What I ate: October 10, 2011

Breakfast: Chorizo, green pepper, jalapeño, onion and egg breakfast burrito. A quick reheat of the filling I made a few days ago, today.

Lunch: Hot dog and seasoned French fries. A Hebrew National all-beef hot dog, previously grilled, vacuum sealed and frozen. On a Barowski's wheat hot dog bun. With mustard and relish. And a Saranac Adirondack lager.

I plan my menu a week in advance and lunch was supposed to be spicy sesame beef with snow peas but after a marathon morning shopping trip (Home Depot, BJs, Wal-Mart, Bed Bath and Beyond, liquor store and grocery store) I was really in the mood for a hot dog. And beer.

I cooked a roast beef. Well, it's not actually roasted, but I trimmed, seasoned, vacuum sealed and cooked and eye round of beef in the sous vide for 2 hours at 133°F for a nice medium rare roast beef. It will be chilled then sliced into servings for roast beef and gravy, sandwiches, and stir-fry beef, vacuum sealed and frozen. Here it is ready to go into the immersion cooker.

I did the first step of making braised beef short ribs which involves browning 3.2 lbs. beef short ribs, 9 minutes on each side:

Cooking a mirepoix (onion, celery, carrot) and garlic for 20 minutes over low heat:

ate.2011.10.10.c3.jpgReady to marinate the ribs in wine overnight.

And I cooked off two pounds of bacon which will be frozen for future meals.

And I made a test batch of homemade loose chorizo sausage - I didn't stuff it into casing because it's going into tingua poblano later in the week. I'm not sure how it's going to work out - I'll post the recipe if it does. It doesn't look great here, but then again it's ground uncooked sausage, so I'm not really sure that ever looks appetizing.

About 10 oz. of the pork came from 3.2 lb. pork loin roast. 1 lb. more will go into the tingua poblano. This left a nice chunk of center cut pork left over, which I seasoned, vacuum sealed, and cooked in the sous vide for 1:30 at 155°F. That will be chilled tonight and sliced into 3.2 oz. servings for stir-fry and vacuum sealed tomorrow.

Dinner: Sushi plate. With spicy tuna nori roll (with tuna, cucumber and sriracha), and tuna, cucumber and avocado nori rolls. And a side of tuna sashimi. And a glass of Red Cliffe sauvignon blanc, New Zealand.

Dessert: 6 little squares (2 strips) of Green and Black's hazelnut and currant dark chocolate. And 2 glasses of Septima malbec.

And a banana.

Weight at beginning of the day: 110.8 lbs.
Weight at the beginning of the next day: 111.4 lbs.