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  1. #1
    Senior Member Mucho Bocho's Avatar
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    Surf and Turf oh my...

    lets see your interpretation of Surf and Turf. Here is a little dish i made myself last night. Sous Vide Chuck steak w/seared mushrooms and steak glaze paired with sous vide cured lemon and garlic shrimp with a black bean salad with Persian cucumbers and green peppers. Was hungry last night.

    note the nice clean slices in the Chuck from my 300 Yanigiba. Sliced through it like sushi.


  2. #2
    Looks awesome and I bet i taste even better.

  3. #3
    The alleles created by mutation may be beneficial

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    Nothing exceeds like excess. But boy does it look great.

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    stereo.pete's Avatar
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    Can you PM me the recipe for the shrimp as well as how long you sous video the chuck steak? Thanks in advance for your time.
    Twitter: @PeterDaEater

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    Senior Member Deckhand's Avatar
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    Shrimp and steak. Yum...

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    A bit but I had a coworker who loved being a short order cook and making seafood, while playing a strange mix of post-punk music. I told him he should start a surf-and-turf food truck, with a $7 skirt-steak & shrimp meal, and a $45 cowboy steak and lobster meal(because that'd be badass to have a food truck that sells steak and lobster). I said to call it "Coastal Distortion".

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    Senior Member Deckhand's Avatar
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    Mike Ness lived here and we have the lobsta truck does that count?

    http://lobstatruck.com/

    Btw that would be a cool truck.

  8. #8
    Senior Member Crothcipt's Avatar
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    Quote Originally Posted by Deckhand View Post
    Mike Ness lived here and we have the lobsta truck does that count?

    http://lobstatruck.com/

    Btw that would be a cool truck.
    Only if he is parked by the Steakezz truck.

    But that looks so sweet.

  9. #9
    Senior Member Deckhand's Avatar
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    Quote Originally Posted by Crothcipt View Post
    Only if he is parked by the Steakezz truck.

    But that looks so sweet.
    Actually it parks next to this sirloin steak and fries or sirloin tacos. Usually 4-5 other trucks there too.
    Kind of a Wednesday ritual for me.

    http://www.barcelonaonthego.com/menu/

  10. #10
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    Well I don't have any pics but when I had my upscale Tex-Mex restaurant we used to do a 5oz tenderloin topped with a 3oz crab cake and chipotle spiked hollandaise, with 1/2 a twice-baked potato and veg on the side.

    Sometimes we would vary it by substituting a couple of colossal prawns for the crab cake.

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