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Years ago, I used to make flank steak SV pretty regularly. My goto was 131F for 24 hours, then torch before serving.

This Saturday we'll be having a Wine Time. Sous vide flank steak is planned as one of the dishes. The flank steak is 1.6 lbs, about 10" - 14" long (it's currently folded). The plan is to marinate for a few days, then sous vide. In the past we've sautéed after the sous vide has finished. Currently, no outdoor barbecue. Suggestions? Recommended time and temperature? @rotuts @gfweb @btbyrd @Okanagancook @ElsieD

After breakfast, we went back to the room to start getting everything together and pack. Our flight to Singapore left Manado at 5PM which meant that we had to check out and be on the boat back to Manado by 1:45. 2 other groups of guests were leaving at the same time since they we were all on the same flight - there's a limited way to get to/from Manado. Lunch started at 1PM, so we all had a fast lunch on the beach: Tofu, chicken curry with herbs and sambal bakar (top left), sambal matah (between the tofu and chicken) and the last dabu-dabu. I don't know why they called this black forest cake - no cherries were involved it its creation.... Last pineapple for a while.... One of the servers was so sweet - the coffee mousse was late being brought out to the buffet, so as we were eating, he came to us to let us know that it arrived and asked if he could bring us some. Note that all of the mousses (mic(c)e?) had the texture and mouthfeel of whipped cream. Unfortunately, this would be the last time we would eat until the airport in Singapore that night. The airport in Manado was pretty desolate (I don't think they had many flights that day) and had limited food options - besides, we weren't really that hungry yet. Then the 3 hour flight to Singapore was on a budget airline so nothing there either. Once in Singapore, we had to go through immigration (takes 2 seconds using their autogates) and then get our bags, and then check them in for our flight home. I had planned on getting something fast to eat at a food stall in our terminal at a place called Sarawak Gourmet which claimed to make colo mee, a famous noodle dish from Kucing - the main city of Sarawak (Malaysian Borneo), but unfortunately and surprisingly for the Singapore airport, it took forever to get our bags. They claimed that there was some kind of technical problem in getting the bags off the plane but it took at least 45 minutes to get our bags. The airport came around with a cart with snacks, but we weren't in the mood for a pack of Oreo cookies, a bag of Doritos or a Kit Kat bar. By the time we got our bags and rechecked them in, there was no way we'd be able to get something to eat as our flight was due to start boarding in about 30 minutes. We passed a French boulangerie called Paul on the way to our gate, so once we were settled, I ran back to them and grabbed their last palmier as I could grab it fast. No photos - we devoured it in the final minutes before boarding which between that and some cashews I had brought from home (yikes, I wonder what their carbon footprint was!) was enough to tide us over until meal time on the plane which could be found starting here. Getting ready to land in NY around 6AM. So that's it for this trip! Thanks for reading along and see you after the New Year!

In the video description, it says: But it’s behind a paywall for me.

Love, love, love the videos!

Last breakfast: Bacon, chocolate pancake (with rambutan honey) and awesome pastry stuffed with spiced apple. I went back and got seconds of those, to make up for all the diving we had done the last 3 days, of course. Can't get enough of this... my wife and I did our best to clean them out of pineapple at practically every meal. Toast with peanut butter - unsweetened, unsalted plain ground peanuts... the texture was runny and with the house made preserves and some salt was fantastic.

Dinner that night: Cake-bread. Very tasty with: Mild dabu-dabu. The hotel would usually provide a triple dish with dabu-dabu, sambal bakar and some olive oil but we would clean out the sambals in a couple bites so they always brought us more. That night was the night of the buffet sushi, but they also had a seafood barbeque: Grilled shrimp, tuna and squid, with red rice and dabu-dabu which is always great with fish. I can't remember when I've had as many desserts as on this trip. I kept telling myself that it was because of all of the exercise.... hehe....

