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Old 08-06-2012, 11:22 PM   #21
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out of the ashes,,,,


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Old 08-20-2012, 12:05 AM   #22
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I use my eherms system - did these ribs today:



I did the ribs sous vide, the chicken and jalepeno poppers were not sous vide - but still delicious.


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Old 08-20-2012, 12:37 AM   #23
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I cooked Ostrich in mine today....

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Old 08-20-2012, 01:16 PM   #24
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I had Ostrich in PA one time at a fancy wild game restaurant. It was very tasty.

I HAVE to remember to set up my cooker and give this a try soon. But my controller is keeping my homemade soda cold.

Eh, I think I can let the soda warm up for a few hours one time!
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Old 08-20-2012, 01:26 PM   #25
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Originally Posted by Homercidal View Post
I had Ostrich in PA one time at a fancy wild game restaurant. It was very tasty.

I HAVE to remember to set up my cooker and give this a try soon. But my controller is keeping my homemade soda cold.

Eh, I think I can let the soda warm up for a few hours one time!
That's why I bought a couple more temp controllers from ebay, they're so damn handy for stuff.
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Old 08-29-2012, 07:14 AM   #26
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The only place I recommend garlic powder over fresh garlic is in a sous vide marinade bag. It avoids the entire pockets-of-too-much-garlic, maaan.
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Old 09-03-2012, 03:45 AM   #27
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Hey Revvy I'm sure someone has asked you this already but you wouldn't happen to have a wiring diagram for your temp controller, or does it come with instructions?

Thanks

Ryan
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Old 09-03-2012, 12:59 PM   #28
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Quote:
Originally Posted by Tbone66 View Post
Hey Revvy I'm sure someone has asked you this already but you wouldn't happen to have a wiring diagram for your temp controller, or does it come with instructions?

Thanks

Ryan
I've posted it hundreds of times. Like in this thread.
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Old 09-04-2012, 01:28 AM   #29
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Quote:
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I've posted it hundreds of times. Like in this thread.
Thanks buddy, I usually use the search bar but I was feeling lazy yesterday.

You sir are a gentleman and a scholar

Ryan
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Old 09-22-2012, 09:39 PM   #30
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have been meaning to do it for a while, finally got around to it, my sous vide cooker is just my speidel braumeister herms kettle with all the middle parts taken out. this was my first attempt, and i don't have a vacuum sealer, and i don't have normal size ziplock bags, so i used a giant one and sandwiched it between the two perforated plates that normally hold the malt. they kept the bag submerged, away from the heating coil, and allowed the recirculation pump to do its thing. so i got 2 little wild boar loins, into the bag with garlic, rosemary and black pepper, and cooked them at 60c for 1.5 hours. then browned very quickly in smoking hot butter. made a sauce of reduced red wine and turkey stock from whenever the hell the last time was i cooked a turkey, found it in the freezer. served over homemade red cabbage and carrot sauerkraut, with an updated version of the ever-dull dutch classic 'stamppot', where you boil and mash up tasteless vegetables and don't season it, so it sticks in your throat. mine is celeriac, potato, kale, fried leek, mustard seed, cream, butter, salt and pepper. and a pear stewed in white wine with star anise and black peppercorns. it was flipping good!!! real good. could have cooked the boar even less but decided to err on the side of safety. came out super tender. my vegetarian girlfriend ate quite a bit more of it than i expected a vegetarian to eat. and yes, the plate is kitch. said girlfriend has the whole frigging set, mugs, bowls, you name it


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