MrDave
Well-Known Member
You're speakin my language. I didn't love the one time I did swordfish. Maybe it was because I did a steak instead of loin or whatever. Check out Salmon Mi Cuit if you have not. 1 hr brine, 1 hr 104F sous vide, 6hr chill. Result is like a sushi terrine. I serve as an app with wasabi whip cream, lemon zest, tobiko, and toasted nori on a beet chip.Hope your visit went well if you went to the bar! I'm usually off on sundays to catch up on school stuff though sometimes I come by to hang out and work on stuff. I messed around in the kitchen today sous viding some swordfish the end product was killller
Wife and I got caught up on a house project, so we never made it out to the farms Planning on next weekend. Good to have somewhere out there to stop and have a pint. Such a long ass roundtrip drive for some pumpkins and produce.
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