Xan: Sous-vide short ribs!

72-hour sous-vide short ribs at 144 degrees, and sous vide eggs:

As you can see, at 144 they are still fairly pink, and because of the long cooking time they were hard to get out of the bag without falling apart.  They were pretty good, although next time I think I will go down to 135 degrees for 72 hours.

I don't have a gratuitous shot of breaking those egg yolks, so here's one from a similar adventure a couple weeks later:

That would be Ryan's hand...

Didn't I tell you before that I just serve everything inside a spaghetti squash now?  Apparently I was actually being serious.