Saw this happen a couple times. Not to say I haven't had life threatening hangovers on the line before but no drinking. Love how this industry is one of the only places "just sleep it off, see you tomorrow". As long as you can hold your own, yes you never really get fucked with.
Yes bacon would be boss. My friend had some left over radish and carrots when I got his tacos at a local truck. And the sunflower seeds were a cool addition.
Also when I store the chicken, the juices are in the tub as well. So after sauteing the stuff that will go in I hit it with a bit of that juice and then throw the chicken in/turn heat off. All about keeping the filling juicy but not running all over the place.
Adjust the pepper/garlic to taste 1 crushed garlic clove 1 Lemon juiced 8 ounces silken tofu 1/3C red wine vinegar 2oz grated Parmesan 2oz Pecorino Romano 1/4C good olive oil 2t ground black pepper 2 anchovies Salt/lemon juice to taste Throw all that crap in a blender and whiz. 2T serving 64 calories and 6 grams of fat
I do 142 for 3 hours, then leave out at room temp to cool for 20 minutes before shocking. I cook in a little olive oil and 3 smashed garlic cloves per 5 beasts. It's amazing how much garlic flavor/aroma you get. I heat up everything but the chicken in a skillet then add a shredded breast at the end and turn the heat off. Such juicy chicken, you will love! Making a cesar one tonight with my silken tofu dressing. 1/2 the calories and fat of regular cesar with all the creaminess and flavor.
When I'm trying to get back on track health wise I sous vide a bunch of chicken breasts, shred into a tub and make wraps for lunch. Chicken, cabage, farro and just a tablespoon of texas thunder bbq sauce is enough for the flavor.
Love it. Though I love a fancy pants meal every once in a while my heart is still with the bread basket and butter spots (though be it most likely house baked).