[I ate] Prime Rib, Grilled Salmon, Fried Halibut, Fried Cod, Mac&Cheese and Dungeness Crab2yr ⋅ Micprobes ⋅ r/food
[homemade] Chicken Fried Steak Sandwich, Miso Gravy Mayo, Red Pepper Bacon Jam, Dill Pickles3yr ⋅ Micprobes ⋅ r/eatsandwiches
[homemade] Breakfast Sandwich (toasted brioche/bacon/egg/cheese/avocado/chives/kewpie mayo/hot honey/sriracha)3yr ⋅ Micprobes ⋅ r/eatsandwiches
[homemade] Surf & Turf; Grilled Ribeye Cap with Octopus and Elote Corn Puree2yr ⋅ Micprobes ⋅ r/FoodPorn
Glamour Shots, Dadeland Mall. Miami, Fl. 1994. Mom was getting shots done for herself. The staff asked “would you like to do a shoot with your son? Cause he’s been running around like some crazy ADHD devil child.” And the rest is history...3yr ⋅ Micprobes ⋅ r/blunderyears
I made Sour pickle juice jello. Which obviously goes well with a shot of whiskey.3yr ⋅ Micprobes ⋅ r/shittyfoodporn
Besides Anthony Bourdain’s Parts Unknown; is there any other doc style traveling/foods about Sichuan?1wk ⋅ Micprobes ⋅ r/chinesefood
Earlier this week I asked if I should use peppermint extract if I’m also using thin mints and Andes chocolate in a mint ice cream. The results came out perfect! A tsp of extract was just right!1yr ⋅ Micprobes ⋅ r/icecreamery
[I ate] Cheese stuffed jalapeno, wrapped in fresh salmon, wrapped in bacon -Alaska State Fair2yr ⋅ Micprobes ⋅ r/FoodPorn
For my first time SV, I went with a tri tip. I normally cook my tri tip like steak. Smoke till like 110 then sear it in hot cast iron. After research, I set the Joule for 3hrs @130. I know you can have it in there for however long but how do you know when the actual meat has reached desired temp?1yr ⋅ Micprobes ⋅ r/sousvide
[homemade] Chicken Fried Steak Sandwich, Miso Gravy Mayo, Red Pepper Bacon Jam, Dill Pickles3yr ⋅ Micprobes ⋅ r/food
Foodporn says this belongs here... cheese stuffed jalapeno, wrapped in fresh salmon, wrapped in bacon -Alaska State Fair2yr ⋅ Micprobes ⋅ r/shittyfoodporn
Was just gifted this lil guy. I cook a lot but never sous vide. Where should I start? Steaks I usually smoke at a low temp on the Traeger then sear it to holy hell on iron. What’s something I can start off with that separates sous vide from other cooking methods?1yr ⋅ Micprobes ⋅ r/sousvide
