for the success of the project ![/quote]
I got a whole armada of...
Sensational, Henrik!
I have been fascinated about this for a long time, always thought I might take a go at it. Now you got me going. My thought was to use an industrial/medical device, they come...
Sensational, Henrik!
I have been fascinated about this for a long time, always thought I might take a go at it. Now you got me going. My thought was to use an industrial/medical device, they come...