WFDT?

Pigged out at Sushi Masa for lunch, so not much. Maybe a hotdog or sandwich.

Found a $10 t-bone at the local grocery store. Figured what the heck. Cheap meat is cheap. (Was select grade so not great).

Dry brined it over night and then sous vide at 125 for 2 hours. Seared on the grill for a minute a side.

Might be one of the best steaks I’ve cooked. Dry brining is the truth and I’ll be looking for more select steaks while beef prices are so high.

Also made a pot of after the boil soup. We ate good tonight.

Last time I posted about this low carb ramen, I wondered if I’d burn out on it before I ran out of it. This is the sixth and last packet, and the answer is no, I’m not burned out. (Luckily, my 12 pack order arrived yesterday.)

This one is the black garlic chicken flavor. I added chicken, spinach, mushrooms, bean sprouts, sriracha, and soy sauce. And chicken stock, because I like more liquid than the packet recipe says.

Boiled crawfish.