Grilled lamb chops, arugula salad, polenta crisps and avocado. #foodiestuff # polenta #paleo

Pork cheeks ready for their 72hr soak at 62c. #foodiestuff #nomiku @eatnomiku #sousvide

Salmon, pardon and shishto peppers. #foodiestuff

Sous Vide Pastrami

nomiku:

No smoker required: this pastrami recipe is slightly less salty and made solely with a Nomiku.

Cooking right in the brine at a lower temperature yields a more succulent finished product. Considering that the 48-hour cook time and sous vide method pasteurizes food, we opt not to add Insta Cure…

Marinated rib eye with habenero salsa, cilantro and avocado #foodiestuff #tacotuesday

Sous vide pulled pork, with black beans. #foodiestuff #nomiku @eatnomiku #sousvide #paleo

24 hr 71c sous vide pork. Bone comes out clean. #foodiestuff #nomiku @eatnomiku #sousvide @modernistcusine #paleo

Lamb burgers with tomato and avocado, cole slaw, and baked beans. #foodiestuff #summerishere

Squash blossoms. #foodiestuff (at Pizzeria Mozza San Diego)