LEGEND Food Porn

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BTW… for those that live in Portland, OR or nearby or are planning a trip there, I highly suggest going to Saburo’s if you like sushi. Rated as one of the best on the West Coast and I agree with that assessment. They boast Texas size sushi ant the pieces are huge. That is where I’ve had the spicy maguro salad every time I’ve gone there. It is amazing. I’m still trying to perfect it but theirs is awesome. You have to put your name on a list and wait. They’ll generally tell you about how long and we usually go around the corner to a little dive bar and have a drink then head back over. They’re always busy and there is always a line when they open. Also must have is the Amaebi. I order it just for the fried shrimp heads. They are something you have to try if you have not. We generally order only nigiri as their rolls are IMO too big to get all the flavors in one bite. My warning is to not over order but you generally only get one chance to order as they are trying to move tables as quickly as possible to get the people waiting served.
 
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It’s incredible. Comparing it to maguro is like ribeye to NY strip. It’s really expensive in the U.S., but relatively cheap over here. And I’m gong to eat the hell out of while I’m here!
Awesome. I certainly would as well. I hear it is also amazing when they do a hibachi sear on it. I've only had a couple pieces of nigiri and definitely wanted more.
 
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Here’s some things my son and I have been playing with lately. We tend to go with seafood and Asian style dishes mostly. View attachment 75845
Scallop fettuccine
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Spicy maguro salad
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Hamachi grilled on a Japanese hibachi
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Still haven’t cooked this up. It’s an A5 ribeye that we intend to sear on the habachi.
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Lobster eggs Benedict. So good!
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Spider rolls
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More sushi rolls with hamachi sashimi
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Hamachi Crudo with thinly sliced hamachi belly, cucumbers, daikon, and avocado. I drizzle a marinade that I came up with over the top. I could eat this every meal. BTW, the ginger was superfluous. It didn’t really add much so it’s more of a garnish here.
View attachment 75853
Chinese crispy pork belly. Heavy on the anise. This was crunchy goodness but seemed you could feel it blocking your arteries as you ate it. :laugh1:
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Hamachi Kama. Simple and oh so good.
View attachment 75855Grilled half pound tiger shrimp with antelope back strap.

That’s all for now folks.
Unbelievable.
All looks amazing......I really have to up my game....I haven't evolved beyond stuffed chops and smoked stuff.
 
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Ok.
So I broke down and bought a Sous Vide.

My first experiment was to pasteurize some eggs for Mayo. It’s not completely necessary, but it’s easy enough to do, to guarantee safety.
It worked very well.

My second experiment was a roast.
I was going to go with a Top Round, but they didn’t have any at the store I was at, so I settled for a lowly Eye of Round which is an even tougher roast.
Eye of round doesn’t have fat or connective tissue and isn’t a very appealing cut.

I set the Sous Vide at 131 and let it go for 24 hours.
It came out amazing!
I wasn’t expecting much, but this came out incredibly tender.

This thing is going to be fun to play with.
 
Ok.
So I broke down and bought a Sous Vide.

My first experiment was to pasteurize some eggs for Mayo. It’s not completely necessary, but it’s easy enough to do, to guarantee safety.
It worked very well.

My second experiment was a roast.
I was going to go with a Top Round, but they didn’t have any at the store I was at, so I settled for a lowly Eye of Round which is an even tougher roast.
Eye of round doesn’t have fat or connective tissue and isn’t a very appealing cut.

I set the Sous Vide at 131 and let it go for 24 hours.
It came out amazing!
I wasn’t expecting much, but this came out incredibly tender.

This thing is going to be fun to play with.
Have fun with it. I love mine. If you like a crème brûlée, you have to try it in the sous vide. Really easy. Also, get yourself a tri tip and wait to season it until after it goes through the sous vide process (I do mine at 127 for about 12 hours, then season and sear. Best way to do a tri tip. Also, beef ribs at 135 for about 2 days then season, sear, sauce sear. Best beef ribs ever.
 
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Have fun with it. I love mine. If you like a crème brûlée, you have to try it in the sous vide. Really easy. Also, get yourself a tri tip and wait to season it until after it goes through the sous vide process (I do mine at 127 for about 12 hours, then season and sear. Best way to do a tri tip. Also, beef ribs at 135 for about 2 days then season, sear, sauce sear. Best beef ribs ever.
I’ll be trying those.

I really like to smoke my Tri tip before searing, but knowing how tender I can make it is a game changer.

I usually freeze my Tri tips a few hours before throwing them on the smoker to get some more smoke time before hitting medium rare. Then I reverse sear them.
I’m going to be playing with it for sure.
 
Have fun with it. I love mine. If you like a crème brûlée, you have to try it in the sous vide. Really easy. Also, get yourself a tri tip and wait to season it until after it goes through the sous vide process (I do mine at 127 for about 12 hours, then season and sear. Best way to do a tri tip. Also, beef ribs at 135 for about 2 days then season, sear, sauce sear. Best beef ribs ever.
I remember you doing a chuck roast that looked pretty impressive