Spaghetti, Cherry Tomatoes, Olive Oil and Garlic. A touch of Balsamic.


That simple.


Mix some diced cherry tomatoes, olive oil, chopped parsley, minced garlic and balsamic vinegar in a pot. Pinch of salt. Cook the pasta al dente in salty water. Strain the pasta. Mix the pasta into the pot with the tomato vinaigrette. Serve. Crack some fresh black pepper. Done. Follow thatothercookingblog on Instagram :) Just saying…


Btw, thefeedfeed has featured some of my recipes on their site. Check em out! Thanks Julie @thefeedfeed! this is pretty awesome! Follow her on Instagram. If you’re into food photography, her feed needs to be followed. Beautiful photography. 

My Definition of a Perfect Egg?


5 hours is a long time. But if you aren’t dying for an egg right away this might be of your interest. 5 hours at 60C. The yolk is very creamy. The white is very soft but set.  I’m sure a degree or two above 60C and less time would render amazing results as well…. but this right here so far is my personal favourite. End of post. Happy Thursday. My shortest post ever.

The Wings of Change! Miso Glaze. Game On!


Never thought it would come to this but here we are, game day, chicken wings. I officially joined the other 3 trillion food blogs featuring wings today in America. Nothing wrong with that. I love those marvellous things so why not make my own wings my own way. I have to be honest. I don’t know anything about football. I plan to keep it that way too. I’m more of a soccer guy… like every 4 years for a couple of weeks and then I’m left with ZERO interest in watching sports again.  But we’re here to show off these little sticky guys not to talk about sports, so hang in there. Who won this Super Bowl? The correct answer. I don’t give a S###.


This recipe like any other wings recipe is simplicity in itself. Wings are the fattiest part of the chicken. They only have a bit of meat and a delightful amount of awesome fatty chicken skin. They are packed with flavour and make the best finger food when prepared correctly which like I said, it’s really really simple. 

Sous Vide Beef Tenderloin Medallion. 52C 1h

Really quick post. Not really a recipe. I mean, the recipe is in the title if anything. Not much more to it other than mentioning that the golden brown crust came from flash frying the whole medallions in Ghee @ 450F for about 15 secs. I just wanted to log this to keep record since is probably the best piece of steak I’ve cooked in a long time and I am very proud of it. Salt the steaks. Add to the sous vide pouches right away, and add vegetable oil . I don’t have a vacuum sealer here in Vancouver, so using the water displacement method is good but isn’t great. Adding fat to the bag gets around the issue of having some pockets of air around the meat and it probably helps the meat retain its shape better. A theory of mine…. :P Anyways, cook away. Remove from baggies and serve immediately. No need to rest the steaks. They are already at the serving temperature. Happy Sat. I had fun taking some pics. Hope you enjoy.


Ox Tail Sous Vide. 100h 60C


I’ve been eating ox tail for a while. Specially when I was a kid. This is the kind of meat that is used to flavour beef soups and makes some wonderful stews. My mom loved using it a lot but hated eating it. She literally set it aside. Not a true carnivore… obviously. Me and my cat didn’t mind its rubbery cartilaginous texture. In fact, I truly love this stuff. Many awesome dishes can thank the humble Ox’s tail for their success. Its flavour is unique and doesn’t need much help from any seasoning to bring out its boldness. This is no shy cut of meat and it’s relatively inexpensive.


Like any super tough cut, long cooking times are required to break down the collagen and make the meat tender to eat. After reading a post from my friend Stefan on Ox tail cooked sous vide I was encouraged. I’m not gonna lie, when I read about the cooking time I was … ok, I was sold! It will require more or less 100 hours of slow cooking so plan ahead… like a real far ahead, specially if you’re planning on feeding other human beings at a dinner party.


If you are obsessed about meat and don’t fear the the oceans of time between the ordinary and the awesome then this article might be of your interest. Besides, at the next potluck when the subject of slow cooking gets brought up (which I’m sure it will since you’ll be there), guess who’s gonna blow them all away.  That’s right.


But joking aside, cooking ox tail this way has definitely taken this cheap cut to a whole new dimension of wow. The meat almost melts in the mouth. Another thing to notice is the presence of some maillard reaction or at least what seems to be so. I hope that’s the case. I know this reaction can happen at very low temperatures over a long period of time… basically what happened here. Wish I knew but maybe is just oxidation. 

