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main entrees, meats, recipes, sauces

Morcilla de Arroz (Blood Sausage) : Fermented Cabbage : Airy Potato Mash : Pork and Port Reduction

October 11, 2013 22 Comments
Blood Sausage

Blood Sausage. Yes. Today I finally got in the mail a few ingredients I’ve been wanting to use and experiment with. It’s kind of weird to buy food online, but I guess that’s how it works these days. They are all of spanish origin. At long last! I have some salt cod, can’t wait to […]

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main entrees, poultry, recipes

Pan Roasted Chicken Breast : Pickled Wasabi Savoy Cabbage : Port reduction : Arugula

February 25, 2013 2 Comments

Duck fat… I had this plan all worked out when I woke up today,  I was going to make duck breasts, paired with some sort of wine reduction… by the time I was finished with groceries I had picked up all kinds of things, but no duck, I couldn’t find any, I did find great […]

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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:

  • March 9, 2018

    Beer Brined Pork Shoulder Sous Vide

  • December 5, 2015
    Beef Brisket Sous Vide

    Beef Brisket Sous Vide. 48h Marinade. 32h 57C

  • February 11, 2016
    My Definition of a Perfect Egg?

    My Definition of a Perfect Egg?

  • December 26, 2017

    Sous Vide Garlic Confit : 6h @85c

  • December 11, 2019

    Sous Vide NY Steak and Black Garlic Butter.

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