Lunch that day was held "inside" - the restaurant had a roof but no walls - because was drizzling on and off: Chicken cutlet with garlic and kaffir lime rice, sambal bakar and dabu-dabu. From the side station - mackerel with coconut sauce. I really appreciated the fact that it was cooked to order - it was cooked perfectly, nicely flakey and juicy - not how the fish in the area is typically cooked which is "to death" since the fish at the market isn't refrigerated or on ice. I have to say that I was a little nervous that it wasn't thoroughly cooked knowing how fish is typically stored/treated in that area but there were no problems. One evening, the hotel even had a sushi display in the buffet but we were both too nervous to have any raw fish there. I assume that it would have been safe, but we didn't want to risk anything getting in the way of the diving, which is our whole reason for being there. Studded with slices of fresh coconut.

Breakfast the next morning: Beef sausage with sambal bakar. The sausage was simmered with onion - it kind of tasted like bologna or mortadella. Gotta have my pineapple and dragonfruit fix.... Sweet bread filled with chocolate: The chocolate interior was surprisingly not grainy like I typically see it in a chocolate croissant - pain au chocolat. More dive videos: I'd never seen this live before - a turtle at a cleaning station - several remora fish were stuck on the turtle eating whatever was stuck to its shell. Bigmouth mackerel - we saw a couple of schools of these over the few days we were there.

A couple dive videos from that day: This video shows a couple of turtles... The island of Bunaken is well known for lots of turtles but I was shocked at how many we saw over the 3 days. This is an interesting video - it shows the caretaker of the reef - the parrotfish, in action. In addition to being really colorful, they're interesting because they bite off a chunk of coral reef and then poop out sand... Dinner that night was not buffet, but plated for some reason. Menu Onion bread - like at the other hotel, the bread had a cake-like texture - this one was stuffed with sliced onion. Really tasty with a ton of the sambal dabu-dabu Amuse - a fish croquette Pork dumplings I neglected to take a photo of the main course - I got the chicken massaman curry which didn't really taste like massaman but it was tasty. Mango parfait.

The link does not give the recipe, unless I'm missing something.

Yes, I paid $329 Cdn plus some sales tax. Delivery is free. No spares for me. It was all i could do to justify buying this one given that I also have an APO. My current CSO doesn't work as well as it once did. Edited to add: @rotuts We'll have to see how much space the box takes up. On the floor in the LR we already have 1 largeish box, a tunnel, a round toy with a ball in it that he chases from time to time, a toy that has a mouse running around in circles underneath a round piece of cloth and what I call a igloo.

Duck breast with arugula salad with pearl couscous. I'm really in love with pearl couscous. Years ago I tried it (back then it was more commonly called Israeli couscous). I had mixed results as it was cooked like rice, measuring water so it would be absorbed. Now I boil in a lot of water (unmeasured), wait for it to get tender, then drain. Lots of chefs now doing the same with rice.

@ElsieD We're all quite excited about your purchase 😁

@ElsieD did you get it @ 329 CDollars ? that seems like quite a deal. how many spares are you getting ? Im sure Zeus will enjoy the new box.

It has a steam clean function.

I will, I'll post both inner and outer dimensions.

https://cuisinart.com.au/sites/cuisinart/media/products/cso-500nxa/cso500nxa-ib-23_169-august-2023.pdf User manual from the Australian Cuisinart site. It has a steam cleaning function and a dual cook function.

@ElsieD Id be interested in its inner dimensions , as 20 L isnt that helpful. and does it have a steam clean cycle as the original CSO did ? unlike the Anova Oven. thank you.

Can you let us know the actual dimensions? It looks like we have four different sets of numbers now, all slightly different! 🙂

Moe's breakfast yesterday was grilled sausage in a homemade "ball park" style bun and for today's breakfast, I made him a breakfast sandwich on one of the buttermilk biscuits I baked this morning topped with a fried ham and chive omelette and filled with cheddar cheese.

Bagel, Scottish smoked salmon, pickled herring, crudité. (Special plating for @rotuts and @gfweb).

OMG!!! I didn't realize that they made a new 500 model. Thanks to everyone here, I have three of the 300N1 ovens. I bought the second one as a back up as recommended here. But after two years in the box, I opened the second one to use just for bread. Had a stone cut so that i could bake up to 13" to 14" baguettes and I basically just use the first one as a toaster. Then I found one for sale on the local facebook market place for $50 and bought one for work.

Yes. I hope it fits.

From Costco?