#foodiestuff

Creamy polenta with horseradish, Sous Vide chuck short ribs (70.0C/24hrs) finished with bbq sauce, Sous Vide asparagus (83.0C/10min) and garnished with pickled red onion and bag juice gravy.

Taco Tuesday! Charred corn tortilla, cauliflower rice with green chillies, onion, and tomatoes, black beans and sous vide Al Pastor (63.0C/24hrs). Garnished with pickled red onion and cilantro. Radish and seasoned avocado on the side. #sousvide #sousvidecooking #sousvidenation #foodiestuff #foodporn #foodie #alpastor #tacotuesday #sousvideforthesoul #tacticalfoodlab (at Tactical Food Lab)

Sous vide herb crusted prime rib (87.8C and then temp dropped to 56.5C/9hrs) finished in a 350F oven for 20 min, rested and under the broiler for 7 min. Garlic smashed potatoes and instant pot spicy brussel sprouts on the side. Merry Xmas!! #sousvidenation #sousvide #sousvidecooking #primerib #brusselsprouts #smashedpotatoes #foodiestuff #foodie #foodporn #sousvideforthesoul #tacticalfoodlab #nerrychristmas (at Tactical Food Lab)

Sous vide veal sweetbreads on spinach. Technique described in @chefchrismcd "The Complete Sous Vide Cookbook" #sousvide #sousvidenation #sousvidecooking #sweetbreads #foodie #foodiestuff #foodporn #sousvideforthesoul #tacticalfoodlab #tbt (at Tactical Food Lab)

Sous Vide bbq chuck short ribs (70.0C/24hrs) on red lentil purée. Garnished with bag juices with veal demi glace and cilantro. #sousvide #sousvidecooking #sousvidenation #foodie #foodiestuff #foodporn #shortribs #lentils #sousvideforthesoul #tacticalfoodlab (at Tactical Food Lab)

Sous vide prime rib sandwich, horseradish cream and pickled red onion. Chipotle sweet potato fries on the side. #sousvidenation #sousvidecooking #sousvide #foodie #foodiestuff #foodporn #primerib #sando #sousvideforthesoul #tacticalfoodlab (at Tactical Food Lab)

Meat on a stick. Sous vide veal chop (57.6C/3hrs) shocked and finished in a hot skillet. Arugula, shallot, caper, EVOO and lemon salad. Hasselback sweet potato on the side. #sousvidecooking #sousvidenation #meatonastick #vealchop #foodie #foodporn #foodiestuff #sousvideforthesoul #tacticalfoodlab (at Tactical Food Lab)

Sous Vide Vietnamese pork tenderloin (sugar, fish sauce, lime juice, green onion and garlic) 58.0C/1.5hrs on rosemary baked duck fried potatoes with zucchini and red onion. Garnished with reduced bag juices and chicken demi glacé and cilantro. #sousvideforthesoul #sousvidenation #sousvidecooking #sousvide #porktenderloin #vietnamesefood #foodie #foodporn #foodiestuff #tacticalfoodlab #hellofresh (at Tactical Food Lab)