{"id":6840,"date":"2017-04-13T13:17:39","date_gmt":"2017-04-13T13:17:39","guid":{"rendered":"https:\/\/adamchandler.me\/blog\/?p=6840"},"modified":"2017-04-13T13:17:39","modified_gmt":"2017-04-13T13:17:39","slug":"culinary-trying-this-sous-vide-thing-with-a-t-bone-steak","status":"publish","type":"post","link":"https:\/\/adamchandler.me\/blog\/2017\/04\/13\/culinary-trying-this-sous-vide-thing-with-a-t-bone-steak\/","title":{"rendered":"Culinary: Trying this Sous Vide Thing with a T-Bone Steak"},"content":{"rendered":"<div class='__iawmlf-post-loop-links' style='display:none;' 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21:44:31&quot;,&quot;http_code&quot;:200},&quot;process&quot;:&quot;done&quot;},{&quot;id&quot;:3175,&quot;href&quot;:&quot;https:\\\/\\\/www.flickr.com\\\/photos\\\/adamjackson\\\/33846943712&quot;,&quot;archived_href&quot;:&quot;&quot;,&quot;redirect_href&quot;:&quot;&quot;,&quot;checks&quot;:[],&quot;broken&quot;:false,&quot;last_checked&quot;:null,&quot;process&quot;:&quot;done&quot;}]'><\/div>\n<p>I am not bad at cooking steam. In fact, I enjoy it quite a lot and for years I\u2019ve been doing a small marinade followed by cooking a room temp .75\u201d thick steak on a 550 degree cast iron skillet covered for a few minutes flipping only once and enjoying medium rare. I quite like my unevenly cooked steak. I prefer using a cast-iron to the grill as I do think steak needs to be intensely seared to hold in all of the juices. Marinade + some salt &amp; pepper is all you need.\u00a0<\/p>\n<p>Before Christmas, the\u00a0<a href=\"http:\/\/amzn.to\/2p0gux4\" rel=\"nofollow noopener\" target=\"_blank\">Anova Culinary Bluetooth Sous Vide Precision Cooker<\/a> was on sale for $80 (or maybe $89). I don\u2019t need smartphone integration as you can just set the temp on the device locally and have Alexa run a 3 hour timer. The advantage of the Wifi version of the cooker is the output of 900 watts over 800 so it heats up a bit faster and can combat colder foot easier.<\/p>\n<p>I decided to keep things simple. I read online that a 2\u201d thick steak is ideal and just split it up for 2 people so I grabbed a 2.5 pound porterhouse and a 2.2 pound T-Bone along with 2 bunches of Asparagus. On Sunday, I cooked the Porterhouse at 129F for 3 hours and seared it on the cast-iron skillet for 2-3 minutes at 500F.\u00a0<\/p>\n<p>This lead to a lot of blood in the meat and a real lack of flavor on the outside. On Wednesday, I cooked the T-Bone, 135F for 3.5 hours followed by 600F cast-iron skillet seared for 5 minutes per side along with 1-2 minutes along the edges to sear the grizzle.\u00a0<\/p>\n<p>For the asparagus, day one was 185 for 12 minutes but the asparagus was too raw tasting. I also only used salt &amp; pepper. Wednesday\u2019s dish was 185 for 17 minutes with the addition of oil &amp; vinegar to the bag. The steak only saw salt &amp; pepper both times.