10 hour braised corned beef.
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Corned beef is one of those things that I really like (when done well), but it never looks appetizing. 
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What’d you use for marinade/seasoning with the sous vide?
None, just trimmed as much fat as wouldn’t render (Costco meat) before the vac seal. After the quick plunge, I dry the outside season with salt and pepper and then sear it in butter/oil herb mixture in a carbon steel pan. You can do any type of reduction or just pour the remaining hot butter over the slices. With such a large piece of meat it can handle a lot of seasoning.
This picky 
likes his with herbs and seasoning, my favorite are air-fried in olive or avocado oil with California pepper, garlic salt, rosemary, and thyme. +heinz
Salmon was pre-herbed/oiled, added old bay, dill, and half a lemon, always cooked on a cedar plank that makes the kitchen or outdoors smell like a sauna. +remoulade
While I’m posting, earlier this week
For me brown rice > white, and I prefer fried brown rice.
I reduced chicken bones → stock, cooked washed brown rice + stock in instant pot → fridge. saute olive oil + minced garlic + crushed red pepper → add trader joe’s organic school lunch looking mixed veggies. Once those are cooked I push aside, fry 2 eggs 
in center, add rice 
, sesame oil, and Flame Broiler’s magic sauce. It tastes exactly like a Reagan-era mall food court.
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Brown sugar cinnamon Pop-Tarts drizzled with Bourbon Barrel-Aged maple syrup.
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Entirely homemade? What is the “tart”? Pie crusts from a store?
Very intrigued. I’ve always liked the commercial brown sugar pop tarts…and I’ve never seen a bourbon variation.
Random fact…the pop tart man just passed away this past year IIRC. He was from MI or Ohio(?). I read a fairly interesting article on him.
No, wysiwyg, just Pop-Tarts with maple syrup.
I had more ambitious plans for them, until I realized that the carton in the refrigerator was half & half, and not whipping cream.
And for some reason I erroneously thought I had some ice cream.
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I have been meaning to try this…
I’ve done something similar, but I used pre-made pie crust. They were actually good…but obviously don’t last for 6 decades like the ones off of the shelf 
I love pop-tarts but I basically stopped eating them years ago. Turns out they’re not the best breakfast option 
Same with toaster strudels 
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Lolol I figured they were homemade because they look far too imperfect to be commercial (?). Guess I was mistaken. They’re either some brand I’ve never had, or the product has drastically changed. That’s not the pop tart I remember. 
Did you forget to toast them?
No.
One of them is trucked because I tried to grab it right after it popped up from the slot, and I overreacted to the heat.
I did use the bagel setting, though, so only the flat sides got toasted.
Crust is poofy like rx350 seats
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Would devour
