That’s fine. Personally I eat carbonara maybe once a year when I get a rare craving for it. The prep is very simple and I go and do other things while it sits in a bath. Then when I am ready to eat and know other people who famously disappear when food is ready to eat are also ready, I toss sauce in a bowl with pasta and I’m done. Everything is hot, over-cooking and under-cooking is impossible and there’s no having to manage temperature just so (because if you look around the internet, you’ll find people lamenting who either had things too cool to cook the eggs enough, or whose eggs got too hot and ended up with gritty sauce).
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Over the last few days I bagged some carrots using this recipe.
but seasoned with a bit of baharat seasoning from One Spice
And some sous vide pork tenderloin,
… gifted cut in medallions and then seasoned it with a honey spice mix from One Spice.
I am reducing leftover sparkling cider from New Years eve.
Hoping to finish it all in one pan using one of the recipes
“use a heavy skillet, high heat, and a combination of oil and butter… start by heating up the oil until it’s almost smoking-hot, carefully adding in the pork/carrots, then cooking it, turning occasionally, until it’s browned on most sides. I add butter just for the last few minutes of cooking…”
Maybe I will use the dreaded bottled “ghee”/clarified butter.
Ta-dah!
I served with rice.
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Sounds great, but I think cacio e pepe is even faster. I like to amp it up with strips of Hatch chilis…Hatchio e pepe.
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Why dreaded?
Love it!!
I always liked the way Richard Dawson used the word “dreaded” on Family Feud. Also, the ghee thread
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I think I’m going to try sous vide oysters!
I just bought three dozen oysters, but I’m not supposed to be using my arm for things like shucking.
This one has you put them directly in the water bath and reads
“(Note: This process does not cook the oysters. They will still be raw. It simply firms them–which can better please some palates–and makes them easier to shuck.)”
This one claims it increases shelf life.
This one has you use a bag after lining with foil to prevent puntures.
This video is of a guy who shucks them first
Has anyone tried this?
I put 8 larger (Fanny Bay, Royal Miyagi oysters) in a sous vide bag with a foil liner at 185f for 5 minutes, and there was no significant difference in flavor, texture, nor ease of shucking.
I have been a bit disappointed with the small Oishi, of which two of twelve have died so far, and another three were dry. I haven’t checked the tags to see if they were a ll harvested the same day.
Who likes chewier oysters?
The same people who slather them in cocktail sauce?
I enjoy raw oysters in (a good) cocktail sauce. If I’m served ones that are slightly off or from warmer waters, the sauce is very much appreciated.
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When I was 3 or 4 years old (I swear) my grandfather would take me to the raw bar in Baltimore’s old North Avenue Market for oysters. I didn’t even know what they were, but I ate them with him. 
. Cocktail sauce and all!
Gerbers ought to make this flavor for that very indoctrination.
Much harder to learn to love oysters later in life.
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I am sure I didn’t eat oysters until I moved to Northern California around age 30. Please don’t tell me that is “later in life”. I’m having enough trouble with mid 60’s being “later in life”. 
About 50 hours since delivery and most, if not all of the remaining 8 are still clinging hard to life ( and their shells).
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Young ‘un!
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My cats OTOH might enjoy a jar.
We accustomed our boys to raw oysters when they were 9 and 6. They were tough and wanted to please us, so they powered through textural issues and acquired the taste. We were happy about the accomplishment of broadening their culinary palates, but soon realized this was an expensive decision. Whenever oysters are on a menu they insist that we order them, and like many children, their appetites are oblivious of the cost of food.
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This is day 5 at least, and these oysters are still hanging on for dear life. This time I Sous vide for 12 minutes, and mistakenly at 184f,. They were a bit easier to open, and the few small ones were definitely dry, and had a cooked texture. Here’s a picture of the larger ones.
Trying tuna confit
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