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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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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:

  • March 7, 2017
    cooking chicken sous vide and pink juices

    Cooking Chicken Sous Vide and Pink Juices

  • January 23, 2020

    Sous Vide Vietnamese Fragrant Beef Stew (Bo Kho)

  • January 21, 2018

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

  • July 16, 2013
    Pasteurizing Eggs or Mayo at Home

    Pasteurizing Eggs or Mayo at Home : Sous Vide : 134.6 °F for 2hr

  • February 2, 2014

    Poulet au feu D’enfer : Enoki and Shimeji Mushrooms : Sous Vide Chicken Breast

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