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Sous vide pork belly for lunch ...
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<blockquote data-quote="FEENIX" data-source="post: 1818213" data-attributes="member: 14204"><p>Sous vide pork belly with coarse sea salt, fresh ground black pepper, garlic powder, onion powder, and white truffle oil at 138F for 8 hours. Re-seasoned with the marinade and pan-fried on cast iron with olive oil. Served with baked cauliflower seasoned with gourmet burger seasoning blend and Aleppo Turkish chili pepper, cranberry conserves (apple, pear, pecan, orange gelatin mix), sriracha sauce and chased down with Balvenie scotch.</p><p></p><p>[ATTACH=full]171847[/ATTACH][ATTACH=full]171848[/ATTACH][ATTACH=full]171849[/ATTACH]</p><p></p><p>Cheers!</p><p></p><p>Ed</p></blockquote><p></p>
[QUOTE="FEENIX, post: 1818213, member: 14204"] Sous vide pork belly with coarse sea salt, fresh ground black pepper, garlic powder, onion powder, and white truffle oil at 138F for 8 hours. Re-seasoned with the marinade and pan-fried on cast iron with olive oil. Served with baked cauliflower seasoned with gourmet burger seasoning blend and Aleppo Turkish chili pepper, cranberry conserves (apple, pear, pecan, orange gelatin mix), sriracha sauce and chased down with Balvenie scotch. [ATTACH type="full"]171847[/ATTACH][ATTACH type="full"]171848[/ATTACH][ATTACH type="full"]171849[/ATTACH] Cheers! Ed [/QUOTE]
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Sous vide pork belly for lunch ...
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