On cooking and eating in Renton, WA.
I don’t have a smoker, so I thought I’d try brisket in a sous vide. It turned out very well.
Notes…
5lbs of brisket is about the largest I can fit in my sous vide.
For the rub I used several almost-empty spice mixes. In total, the rub was about 40% salt, 40% pepper. Before sealing it up, I added a couple drops of liquid smoke to the bag.
I cooked it for about 30 hours at 155.5
After the sous vide, I browned the brisket on acast iron in a gas grill that was at 500f. One minute per side.
Lovely higher end Italian restaurant. If your timing is right, you can watch the sun set from their patio.
A taco truck in White Center. Food is very good, though perhaps slightly pricer than other taco trucks.
Wonderful family style Italian. Higher end pricing. We had an evening dinner there with a few friends and enjoyed the food very much. The cavatelli was delicious.
Happy hour menu available.
notes on the Joy of cooking’s Mexican wedding cookies. The recipe is great. The balls can be made on the small side. We made balls too generous. The cookie ended up being to big to fit in your mouth. The balls don’t flatten much during baking.
