Saturday, December 28, 2013

I'm Back with a New Trick in My Bag!

That's right, I just flew in from New York, and boy, are my jokes tired. Wait, I think I've already used that one before...which I guess proves my point. Anyway, I've returned from Christmas break with the family, and looking forward to resuming normal production soon (for you newbies that's 2.5 videos every week!).

Technically, we're not supposed to work until the New Year, but it's been too long without a video, and I'm starting to get the shakes, so I'm going to film something today. By the way, the photo shows a very successful experiment I did cooking a prime rib "sous vide" style in a cooler. Now that I think about it, the title should actually be, "New Bag in my Tricks."

I got the idea here, and it worked beautifully! I don't think I'd be able to film, edit and post before New Year's Eve, but rest assumed this will be shared on the channel at some point. Stay tuned. I missed you all!

14 comments:

will dukeshire said...

hey chef hope you are having a great holiday...looking forward to the new year,and the new vids,starting to get withdrawl symptoms LOL

Darcy Thomas said...

I missed you probably more than i should admit. Welcome back. (I checked every day a few times just in case you snuck back :-). Happy New Year to you and yours.

masa said...

Welcome back Chef!

Laura H said...

YEAH!!!!!! You are back!!!!!!

wickets said...

Ditto on what dukes hire said

Monica said...

I look forwards to seeing your reasonable take on this technique. It looked to me ike that guy had nothing else to do all day but change water. i am sure you video will be another NOT TO BE missed recipe.

Unknown said...

Welcome back CJ
I suppose the sous vide could also be done in the wash tub with some styrofoam and a little duct tape if lacking a big cooler, eh. I'll give it a try sometime soon.

BTW... you had asked for more quinoa ideas. Here's mine:
I call it a Quinoa - Cobb Salad. I'm using a cup of uncooked quinoa, 2 hard boiled eggs, a half of a sliced avocado, 2 cups of chopped cabbage, 1 sliced and ripe heirloom tomato, 6 oz. of cooked shrimp, 3-4 sliced scallions, some diced cucumber and just a vinegar & oil dressing w/ some sesame seeds. Pretty keen huh !

JimK

Sandra from Montreal said...

Yay! Hope you had a wonderful holiday! We missed you!

Thomas S said...

Foodwishes would not be half of what it is without your jokes.

Jason said...

Jason here (TheGrillingMan.com). Just wanted to say thank you and Happy New Year!!!

Jason said...

@monica - Yeah, the water changing took up the first few hours but after that the cooler held temp quite well. A fifteen pound roast in a standard size cooler decreased the water volume such that the roast was sucking up all the heat for a bit. Rest assured, though, it wasn't hard work ... stand around, have some wine, talk to the family, then the alarm goes "Beep" and I swap water for two minutes. Easiest cooking I've ever done!

PirityĆ³ said...

Tell me about the shaking!... I realised this week, that I feel some emptiness without your videos. I don`t know: is it the food? Or is it the jokes?... I sure miss your videos.

PirityĆ³ said...

I really missed your videos! The food and he jokes altogether.

Michael C said...

Once you sous-vide in your cooler and want a little more control and finesse, without spending a ton of money check out this thread on the homebrewing forum homebrewtalk about different variations of DIY sous-vide setups. Most of them based around a simple temp controller made from a $30.00 aquarium controller. I show a modified cooler version with actual heaters added to the setup to control and maintain temps, and later versions I use utilizing the temp controller with a crock pot or a couple gallon coffee urn. If you want info on making the temp controller I can show you that too. http://www.homebrewtalk.com/f56/show-us-your-sous-vide-cooker-343738/