<\/p>\n<p>\u2014\u2014<\/p>\n<p>Overall, last night\u2019s meal was a huge success. Far more delicious, more flavor on the steak &amp; asparagus, the steak was still juicy and not chewy and the extra searing helped a lot. 135 is the top end of medium rare and bottom end of medium as opposed to 129 being the bottom end of medium rare. I think I prefer it closer to medium than rare although I can admit the flavor isn\u2019t as good but the consistency is better.<\/p>\n<p>I snapped a few photos with the Panasonic DMC-LX10 during the process. They came out okay.<\/p>\n<p><a title=\"View &#039;Sous Vide T-Bone Steak&#039; on Flickr.com\" href=\"https:\/\/www.flickr.com\/photos\/adamjackson\/33616452630\" rel=\"nofollow noopener\" target=\"_blank\"><img  loading=\"lazy\"  decoding=\"async\"  style=\"display: block; margin-left: auto; margin-right: auto;\"  src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAAEAAAABAQMAAAAl21bKAAAAA1BMVEUAAP+KeNJXAAAAAXRSTlMAQObYZgAAAAlwSFlzAAAOxAAADsQBlSsOGwAAAApJREFUCNdjYAAAAAIAAeIhvDMAAAAASUVORK5CYII=\"  alt=\"Sous Vide T-Bone Steak\"  width=\"427\"  height=\"640\"  border=\"0\"  class=\" pk-lazyload\"  data-pk-sizes=\"auto\"  data-pk-src=\"https:\/\/farm3.staticflickr.com\/2912\/33616452630_05a1af11ce_z.jpg\" ><\/a><\/p>\n<p><a title=\"View &#039;Sous Vide T-Bone Steak&#039; on Flickr.com\" href=\"https:\/\/www.flickr.com\/photos\/adamjackson\/34002020895\" rel=\"nofollow noopener\" target=\"_blank\"><img  loading=\"lazy\"  decoding=\"async\"  style=\"display: block; margin-left: auto; margin-right: auto;\"  src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAAEAAAABAQMAAAAl21bKAAAAA1BMVEUAAP+KeNJXAAAAAXRSTlMAQObYZgAAAAlwSFlzAAAOxAAADsQBlSsOGwAAAApJREFUCNdjYAAAAAIAAeIhvDMAAAAASUVORK5CYII=\"  alt=\"Sous Vide T-Bone Steak\"  width=\"640\"  height=\"427\"  border=\"0\"  class=\" pk-lazyload\"  data-pk-sizes=\"auto\"  data-pk-src=\"https:\/\/farm3.staticflickr.com\/2825\/34002020895_80b21a2104_z.jpg\" ><\/a><\/p>\n<p><a title=\"View &#039;Sous Vide T-Bone Steak&#039; on Flickr.com\" href=\"https:\/\/www.flickr.com\/photos\/adamjackson\/33158563674\" rel=\"nofollow noopener\" target=\"_blank\"><img  loading=\"lazy\"  decoding=\"async\"  style=\"display: block; margin-left: auto; margin-right: auto;\"  src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAAEAAAABAQMAAAAl21bKAAAAA1BMVEUAAP+KeNJXAAAAAXRSTlMAQObYZgAAAAlwSFlzAAAOxAAADsQBlSsOGwAAAApJREFUCNdjYAAAAAIAAeIhvDMAAAAASUVORK5CYII=\"  alt=\"Sous Vide T-Bone Steak\"  width=\"640\"  height=\"427\"  border=\"0\"  class=\" pk-lazyload\"  data-pk-sizes=\"auto\"  data-pk-src=\"https:\/\/farm3.staticflickr.com\/2840\/33158563674_fcde62b825_z.jpg\" ><\/a><\/p>\n<p><a title=\"View &#039;First Try Sous Vide T-Bone&#039; on Flickr.com\" href=\"https:\/\/www.flickr.com\/photos\/adamjackson\/33161240494\" rel=\"nofollow noopener\" target=\"_blank\"><img  loading=\"lazy\"  decoding=\"async\"  style=\"display: block; margin-left: auto; margin-right: auto;\"  src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAAEAAAABAQMAAAAl21bKAAAAA1BMVEUAAP+KeNJXAAAAAXRSTlMAQObYZgAAAAlwSFlzAAAOxAAADsQBlSsOGwAAAApJREFUCNdjYAAAAAIAAeIhvDMAAAAASUVORK5CYII=\"  alt=\"First Try Sous Vide T-Bone\"  width=\"640\"  height=\"427\"  border=\"0\"  class=\" pk-lazyload\"  data-pk-sizes=\"auto\"  data-pk-src=\"https:\/\/farm3.staticflickr.com\/2813\/33161240494_ba4213fe21_z.jpg\" ><\/a><\/p>\n<p><a