72hr sous vide pork cheeks, avocado, arugula, cilantro and goat feta cheese street tacos. Black beans on the side. #foodiestuff #nomiku @eatnomiku #sousvide @modernistcusine

As soon as the pork cheeks are done, these rib tips are going for a soak in the Nomiku. #foodiestuff #nomiku @eatnomiku #sousvide @modernistcusine

Ribs rubbed. Ready for smoking on Monday. I’m gonna sous vide the tips. #foodiestuff #nomiku @eatnomiku #paleo #sousvide

Homemade bacon, fried egg, cilantro, jalapeño relish street breakfast taco. #foodiestuff

Avocado, grilled beef, blue cheese and bacon burger on a heirloom tomatoes and arugula salad. #foodiestuff #paleo

#TBT to the best salmon tartare I’ve ever had! @klm @airfrance #foodiestuff

Pork cheeks ready to be sous vide 62c for 72hrs. 1 with harissa spice and the other with thyme and ground anato seeds. Bacon fat in both. #foodiestuff #nomiku @eatnomiku #paleo #sousvide

Final course Seared Scallops with Siracha and homemade bacon. #makinbacon #paleo #foodiestuff #summerishere

Arugula, heirloom tomatoes, avocado and fresh basil from the garden. Dressed with lemon and olive oil. #foodiestuff #farmersmarket

Roasted pardon’s and shishto peppers. #foodiestuff #paleo