Pasta Carbonara


Time for some pasta fun. Last night I get a whatsapp from my ex college roommate Patty. She claims to enjoy the read but has no time to make the recipes on this blog… well, sure… (Patty, wtf!?) some take days, some are experiments, some take 20 minutes and I can’t think of anything worth calling a recipe under 5 but send them my way if you know of them! (sure, we can sear a steak or cook an egg in about than time but I wouldn’t call those recipes…?) Anyways, fair enough, most require time and I like to complicate things too, just because it pisses people of and it’s more fun. Here you go Patty, here’s a quick one so there are no excuses! “AllalLaaan!” (that’s her little kid demanding some pasta carbonara I guess)


Close your eyes italian purists out there. This could get ugly.  I have never said that I know what I’m doing in the kitchen, specially when cooking classic dishes. I also find it almost impossible to follow a recipe or even stick to the ingredient list. Maybe this way there’re better chances of running into some happy accident, who knows, but it’s definitely more fun for sure.

This is my take.

Lamb Chops and Broccoli Pesto Spaghettini.


I’m not a fan of broccoli. I eat it. It’s green. Looks and tastes better smothered in ranch sauce for sure. I’m sure I’m not alone out there. I’m also pretty sensitive to bitter tastes. I drink coffee only because I have to, I can’t enjoy it. I hate dark chocolate, I seriously hate it.  You get the idea. So back to broccoli. When broccoli is cooked, things change for the better. The bitterness becomes more pleasant and when mixed with fat, then it goes from pleasant to delicious. It’s a stupid simple recipe but one that I adore. Probably why I adore milk chocolate too.

But wait, thought it was a pasta recipe, who invited lamb chops to this party? They don’t need no invite. I love them.  They looked awesome at the supermarket and I couldn’t resist. I got them 2 days ago. They have been curing in the fridge with some salt so I had to use them. I didn’t have time to figure out a way to incorporate all these ingredients in a clever way (a composed dish?… maybe another time) so I threw them together. I did drizzle almond oil all over the dish and that kinda helped me feel better about the final result. The thing is, taste-wise?  This dish was one to remember.


Now, a question arises. To deep fry or not to deep fry these chops? the correct answer is yes, specially if you’re time pressed and not hoping to earn a michelin star anytime soon. But the truth is, if you want acceptable results in a matter of 2 minutes which includes a golden brown crust from heaven then this is probably the way to go. Sure, there are fancy ways to ensure a perfect outcome but I have zero access to that fanciness so I proceeded with my rudimentary approach and hoped for the best. And great it was. Could be better? Sure. In less than 2 minutes. Nope. 

The Simplest Roasted Chicken I Can Think of.


On this blog I have a bunch of chicken recipes. Two reasons. It’s delicious but it’s also tricky, right?  Anyone can overcook a chicken. I do it all the time. By proper standards the chicken above is overcooked. The only way to not overcook a chicken is to break it down and cook the different muscle groups in different plastic bags and off they go in the sous vide bath at their respective temperatures and cooking times.

Not everybody has sous vide equipment but it’s slowly becoming mainstream. I remember when I started cooking, I had to buy my first immersion circulator second hand on Ebay and it still was a lot pricier than the super cool ones they sell in stores today.


Not everybody has the patience for sous vide cooking. It takes a bit more planning. We live in a world that spins a little too fast constantly. Takes time learning about cooking sous vide and takes longer than traditional techniques to cook things sous vide. Probably not fish but definitely chicken and any other land animal I can think of. Ok Mr Octopus, we won’t leave you. You too take forever for a sea creature. 

Sturgeon and Squid Ink Cauliflower Puree.


Having been away from my kitchen for about a month the craving of home cooked meals is tremendous. I’ve been fantasizing about making all these new recipes and the second I get home, my mind goes blank. I can’t even put together a decent sandwich… ok I take that back, mayo and toast is a pretty awesome one. We could talk cubans here too but that’s probably a longer conversation or you can check out my take on it. Anyways, I will have to put off my cooking for a few more days until I figure out what to make.


A few more days passed. I have a jar of squid ink in my fridge and a renewed disposition to wash dishes and sharpen knives. Finding a beautiful piece of sturgeon at the local grocery store seldom happens and must be seized. I have never worked with sturgeon. I’ve only consumed the eggs and the fish itself at nice restaurant once. I bought 3 fillets. I figured I would get a crash course on sturgeon pan frying at least.

Coq au vin blanc : Wishing you a Delicious 2016!

Not much to report in the last few weeks other than I’ve been MIA again and that day job nightmares which I will spare the reader from reading are responsible for actual nightmares and my long absence… but finally I found a moment in the kitchen the day of New Year’s Eve. Just hours before 2016 this dish was in the making at my girlfriend’s house. The more common version of coq au vin is cooked in red wine, but this “white” version, at least in my “blanc” interpretation,  used Riesling wine.


This german wine can range from dry to sweet. Accidentally, ours was a sweet Riesling. I had no clue what I was getting when I bought it. The bottle was nice and the price tag even nicer. The sweetness ended up pairing really well with the chicken. Chicken and sugar go well together and this case was no exception.  Enough introductory blah blah. Let’s quickly go over how to prepare this thing and happy 2016!