Food

I now have the hang of cooking bavette, which is bargainous and incredibly delicious

This was last nights effort. Vacuum packed with slow roast garlic and thyme and extra virgin olive oil for 48 hours.

Interesting that you used oil during the vaccuum packing - i read that it actually doesnt impart that much extra flavour from the aromatics - have you tried it without?

Cannot wait to get my Sansaire Sous Vide ciruclator (kickstarter one). Should hopefully be here before christmas.

On another note, did some pan friend Onglet (Hanger Steak) from Meat N16 on Sunday - good stuff.