Ramen 20170126.2019

– Soft boiled egg 5 min, then marinated in soy, mirin, & sesame oil. But didn’t have enough time to marinate properly, so put it in a vacuum sealer and let it sit for 30 min under vacuum
– chicken thighs smoked for 30 min, then traegered for another 30 at 350, sliced into strips

– frozen corn, nuked to a warmisj temp. 

– Green onions for garnish with a couple drops of sriracha, and Mexico Lindo El Capitan hot sauce (black drops)

– regular shitty chicken flavor top ramen w added garlic chili Paste

Not a Father’s Day dinner AKA a sous vide Tomahawk Steak

Start w the money shot, then the process.  2.48 lb Tomahawk Ribeye steak sous vide for 4 hours at 130 deg F, then finished on the grill + a searzall for extra side love.

So I saw these Tomahawk steaks at Costco a while back, but I didn’t think much about it at the time and ended up passing on them.  Well the following Saturday I went in to get one and there was none to be had.  Apparently they only do it occasionally.   But with Father’s this past Sunday it seemed like a perfect opportunity.

Don’t go to Costco on a Saturday morning first thing when they open thinking you’re going to beat the crowds.  So was everyone else…

Found one! 2.48 lbs is a big boy!

1/2 stick of butter for scale.  

2 3/4 inches thick!


Had to make an extra long vacuum bag.


Decided to go with rosemary and butter for the bath.


2 tablespoons of butter and a sprig on each side.  Then just tossed the extra sprig in for luck.


Suck it up buttercup.  


Ready for a leisurely 130 deg bath.


I like a 130 deg F steak.  it’s right at the edge of medium rare, but the long bath time gives the meat a gelatinous/loose/rare-ish consistency and the 130 deg F gives a perfect reddish pink throughout.

Had to breakout the Cambro food tub for the length of this bad boy.  Last time I used this I think was the 4 bone roast a couple of xmases ago.


Sat nicely at the bottom.


Timer set, now for…  couch time!


A little after 2 hours.


The butter is all melted and just infiltrating the steak.  Rosemary turning color is a good sign that we’ve gotten the good stuff from it. (I’m just making that up, I have no idea.)


Last bath pic.


Yum, looks not so appetizing. 


Even worse out of the bag.  Of course, we’re making rice in the background.


Cleaned up and dried, you can make out the rosemary pattern on the top how the vacuum bag stuck it on there.


Seasoned with Montreal Steak Seasoning, hey it’s easy and pretty good.


Product placement.


The sun was cooperating and gave me some great lighting!  I just wanted to finish the outside and give it a good sear.  So full blast on the grill 2 minutes a side.


Needed to make sure the 2 3/4 inch sides got some love.  So used the searzall to sear the edges while marking the top & bottom.


First flip showed amazing markings.


Sure, I said 2 minutes a side, but I rotate at 1 minute to try and get the nice crisscross.  Also lets me move it around to get the searzall to a better position.  Downside of a huge piece of meat is to get to the back side you have to hold your hand over the fire.  Why not move the meat?  Brilliant John.  Brilliant.


In all honesty, the fire got a bit hot and the backside had a bit more char than grill marks.  no pictures, so it didn’t happen.


Off the grill, looks like the rice is done and Kari’s thumbs up for scale.


Resting for 10 minutes.  Not the 5 normally recommended, but with this hunk of bronto I took some advice from the intertubes and let it rest for 10.


Sliced.  derp.


A little better on the presentation.  Worse on the lighting and shadows.


Are you ready for your closeup


Overall I think it went very good.  The squishy pink has that rare quality of loose flesh in your mouth.  Definitely needed some extra salt, so imagine some nice big flakes of kosher salt sprinkled over.  The butter I don’t think added much, but there was a nice savory-ness with a hint of rosemary so nice that it didn’t overpower anything.


10/10 would do again!  maybe without the huge bone.  I really just need a 1 rib roast…

Happy Mother’s Day – Haleiwa Sunrise

A Mother’s Day tradition of Hale’iwa Sunsires. Kalua pork eggs Benedict with cheddar & tomato.


Made a diagram a couple years ago.  While a picture is worth a thousand words, its not as good for search engine optimization.

  1. Arrange your english muffins on a Sheet pen or cookie sheet, and toast em under the broiler for a minute or so.  No timer, just watch.  seriously.  Watch them or they will burn.
  2. Take the muffins out and spread some butter (not pictures) on if you choose.  was thinking of using lilikoi butter or guava butter, but just used margarine.
  3. Place your cheese, we used pre-sliced cheddar, I prefer sharp. Then back into the broiler for melty cheesiness. Again, watch them or you’ll be sorry.  Take them out and keep them on standby for platting.

Obviously you’ve sliced your tomatoes. Heated up your kalua pork, chopped some parsley, have your hollandaise ready to pour, and a pot/pan/device ready to poach your eggs.

Poaching your eggs should be it’s own post.  [Post Nazi please link]

The poaching process is critical to the plating process, so have all your special orders (no tomato, no cheese, no pork, etc) spec’d out.   this is where you need your assistant if you’re doing more than 1.  One person on the poaching and one for plating.

Two cheesy muffins per plate, add slice of tomato, make a big pile of kalua pork with an indentation on the top.  Poacher then rolls your poached egg of the paper towel onto your spoon and then roll off the spoon into the indentation of the pork (repeat for other muffin).  Plater then pours the hollandaise, dusts some paprika, and tops with a sprig or sprinkle of parsley.

Plating with a mimosa.

I like taking pictures of Kari taking pictures [future link to metapics], but this time I caught Darla (Kari’s mom) taking a picture so couldn’t resist the mom meta pic.