Got my small #sousvide unit with me (#Japan 110v is fine) - but finally after 3months using it now for tonight's #Dinner prep. #Steak (no not #Kobe ) Australian #beef this looked ok - salted + touch soy overnight, touch of peated whisky and blk pepper + hint of cumin then at my preferred 54.5 ⁰C [will let this go 1+ h]
No big pot here, so just using the rice cooker pot.
Should turn out ok... for one of many courses #AptCooking#DasInKobe #Food#Cooking
2/n
Next up - from vegetarian Indian to #Mexican#Chaat with #beef - that's right the #nachos we prepped the beef fot last night*
Reheated and topped the beef with chopped onions & cheese, bit of cilantro. Sour cream (really thick stuff here - in small jars) and pickled jalapenos on the side to customize.
Kids fixed themselves dinner just with the nacho fixings #Food#Cooking
Ok, but do y'all ever make #OCD#Nachos ? Every chip is prepared on a baking sheet with equally distributed toppings.
In my case, these MUST consist of the following layers, at a minimum: tortilla chips (duh), beans, cheese. They are briefly baked in a pre-heated toaster oven (until cheese has started to melt), then broiled until the chips start to brown on the edges.
I like adding some chopped green chilis and onion, and just a stupid amount of cheeses.