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.

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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.

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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.

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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:

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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.

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

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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.

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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.

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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.

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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.