Crispy turkey skin for the sous vide turkey breast that’s cooking right now (http://www.seriouseats.com/recipes/2014/11/sous-vide-turkey-breast-crispy-skin-recipe-thanksgiving.html). #homegourmet #nomnom #anova #sousvide #thefoodlab #seriouseats

Sunday dinner non-traditional paella. Garlic sausage instead of chorizo for kidlets. Turned out great though nice creamy rice with the great crusty bottom crust #yyceats #homegourmet #nomnom

Tri-Tip roast rubbed with Montreal steak spice and garlic powder. 55C for 10 hours finished on a 500 F grill with chimichurri. #sousvide #anova #yyceats #homegourmet #nomnom

So much clean brass need to get on making it dirty. #9mm #ipsc #reloading

75C eggs with hashbrown and sausage. #homegourmet #yyceats #nomnom #sousvide #anova

Fabulous Friday night dinner, Seriouseats 36 hour pork belly Porchetta (http://www.seriouseats.com/recipes/2011/12/the-food-lab-deep-fried-sous-vide-36-hour-all-belly-porchetta.html). Roasted pearl onions with balsamic and roasted cauliflower. #anova #seriouseats #sousvide #yyceats #homegourmet #nomnom #porkbelly #porchetta

Porchetta in the water bath for Friday’s dinner (http://www.seriouseats.com/recipes/2011/12/the-food-lab-deep-fried-sous-vide-36-hour-all-belly-porchetta.html) #culinary #yyceats #nomnom #homegourmet #anova #sousvide #seriouseats

Today’s culinary experiment. Home made pickled ginger (http://thepioneerwoman.com/food-and-friends/how-to-make-pickled-ginger/) very tasty even after just a few hours can’t wait to try it after a week or so. #homegourmet #yyceats #nomnom #pickling