Here’s last night’s fare. Boneless Pork Shoulder Ribs, mashed potatoes with plenty of butter, buttery organic free-range chicken gravy, and green beans with bacon. Click for hi-res.
It was a collaboration. Robert & Julie brought the mash & green beans and I did the pork & the gravy. A nice hearty meal for a cold & rainy evening.
While the shoulder ribs were not as good as pork chops sous vide, it’s probably because they need to be in the SVS longer than I had time for. Pork chops are amazing at 141F for an hour. I did these at 141 for an hour-1/2, but did not achieve the fork tender consistencies of chops. I finished them off in cast iron & bacon drippings.
Next time I’ll get them started way earlier and go for a four hour run.
For those interested in the carb intake, this was virtually the totality of it for the whole day. Earlier I’d had meatza (almost zero carb) and a shake consisting of an egg, unsweetened whey powder, a tbsp of blueberries, two big tsp of full-fat Fage yogurt, and 1/4 cup heavy cream. At any rate, we played cards until after midnight and I didn’t get tired until 1am, so I’m handling moderate starch intake very well. Definitely no post prandial elevated blood glucose crash.