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pastas, recipes, sauces

Maccheroni Arrotolati : Sweet Pork Sausage and Fennel Ragu

October 8, 2013 No Comments

The time for cozier meals is finally here. Fennel season will soon begin too. I remember when I first had fennel. Hated it. I think I had it raw on some salad. I couldn’t even pretend to like it, but why would I? nobody warned me. The strong licorice flavor? are you serious?… yikes! who […]

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appetizers, main entrees, pastas, recipes, sauces

Spaghetti : Roasted Cherry Tomatoes : Anchovies : Lemony Panko

July 11, 2013 No Comments
Roasted Cherry Tomatoes Spaghetti

Ah! finally back craving my spaghetti! I’ve been a bit out of it lately, possibly because it has been extremely hot around here (specially in a poorly ventilated kitchen like mine).Today, the weather here in Los Angeles has been a bit more forgiving, believe it or not, we even had a bit of rain. But […]

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recipes

fettuccine, sun dried tomatoes, roasted pine nuts and feta

October 28, 2012 No Comments

Here’s a quick one: Eyeballed ingredients: 2 tbsp chives chopped finely 3 tbsp sun dried tomatoes, chopped coarsely 3 tbsp feta crumbs 2 tbsp roasted pine nuts ( roast to taste) 250g fetuccini pasta made al dente in salty water (ocean salty) done! Wanna get more sous-vide cooking guides and cool cooking how-to’s in your […]

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About

Paul, the guy behind thatothercookingblog.com. Passionate about sous vide cooking, fermentation and dry curing. Love the feedback so leave some or contact me by email on the link below:

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Featured Sous Vide:

  • October 1, 2016
    sunnies and sous vide'ed steak with chimichurri sauce

    Sunnies and Sous Vide’ed Steak with Chimichurri Sauce

  • February 15, 2017

    Pork Tenderloin Sous Vide 58C 3hr and Mango Habanero Sauce

  • July 5, 2015

    Sirloin Tip Sous Vide 53.3C 24h

  • July 16, 2013
    Pasteurizing Eggs or Mayo at Home

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

  • September 2, 2016
    Bison flank steak roulade. Sous Vide. 56C 1h.

    Bison flank steak roulade. Sous Vide. 56C 1h.

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