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Fajita Night

That's the beef (skirt), cooked sous vide at 53C for 1.5 hours for rare. It's actually closer to medium rare in texture since it's cooked evenly through. I marinaded it during cooking with smashed and minced garlic, cumin, cayenne, Mexican oregano, soy sauce, and lime juice.
That's after searing with a blowtorch. 
Much faster than searing in a pan and it preserves the even cooking much better. If you've plunked down on a sous vide controller you may as well put down a bit more on a blowtorch. I wish I did it sooner.
I sauteed some onions and peppers, served with warmed tortillas, guacamole, salsa, hot sauce, and sliced limes.



