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Larbo's Meaty Morsels and Musings

Sunday, June 20, 2010. Further Adventures Sous Vide. I tried salmon sous vide, holding it briefly at 105º, the temperature at which the fish proteins just begin to coagulate. Imagine eggs just barely set. Not a winner for my family in the texture department, and I didn't taste any improvement in the flavor, so I'm not planning to repeat this one. By the time I left, the platter had been licked – and I do mean licked! This should be the best bacon ever: full of flavor, meltingly tender, and still juicy.

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Larbo's Meaty Morsels and Musings | larbosmeatymorselsandmusings.blogspot.com Reviews

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Sunday, June 20, 2010. Further Adventures Sous Vide. I tried salmon sous vide, holding it briefly at 105º, the temperature at which the fish proteins just begin to coagulate. Imagine eggs just barely set. Not a winner for my family in the texture department, and I didn't taste any improvement in the flavor, so I'm not planning to repeat this one. By the time I left, the platter had been licked – and I do mean licked! This should be the best bacon ever: full of flavor, meltingly tender, and still juicy.

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2 larbo

3 1 comment

4 last yap

5 no comments

6 dogging it

7 17 comments

8 occasionally

9 and yet

10 blogging blues iii

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Larbo's Meaty Morsels and Musings | larbosmeatymorselsandmusings.blogspot.com Reviews

https://larbosmeatymorselsandmusings.blogspot.com

Sunday, June 20, 2010. Further Adventures Sous Vide. I tried salmon sous vide, holding it briefly at 105º, the temperature at which the fish proteins just begin to coagulate. Imagine eggs just barely set. Not a winner for my family in the texture department, and I didn't taste any improvement in the flavor, so I'm not planning to repeat this one. By the time I left, the platter had been licked – and I do mean licked! This should be the best bacon ever: full of flavor, meltingly tender, and still juicy.

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larbosmeatymorselsandmusings.blogspot.com

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Larbo's Meaty Morsels and Musings: May 2010

http://larbosmeatymorselsandmusings.blogspot.com/2010_05_01_archive.html

Monday, May 17, 2010. Is Black Dog Doggin' It? Working slowly or just pretending to work, when supposed to be working; particularly if others are working their fair share." (Urban Dictionary). The last restaurant meal I thoroughly enjoyed was at St. John's, in London, more than a year ago. So I spare myself – and everyone else – the aggravation and eat at home, and eat pretty well too, even when I eat very simply. Links to this post. Thursday, May 13, 2010. The Fat Duck Cookbook, by Heston Blumenthal.

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Larbo's Meaty Morsels and Musings: June 2010

http://larbosmeatymorselsandmusings.blogspot.com/2010_06_01_archive.html

Sunday, June 20, 2010. Further Adventures Sous Vide. I tried salmon sous vide, holding it briefly at 105º, the temperature at which the fish proteins just begin to coagulate. Imagine eggs just barely set. Not a winner for my family in the texture department, and I didn't taste any improvement in the flavor, so I'm not planning to repeat this one. By the time I left, the platter had been licked – and I do mean licked! This should be the best bacon ever: full of flavor, meltingly tender, and still juicy.

3

Larbo's Meaty Morsels and Musings: Last Yap

http://larbosmeatymorselsandmusings.blogspot.com/2010/06/last-yap.html

Tuesday, June 1, 2010. And see if that brings me one step closer to the ultimate pastrami. Stay tuned! Jason, thanks to Stewart I'd already seen that post about a chef in Oregon head-butting the organizer of a pig cook-off. Because some of the pigs used in the event hadn’t come from local farms. Wow, talk about giving local foods a black eye! But to demand that I take responsibility for errors that you have simply made up or misread into what I’ve written is a little crazy. So a 6 would translate instead...

4

Larbo's Meaty Morsels and Musings: Is Black Dog Doggin' It?

http://larbosmeatymorselsandmusings.blogspot.com/2010/05/is-black-dog-doggin-it.html

Monday, May 17, 2010. Is Black Dog Doggin' It? Working slowly or just pretending to work, when supposed to be working; particularly if others are working their fair share." (Urban Dictionary). The last restaurant meal I thoroughly enjoyed was at St. John's, in London, more than a year ago. So I spare myself – and everyone else – the aggravation and eat at home, and eat pretty well too, even when I eat very simply. May 18, 2010 at 7:59 PM. May 19, 2010 at 5:36 AM. You mention constructive criticism in you...

5

Larbo's Meaty Morsels and Musings: The Fat Duck Cookbook, by Heston Blumenthal

http://larbosmeatymorselsandmusings.blogspot.com/2010/05/fat-duck-cookbook-by-heston-blumenthal.html

Thursday, May 13, 2010. The Fat Duck Cookbook, by Heston Blumenthal. Originally released as the Big Fat Duck Cookbook (and selling for the enormous price of $250), I recently got ahold of the plebian version of his cookbook when it turned up on the shelves of my local library. As much as Heston Blumenthal’s 3-star cooking is firmly grounded in the latest scientific understanding of the elements of food, the end results are more of a synaesthetic fantasy. Here’s a taste:. Too, the guests crowded round the...

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larbosmeatymorselsandmusings.blogspot.com

Larbo's Meaty Morsels and Musings

Sunday, June 20, 2010. Further Adventures Sous Vide. I tried salmon sous vide, holding it briefly at 105º, the temperature at which the fish proteins just begin to coagulate. Imagine eggs just barely set. Not a winner for my family in the texture department, and I didn't taste any improvement in the flavor, so I'm not planning to repeat this one. By the time I left, the platter had been licked – and I do mean licked! This should be the best bacon ever: full of flavor, meltingly tender, and still juicy.

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