Food

Sounds, and looks great. Haven't tried sous vide yet, but it is on my (never ending) list of projects.

Pulled a whole pig cheek out of the freezer last night, took it off the jawbone this morning and trimmed it up, now marinading Thit Nuong style. It is not just the little cheek oyster morsel, but has has quite a lot of fat and connective tissue as well as 'jowl' meat. Thinking of slow-roasting it, rather than slicing and grilling which would be more authentic.

Got a carrot pickle on the go too. Gonna have it with rice or vermicelli tonight, then with the leftovers bring on the heinous foie gras banh mi style sandwich for lunch tomorrow.

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Sounds dope! Love some Bun! Whats your Marinade recipe?