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main entrees, pastas, recipes, seafood

Clams and Mussels Linguine. Spanish Chorizo and a Lager Reduction.

October 12, 2015 13 Comments

Today is Canadian Turkey Day. Is it ok to question its legitimacy? It was instated in 1957. That’s like yesterday. Why call it Thanksgiving and not celebrate it with the US the same day? No idea. In any case, people do observe it and it’s a national holiday and a great excuse to celebrate and eat […]

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appetizers, asian cuisine, seafood

Geoduck Sashimi : Green Onions : Shanxi Vinegar : Chili Oil

October 27, 2014 22 Comments

Geoduck. I wish it looked more like a duck, seriously. The process of cleaning and prepping this giant clam is probably what an alien dissection must be like. Its appearance resembles, well… I don’t need to get all explicit here, the photos tell the story pretty well… But let’s talk about the positive aspects of this ugly […]

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Hey! I'm Paul, the guy behind thatothercookingblog.com. I'm super passionate about sous vide cooking, fermentation and dry curing. I also love feedback! so leave some or contact me by email on the link below:

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Featured Sous Vide:

  • December 31, 2019

    Sous Vide Soy Sauce Cornish Hen.

  • March 29, 2016

    Recipe: Easy Steak and Eggs Sous Vide!

  • January 21, 2018

    Simplest Pork Ribs Sous Vide 62C 24h. 12-hour Brine

  • August 31, 2018

    The Most Amazing Sous Vide Tri-Tip Roast

  • October 2, 2015
    Sous Vide Lamb Shank and Sour Spinach Coulis. 12h 72h 55C @ thatothercookingblog.com

    Sous Vide Lamb Shank and Sour Spinach Coulis. 72h 55C

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