scratch-mark

Sous Vide: Scrambled Eggs, Bavette, Pork Chops & Pears

December 3, 2009|Richard Nikoley||

I increasingly can’t get enough of this. And I’ll be at it again tonight — ribeye steaks for dad, I think. Two evenings ago I decided to try the scrambled eggs. I got the desired custard consistency. Unfortunately I did not get a photo as the four servings were gone immediately. I did them precisely…...

This content is for Annual Subscription, Monthly Subscription, and Free Member Content members only.
Login Join Now

Richard Nikoley

I'm Richard Nikoley. Free The Animal began in 2003 and as of 2021, contains 5,000 posts. I blog what I wish...from health, diet, and food to travel and lifestyle; to politics, social antagonism, expat-living location and time independent—while you sleep—income. I celebrate the audacity and hubris to live by your own exclusive authority and take your own chances. Read More
Pinterest118k
YouTube798
YouTube
Follow by Email8k
RSS780

Post Topics