title=\"View &#039;First Try Sous Vide T-Bone&#039; on Flickr.com\" href=\"https:\/\/www.flickr.com\/photos\/adamjackson\/33846934922\" rel=\"nofollow noopener\" target=\"_blank\"><img  loading=\"lazy\"  decoding=\"async\"  style=\"display: block; margin-left: auto; margin-right: auto;\"  src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAAEAAAABAQMAAAAl21bKAAAAA1BMVEUAAP+KeNJXAAAAAXRSTlMAQObYZgAAAAlwSFlzAAAOxAAADsQBlSsOGwAAAApJREFUCNdjYAAAAAIAAeIhvDMAAAAASUVORK5CYII=\"  alt=\"First Try Sous Vide T-Bone\"  width=\"640\"  height=\"427\"  border=\"0\"  class=\" pk-lazyload\"  data-pk-sizes=\"auto\"  data-pk-src=\"https:\/\/farm4.staticflickr.com\/3942\/33846934922_5cda4dc6bf_z.jpg\" ><\/a><\/p>\n<p>&#8216;<\/p>\n<p><a title=\"View &#039;First Try Sous Vide T-Bone&#039; on Flickr.com\" href=\"https:\/\/www.flickr.com\/photos\/adamjackson\/33875030341\" rel=\"nofollow noopener\" target=\"_blank\"><img  loading=\"lazy\"  decoding=\"async\"  style=\"display: block; margin-left: auto; margin-right: auto;\"  src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAAEAAAABAQMAAAAl21bKAAAAA1BMVEUAAP+KeNJXAAAAAXRSTlMAQObYZgAAAAlwSFlzAAAOxAAADsQBlSsOGwAAAApJREFUCNdjYAAAAAIAAeIhvDMAAAAASUVORK5CYII=\"  alt=\"First Try Sous Vide T-Bone\"  width=\"640\"  height=\"427\"  border=\"0\"  class=\" pk-lazyload\"  data-pk-sizes=\"auto\"  data-pk-src=\"https:\/\/farm3.staticflickr.com\/2835\/33875030341_5f6dd16ac1_z.jpg\" ><\/a><\/p>\n<p>\u00a0<\/p>\n<div><a title=\"View &#039;First Try Sous Vide T-Bone&#039; on Flickr.com\" href=\"https:\/\/www.flickr.com\/photos\/adamjackson\/33875037501\" rel=\"nofollow noopener\" target=\"_blank\"><img  loading=\"lazy\"  decoding=\"async\"  style=\"display: block; margin-left: auto; margin-right: auto;\"  src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAAEAAAABAQMAAAAl21bKAAAAA1BMVEUAAP+KeNJXAAAAAXRSTlMAQObYZgAAAAlwSFlzAAAOxAAADsQBlSsOGwAAAApJREFUCNdjYAAAAAIAAeIhvDMAAAAASUVORK5CYII=\"  alt=\"First Try Sous Vide T-Bone\"  width=\"640\"  height=\"427\"  border=\"0\"  class=\" pk-lazyload\"  data-pk-sizes=\"auto\"  data-pk-src=\"https:\/\/farm3.staticflickr.com\/2942\/33875037501_de98032034_z.jpg\" ><\/a><\/div>\n<div>\u00a0<\/div>\n<div><a title=\"View &#039;First Try Sous Vide T-Bone&#039; on Flickr.com\" href=\"https:\/\/www.flickr.com\/photos\/adamjackson\/33619055520\" rel=\"nofollow noopener\" target=\"_blank\"><img  loading=\"lazy\"  decoding=\"async\"  style=\"display: block; margin-left: auto; margin-right: auto;\"  src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAAEAAAABAQMAAAAl21bKAAAAA1BMVEUAAP+KeNJXAAAAAXRSTlMAQObYZgAAAAlwSFlzAAAOxAAADsQBlSsOGwAAAApJREFUCNdjYAAAAAIAAeIhvDMAAAAASUVORK5CYII=\"  alt=\"First Try Sous Vide T-Bone\"  width=\"640\"  height=\"427\"  border=\"0\"  class=\" pk-lazyload\"  data-pk-sizes=\"auto\"  data-pk-src=\"https:\/\/farm4.staticflickr.com\/3940\/33619055520_bc94fc152e_z.jpg\" ><\/a><\/div>\n<div>\u00a0<\/div>\n<div><a title=\"View &#039;First Try Sous Vide T-Bone&#039; on Flickr.com\" href=\"https:\/\/www.flickr.com\/photos\/adamjackson\/33161232614\" rel=\"nofollow