The Personal Projects Edition
We decided to pursue our individual dreams for this one. We totally crushed it at dream making! My dream was to be able to cook using the sous vide technique at home, without laying out a cool grand for an immersion circulator. If I’m speaking mumbo jumbo right now, check this out! Anyway I ended up buying a $160 solution, and wanted to test it out using an unforgiving ingredient, fish. I used a nice 1 pound cut of Patagonian Toothfish, which is what Chilean Sea Bass actually is, and I sealed it in my vacuum seal bag with some herbs, olive oil, salt and pepper and dropped it in its’ water bath at 127 degrees. If you’re still wondering about sous vide cooking, part of it’s big draw is that you can never over cook something since it’s sitting water that will never exceed the desired temperature. It’s kind of weird at first to accept the fact that you can cook something in tepid water. But I accepted this long ago, and that’s why my fish turned out awesome!
Hanabi decided to kick it old school and make an elevated chicken soup. Before you get all “pssshhh open can, throw away lid, pour in pot, turn on stove! What!” about it, just know that among old school French chefs aside from the quality of your sauces, it is your mastery of soups that makes you a skilled cook. I’m a believer in that as well. So in ripping a page out of that book Hanabi stepped up his game to get this comfort staple tasting just so. Check out his borrowed recipe.
We also had some fresh, tasty beats by:
The Postal Service
and The Ruby Suns
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