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I'm getting to be a fat bastard, so low carb for a while Roasted cauliflower with a pepper onion tomato sauce and italian sausage. Cauliflower was actually better than pasta and fortunately there was a lot of it under the sauce. SV turkey breast with sausage and cranberry filling. Warm Brussels sprout slaw. Pork tenderloin in cumin tomato sauce with a little heat...Sauteed Onion/squash. Shackshuka Maple/chili rubbed port tenderloin with sauteed cabbage and bacon

An advantage to SV corned beef is that you can do leaner and cheaper cuts eg flank steak or round and they will still come out tender and moist. Got one going right now.

Don't think I'd do any cheese. Bechamel yes. Mushrooms. Maybe something acidic or spicy. Like gremolata or thin jalapeños.

A tortilla espanola recipe might be helpful here. Pretty much the same thing.

Sous vide does a beautiful job on short ribs. Braising is great too, and how I usually do them, but not for these monsters. I'd do SV.

tongue in cheek proof reading

Got a photo?

Thanks Shelby....The pork was done the old fashioned way. As usual, dinner was a last minute thing and I had no time to do SV.

Madiera pork tenderloin, garlic mushrooms, cooked Brussels sprout slaw

Pork loin roast (not tenderloin) dries out by the time the center is cooked...at least in my oven.

SV really shines on meat that is easily dried out (like chicken or turkey breast) or meat that is inherently tough and needs long cooking which dries it out (like pork loin). My wife won't eat a roast pork loin...too dry, but loves a SV loin which is both tender and moist

Asian Chicken Salad. It was edible.

The corner of it looks salmon-y.

Looking at it, it doesn't look like red cabbage.Looks like green cabbage with tomato sauce. Is it really red cabbage?

Glad you are back!

Whether Subway is good depends on your expectations. If you expect a real Philly hoagie you'll be disappointed. Bread is different, meats are bland but salted heavily. Low meat to bread ratio. Always amazes me that they succeed in Philly where good sandwiches abound. A testimony to advertising and location. But it isn't hideous food as these things go. Better than McD, I guess. And I've never seen a line there.

I think I might shred the surface of the pork...make it shaggy...so it will sear up easily

SarahLee, I don't think the process has gone downhill. It just didn't go where you expected. Your assumptions were questioned...but that's how science goes. Poll results were interesting. A problem with the questions were that they were "either or". Either you shop with a list or you don't. I do both. When I know wha I'm cooking I use a list when I don't I go to the store and see what moves me.

Pork loin roast stuffed with cranberry and onion chutney.

My new rule. Good thinking Weinoo.

Other approach would be to do it sous vide , slice thin, and then just crisp up a few bits to keep the rest juicy.

Having said all this...you have selected a worthy task. Most would be better off financially and nutritionally if they learned how to cook

My sense is that fast food people don't understand cooking. They were brought -up eating fast food and doritos and nobody in the household had any idea of how to make scrambled eggs or mac and cheese or beanie-weenie. Their problem isn't convenience, it's education. These folk do not need a gadget they need experience. And this is a valuable engineering point...design cannot overcome ignorance.

Just took the survey. Can't see how it could possibly help you with your task. good luck.

The issue is storage. Neither SV nor boiling kill botulism spores. If you use immediately, or after a short period of refrigeration, the spores won't have time to grow. Long storage, even in the fridge, opens the possibility of spoilage. So freeze what you can't use immediately.