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That's pretty much the case for all curries and lots of SE and South Asian food in general!!!!

I'm late also, but I used to make pork tenderloin - I'd put a bunch of pureed chipotle in adobo in the bag and sv at 135 just until done, depending on thickenss. Chill a bit and then sear with high heat - I used to serve it with a sauce made from reduced apple juice, onion and green chilli.

Late to the party here but this post from @Shelby has nice photos of a pork tenderloin she cooked at 135°F for 2.5 hrs. That’s the timing I use, followed by a quick sear.

The aforementioned pork tenderloin spent the night in an ice bath. Just now I opened the bag and tested it. Pretty good! The seasoning (2 parts ground cumin to 1 part mild Hatch green chili powder and 1 part garlic powder) is good on it. It could use salt, but that can be added later. The texture is about right. I'm glad I didn't let it go as long as I'd originally planned. This was 140F for 3-1/2 to 4 hours. It'll be good on sandwiches or in tacos or salads. It would also go nicely in a sauce atop, oh, rice. I wouldn't go out of my way to buy this cut of meat again, but I'll easily be able to use this one. Thanks to all of you who offered advice on timing.

We all have our favorite pepper mills , or , the ones we use every day . Ive had several over the years . this one https://www.francecorner.com/2625-perfex-pepper-mill.html I got from FR many many years ago , very affordable back then , and was impressive to have , but a pain to use. the current work horse is very ordinary , but got the job done. but sometimes the mechanism would fall out , and what a mess , So : the old one , on the left the new OXO https://www.target.com/p/oxo-softworks-pepper-grinder/-/A-13557789#lnk=sametab a buck cheaper @ Amazon , but I get a % 5 discount , and was buying cat litter anyway ... OXO again came through w an item that is very easy to use , and had more features than I thought. it came w pepper corns ! ttey are not bad. very easy to adjust . you do need to turn it over to use , but then there is less pepper dribble on your counter. a delightful surprise it is !

I won't be making bread over the next few days, or roasting. But it won't stop me from making foods that some consider "winter" foods. I love a hot soup even on a really hot day.

I want that.

Coconut curry cod with sweet peppers and rice

Would storing EVOO in the fridge be a bad idea? If so, why?

Items like the above confirm there are plenty of people w extra disposable income , and no taste what so ever. why not take their money and run ?

I'm the exact opposite. Once it hits 80s,I refuse to turn on the oven-AC or no. If it can't be grilled or made stovetop, chances are it won't happen.

@Smithy I never do pork tenderloin , its basically flavorless and due to its tenderness , way over priced. I agree w the comments above . as you have picked 1240 f , < 6 H might be fine. pls let us know. one thing about tender loin , as its so neutral in flavor , adding a lot to the bag might help should the future find you w a TL Grated fresh ginger , a lot . hoisin sauce ? dijon mustard ? at the end of the SV , chill , wipe off the flavorings , to get a dry TL then pan sear very quickly ( from cold ) to get some color. slice thin,

Home cooked dinner, stir fry prawns, spinach and bean sprouts.

Home cooked breakfast and it was good

Extra Crispy Spud Buds I love crispy potatoes, and tots are no exception. Yesterday I was going to make a batch of smashed potatoes, but other obligations got in the way. I kept thinking about'em, though, and wondered how smashed Potato Tots might be. And that's what you see on the plate. Heated the tots in the microwave for about three minutes ... put 'em on parchment paper placed on a tray. When the oven beeped, I pulled out the tots on the parchment paper and put it directly on a sheet pan, separated and smashed 'em and baked in the Breville until nice and crispy. A little habanero hot sauce after the fact added some more flavor. Man ... they turned out well, and going forward I'll refine the technique. If you like crispy potatoes, and enjoy tots, this may be worth a try ...

My parents lived in Delray, and Total Wine always got a visit. There was generally something interesting to see. Wonder if there will be a batch 02?

There are a lot of words on this label, and I can't make any of them fit together in my head.

Tonight's dinner: Walking Taco variation (variation= not served in a bag)

I do pork roast in the SV, BUT I then finish for 10~15 min in a hot oven to improve the look and feel of the outside. I do Beef basically the same way. Lamb roast I find DOES not work well in the SV (not sure why) so do that in the oven in an oven bag with Rosemary, ripping open the bag to release all that lovely liquid for the last 15 mins to flavor the roasted vegetables in the same pan. This also scents the kitchen with lamb & rosemary.

Here is an interesting phenomena that may apply to corn beef We quite like pork steak (usually sirloin) but they can be a little dry after cooking, so I brine them for 24 hrs (6%). I then SV at 65C for ~3-5 hrs, then do a sear to serve. I normally vacuum pack into meal size (2 pieces) when i buy in bulk, then freeze. So I usually thaw, brine cook. Well I thought to cut down the process time a little. So Brine then freeze then they can go straight to SV with or without thawing. Whether they are thawed or put straight in the SV the end result is the same. The amount of liquid in the bag is perhaps 3 times what I get compared to the original method. Perhaps as the water freezes, it expands and when it thaws it has lots more room to exit the tissue. The meat itself is drier but probably not as dry as without the brining. I wonder if Corn Beef does the same, though it would be hard to tell because it has a lot more salt (and therefore more liquid).

Okay! Thank you both for this information. I'll pull it soon and report on the results when I try it tomorrow.

I don't think I've ever SVd a pork tenderloin...they are so tender to begin with. Pork loin is a different matter of course. Yes, longer times would be bad with this cut. Usually I pan sear and finish for 15 min at 350 or so. But if I were to SV I'd do 140 or a little less for an hour or 90min

Happily, the bottled Doritos hasn't made it to China. Yet.

For 3 inch it’s 4 1/2 hours, I just looked and the time is the same (at least for 3 and 4 inch thickness), not sure about leaving it for 24 hours, I probably wouldn’t.

Quick dinner tonight. Pan fried halibut, cilantro lime rice, and zucchini.('but was a nice 50 pounder so quite tender)