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Homemade whole wheat bread. 20 hour rise and 3 hour proof. It was a little dense so maybe I'll use a bit more yeast next time. Any Tips?#ChicagoFoodAuthority #EatTravelRock  #everythingerica #chicagofood  #chicagofoodie #chicagofoodbloggers #chicagofoodanddrink #foodiechats #chigram #bestfoodchicago #infatuationchi  #chicagogram #foodporn #foodstagram #foodie #instagood #foodgasm #nomnomnom #chicagolife #spoonfeed #eeeeeats #instadaily #noms #instafood #312food #homemadebread #bakng #bread

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I'm going to need a bigger cutting board. Some rib steaks about to go in the sous vide bath for 3 hours at 136 degrees.#ChicagoFoodAuthority #EatTravelRock  #everythingerica #chicagofood  #chicagofoodie #chicagofoodbloggers #chicagofoodanddrink #foodiechats #chigram #bestfoodchicago #infatuationchi  #chicagogram #foodporn #foodstagram #foodie #instagood #foodgasm #nomnomnom #chicagolife #spoonfeed #eeeeeats #instadaily #noms #instafood #312food #sousvide #anovaculinary #eattender

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Pasta game on point. 10 egg yolks, 3ish cups 00 flour, and half cup water with basil blended in. My dad made an awesome red sauce with stuffed calamari to go with it. Oh and yes, that's pasta hanging from the ceiling.#ChicagoFoodAuthority #eattravelrock #chicagofoodgirl  #everythingerica #chicagofood  #chicagofoodie #chicagofoodbloggers #chicagofoodanddrink #foodiechats #chigram #bestfoodchicago #infatuationchi  #chicagogram #foodporn #foodstagram #foodie #instagood #foodgasm #nomnomnom #chicagolife #spoonfeed #eeeeeats #instadaily #noms #instafood #312food #homemadepasta

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Sous vide pork sirloin tip roast. Cooking using this method took a cheap cut and turned it into something pretty amazing. 136 degrees for 7 hours with this marinade:¾ cup extra virgin olive oil1 cup cilantro / coriander (lightly packed)1 tbsp orange zest¾ cup orange juice (fresh)½ cup lime juice¼ cup mint leaves (lightly packed)8 garlic cloves1 tbsp fresh oregano leaves (packed) (or ½ tbsp dried oregano)2 tsp ground cumin1 tsp salthttp://www.recipetineats.com/juicy-cuban-mojo-pork-roast-chef-movie-recipe/I used a zip lock bag instead of vacuum sealing so I could leave the marinade in the bag. Got the idea after watching the movie Chef. Great flick!