Comments on: (Sweet Jesus, I made a Sous Vide machine!) Sous Vide Ribeye w/ Foie Gras Truffle Sauce

By: Mary

Mary — Fri, 15 Oct 2010 21:34:48 +0000

Great job!
I have similar SV rig but with sousvide magic controller from sousvidemagic.com. It has 2 x 4-digit displays and better precision. It comes in handy when I cook eggs at 64.3C.

By: Our Top Five “Pan Seared” Ribeye Recipes Of The Week | MeatHub

Our Top Five “Pan Seared” Ribeye Recipes Of The Week | MeatHub — Wed, 06 Oct 2010 18:39:14 +0000

[...] Sous Vide Ribeye w/ Foie Gras Truffle Sauce [...]

By: LTF

LTF — Fri, 03 Sep 2010 03:27:32 +0000

No hate. Good for you dude.

By: Roc

Roc — Wed, 01 Sep 2010 02:26:36 +0000

Looks nice… but I just made two sous vide setups for about $125 bucks… by searching eBay for mislabeled surplus immersion circulators that were being sold locally. Ka-ching! After a standard decontamination on each, have a Haake and a Cole Parmer now… Two Cambro 18 quart containers and both setups are excellent.

I bet you all hate me now.

By: LTF

LTF — Thu, 26 Aug 2010 17:05:53 +0000

Hmmm…I don’t have your email address…

By: Oliver Timonera

Oliver Timonera — Wed, 25 Aug 2010 01:32:58 +0000

Can you make sauces using a sous vide machine? like for example a bolognese sauce. Could you email me the steps? Thanks.

By: LTF

LTF — Tue, 19 Jan 2010 20:04:12 +0000

Honestly, if you have a crock pot/slow cooker that doesn’t have a digital readout (i.e. just a nob or manual on/off switch) then the Auber controller should only cost you $150 and you are up and running. All of my friends that have eaten the food that has come out of my SV setup are all complete converts now.

The wagyu actually came from this badass butcher shop in town…they occasionally get Wagyu in stock, and they are actually where I bought the grade A Foie Gras that I used for the sauce and for a previous FG post.

By: LTF

LTF — Tue, 19 Jan 2010 20:01:41 +0000

Yeah…my favorite part about how I found your site was the Sous Vide Supreme’s twitter account re-tweeted your ribeye recipe, and I noticed your post directly beneath it that basically states all of the reasons why your setup was better than the SVS. And I agreed! I guess those guys should pay more attention before linking to someone’s blog!

By: Kelsey

Kelsey — Wed, 13 Jan 2010 22:27:55 +0000

Wow. I’m impressed and pretty much in awe of your dedication to the sous-vide cause. It’s like you’re having Christmas dinner in January! I’m jealous, but not really ready to shell out the money to make this happen. Your steak sounded absolutely delicious though – where the hell did you get the Wagyu?

By: JohnGL

JohnGL — Tue, 12 Jan 2010 02:04:03 +0000

Hey there!

Thanks for you kind words! It’s nice to have been an inspiration! What is kinda funny is that when my Auber unit arrived, I used the same type of thermometer to check it!