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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 21 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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About me!

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:

  • June 13, 2014

    Short Ribs Sous Vide 72h 54C : Wine Reduction : Chimichurri : Garlic Sprouts

  • January 4, 2017
    octopus and squid in farro-sotto

    Octopus and Squid Ink Farro-Sotto

  • January 21, 2018

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

  • January 17, 2025

    Sous Vide Flank Steak and Chimichurri

  • July 5, 2015

    Sirloin Tip Sous Vide 53.3C 24h

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