noopener\" target=\"_blank\"><img  loading=\"lazy\"  decoding=\"async\"  style=\"display: block; margin-left: auto; margin-right: auto;\"  src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAAEAAAABAQMAAAAl21bKAAAAA1BMVEUAAP+KeNJXAAAAAXRSTlMAQObYZgAAAAlwSFlzAAAOxAAADsQBlSsOGwAAAApJREFUCNdjYAAAAAIAAeIhvDMAAAAASUVORK5CYII=\"  alt=\"First Try Sous Vide T-Bone\"  width=\"640\"  height=\"427\"  border=\"0\"  class=\" pk-lazyload\"  data-pk-sizes=\"auto\"  data-pk-src=\"https:\/\/farm3.staticflickr.com\/2948\/33161232614_55571e854d_z.jpg\" ><\/a><\/div>\n<div>\u00a0<\/div>\n<div><a title=\"View &#039;First Try Sous Vide T-Bone&#039; on Flickr.com\" href=\"https:\/\/www.flickr.com\/photos\/adamjackson\/33191779453\" rel=\"nofollow noopener\" target=\"_blank\"><img  loading=\"lazy\"  decoding=\"async\"  style=\"display: block; margin-left: auto; margin-right: auto;\"  src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAAEAAAABAQMAAAAl21bKAAAAA1BMVEUAAP+KeNJXAAAAAXRSTlMAQObYZgAAAAlwSFlzAAAOxAAADsQBlSsOGwAAAApJREFUCNdjYAAAAAIAAeIhvDMAAAAASUVORK5CYII=\"  alt=\"First Try Sous Vide T-Bone\"  width=\"640\"  height=\"427\"  border=\"0\"  class=\" pk-lazyload\"  data-pk-sizes=\"auto\"  data-pk-src=\"https:\/\/farm4.staticflickr.com\/3939\/33191779453_6ed2ce42a5_z.jpg\" ><\/a><\/div>\n<div>\u00a0<\/div>\n<div><a title=\"View &#039;First Try Sous Vide T-Bone&#039; on Flickr.com\" href=\"https:\/\/www.flickr.com\/photos\/adamjackson\/33846943712\" rel=\"nofollow noopener\" target=\"_blank\"><img  loading=\"lazy\"  decoding=\"async\"  style=\"display: block; margin-left: auto; margin-right: auto;\"  src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAAEAAAABAQMAAAAl21bKAAAAA1BMVEUAAP+KeNJXAAAAAXRSTlMAQObYZgAAAAlwSFlzAAAOxAAADsQBlSsOGwAAAApJREFUCNdjYAAAAAIAAeIhvDMAAAAASUVORK5CYII=\"  alt=\"First Try Sous Vide T-Bone\"  width=\"640\"  height=\"427\"  border=\"0\"  class=\" pk-lazyload\"  data-pk-sizes=\"auto\"  data-pk-src=\"https:\/\/farm3.staticflickr.com\/2914\/33846943712_9f5ec5ec1c_z.jpg\" ><\/a><\/div>\n","protected":false},"excerpt":{"rendered":"I am not bad at cooking steam. In fact, I enjoy it quite a lot and for years&hellip;\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"apple_news_api_created_at":"2017-04-13T13:18:05Z","apple_news_api_id":"8068aae5-0fba-4045-8336-0ae9aadfef74","apple_news_api_modified_at":"2017-04-13T13:18:06Z","apple_news_api_revision":"AAAAAAAAAAD\/\/\/\/\/\/\/\/\/\/w==","apple_news_api_share_url":"https:\/\/apple.news\/AgGiq5Q-6QEWDNgrpqt_vdA","apple_news_cover_media_provider":"image","apple_news_coverimage":0,"apple_news_coverimage_caption":"","apple_news_cover_video_id":0,"apple_news_cover_video_url":"","apple_news_cover_embedwebvideo_url":"","apple_news_is_hidden":"","apple_news_is_paid":"","apple_news_is_preview":"","apple_news_is_sponsored":"","apple_news_maturity_rating":"","apple_news_metadata":"\"\"","apple_news_pullquote":"","apple_news_pullquote_position":"","apple_news_slug":"","apple_news_sections":[],"apple_news_suppress_video_url":false,"apple_news_use_image_component":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"csco_singular_sidebar":"","csco_page_header