Good call. I have the Searzall and it's impressive. Some good uses other than finishing sous vide items too. I've used it to crisp up skin on a turkey and add color to some smoked chicken wings.Sous vide...it's not the "cool" way, or the traditional way, but damn if it isnt the best way to get a thick steak cooked rare all the way through
I recommend a butane torch with a head like this for a great finish - https://www.amazon.com/SEARZALL-Sta...ocphy=9003022&hvtargid=pla-350616591263&psc=1
Otherwise, a piping hot cast iron does a great job too.
~20 or so of these 6-7oz batches, to roll out and cut into fettucciniWe're doing homemade pasta as both a food and activity. I'll have a bunch of charcuterie and cheese out as apps, along with chips/salsa and meatballs. Wifey and I will make all the dough beforehand, ready for guests to roll/cut (or not, i'll make a bunch beforehand too). 1 batch of 50% semolina, 1 with spices in the dough (thyme/oregano/basil) and 1 with saffron in the dough. 3 types of sauce/toppings too: marinara, pesto and cacio e pepe. Honestly its easier than it sounds as it'll all be setup beforehand. People would just assemble as they please.
Walnut Negroni? Like with Frangelico or Amareto? or something? Curious…Alright, what’s everyone making this year?
We had planned on having a couple of friends over for lunch tomorrow which escalated to 12 adults and 3 kids. Tomorrows menu includes…
Roasted peppers with mozzarella
Braised fennel
Arugula and white bean crostini
Pasta with red sauce
Roasted chicken
Drink menu is a selection of relatively cheap Italian reds, walnut Negronis, gin gimlets with angostura bitters (highly recommend), and coffee.
For dessert we have a Princesstårta from a local Swedish baker