The last post on this blog

Hello Readers!
I am excited to announce that this will be the very last post on this blog. I have moved all of the previous posts to my new website,!

At EatDrinkEXPERIENCE, you’ll find ALL of the content you enjoyed here plus some very new and exciting posts… It’s gonna be a whirlwind over the next few months and I am sure you will enjoy it!

Thanks for all of the support you have shown and thanks for reading!

Be sure to check out the new site and say hi in the comments!

The Best Steak I’ve Ever Made.


No detailed recipe tonight… I’m still getting over the meat-gasam I just had. I tried the “Sear- Sous Vide- Sear” method tonight and the results were stunning. Continue reading

Brunch With Bobby and Wylie…

So, I didn’t have brunch with these two gentlemen as the post title suggests… but this is what I think Bobby Flay and Wylie Dufresne would cook for brunch if they were collaborating… That would be a brunch that I’d like an invite to! The Ingredient list left to right: Blue Corn Meal, half and half, scallions, Beef “Cowboy steak” (Rib Eye), eggs, Activa RM (aka transglutaminase, aka meat glue), jalapeño, huitlacoche, and butter. Continue reading

Low tech Sous Vide Steak

Here you go Lance and John…
Now you have ‘no’ excuse! This was cooked in a cooler without an immersion circulator.

The steak was “sealed” in a ziplock bag- ‘no’ foodsaver needed.

Water temp was about 69C when I poured it into the cooler- enough to cover the steak by about one inch. Weighed the steak down with a small plate.

Stuck a probe thermometer in the water about an inch below the surface.

Cook time was 40 minutes. If the water had fallen below 57C, I would have added hot water to bring the temp up to around 60C.

At the end of the 40 minutes, I was at 59C… The steak came out a very good medium.

Finished it with a blow torch.

Topped with chipotle butter.

~Alvin Schultz

14 March 2010: Steak and a B%@ Job

3.14.10–Steak & a B%# Job Day.

Sous Vide Porterhouse w\ Three salts: Hickory Smoke, Chile Verde, and Black Olive.

Creamed spinach.


Crème brûlée with Pink Himalayan Salt Brittle.

Now if I could just line up that second part of the day’s celebration…