Sous vide Ox tail poutine. Garnished with blue cheese and cilantro. Topped with a quail egg. #foodiestuff #nomiku @eatnomiku #paleo #sousvide @modernistcusine

Ox Tails sous vide @ 100hrs @ 60c. On polenta crisps with a homemade beef and vegetable puree and garnished with cilantro. The butter added Ox tail had that buttery flavor but no difference in texture. Both fall off the bone and tender. #foodiestuff #nomiku @eatnomiku #sousvide @modernistcusine

Ox Tails simmering away. 48 hrs to go. #nomiku #sousvide @modernistcusine #paleo @eatnomiku

Happy birthday cheese burger day#foodiestuff#paleo

Today’s experiment. Seasoned and seared Ox tails. One with butter added the other no additional fat. 60c for 100hrs. Ox tail soup on Sunday. #foodiestuff #nomiku @eatnomiku #paleo #sousvide @modernistcusine

Pre and post sear for kobe beef 16 hrs at 54.5c. On left frozen and unseasoned, on right seasoned with S&P, dijon, capers, and shallot.
The seasoned meat actually had more rendered fat ( I assume the salt broke down the meat) Both tasted great however the unseasoned tasted more buttery. #foodiestuff #nomiku @eatnomiku #paleo #sousvide @modernistcusine

Food experiment. 1 kobe beef frozen and no added fat. The other seasoned and marinated and added butter. 54.5c for 16 hrs. Let’s see what happens. #foodiestuff #nomiku @eatnomiku #paleo #sousvide @modernistcusine

Uni Risotto with seared scallops
and grilled marinated baby octopus, topped with a quail egg. #foodiestuff

Game Day snack. #foodiestuff #shishto

Sous Vide lamb burger, blue cheese spicy guacamole, tomato and shishto peppers, fried quail egg on top. #foodiestuff #nomiku @eatnomiku #paleo #sousvide @modernistcusine