Originally Posted by
MSYtoJFKagain
I sousvide my eggs at 145 for about an hour or so. Comes out very soft but not runny. I go to 150 if it's going in a salad or something.
I'm sure they turn out great, but I can't see myself ever waiting an hour for poached eggs!
Originally Posted by
kipper
This has been the weekend of buffalo chicken... Buffalo chicken cheesesteak Friday night, buffalo chicken sliders for lunch yesterday, buffalo chicken cheesesteak last night, and buffalo chicken sliders today.
There are times when I think I could eat some form of buffalo chicken every day. I also sometimes make buffalo shrimp...a nice change of pace
and very good.
Originally Posted by
gaobest
for now, no.
Lol great response.