_type":"","csco_custom_appearance":"","csco_disable_excerpt_posts_layout":false,"csco_page_load_nextpost":"","csco_post_video_location":[],"csco_post_video_location_hash":"","csco_post_video_url":"","csco_post_video_bg_start_time":0,"csco_post_video_bg_end_time":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[4],"tags":[],"class_list":{"0":"post-6840","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-culinary","7":"cs-entry","8":"cs-video-wrap"},"apple_news_notices":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pb3IC4-1Mk","jetpack-related-posts":[{"id":1279,"url":"https:\/\/adamchandler.me\/blog\/2010\/12\/19\/saturdays-amazing-dinner-recipe\/","url_meta":{"origin":6840,"position":0},"title":"\u2605 Saturday&#8217;s Amazing Dinner Recipe","author":"Adam Chandler","date":"December 19, 2010","format":false,"excerpt":"Saturday\u2019s Dinner Recipe Thanks Krissy for reminding me to blog about this and for Sue \/ Susan on her great encouragement on this little meal and, most of all, to my friend Lee who gave me the inspiration for this one. If you try this at home, let me know\u2026","rel":"","context":"In &quot;Culinary&quot;","block_context":{"text":"Culinary","link":"https:\/\/adamchandler.me\/blog\/category\/culinary\/"},"img":{"alt_text":"An amazing Dinner","src":"https:\/\/i0.wp.com\/farm6.static.flickr.com\/5042\/5275710361_e4affe145a_z.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":4077,"url":"https:\/\/adamchandler.me\/blog\/2014\/05\/04\/culinary-dinner-relae-copenhagen\/","url_meta":{"origin":6840,"position":1},"title":"Culinary: Dinner @ Relae &#8211; Copenhagen","author":"Adam Chandler","date":"May 4, 2014","format":false,"excerpt":"Last February, the dinner at Relae was memorable and I had to go back. This time was far and above better than the first. It was the single-greatest meal I\u2019ve ever had in my life and some photos below will share just how amazing and rewarding this meal was. Thanks.\u2026","rel":"","context":"In &quot;Culinary&quot;","block_context":{"text":"Culinary","link":"https:\/\/adamchandler.me\/blog\/category\/culinary\/"},"img":{"alt_text":"Relae, Copenhagen","src":"https:\/\/i0.wp.com\/farm6.staticflickr.com\/5344\/14100449214_e11ee93ef3_z.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/farm6.staticflickr.com\/5344\/14100449214_e11ee93ef3_z.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/farm6.staticflickr.com\/5344\/14100449214_e11ee93ef3_z.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":4508,"url":"https:\/\/adamchandler.me\/blog\/2015\/03\/12\/culinary-new-office-coffee-setup\/","url_meta":{"origin":6840,"position":2},"title":"Culinary: New Office Coffee Setup","author":"Adam Chandler","date":"March 12, 2015","format":false,"excerpt":"I\u2019m in a new role at work where I\u2019m in the office every day, 8-10 hours a day which is a departure from the previous role which allowed for more flexibility along with some very early start times due to meetings with Europe and India. The change has brought me\u2026","rel":"","context":"In &quot;Coffee&quot;","block_context":{"text":"Coffee","link":"https:\/\/adamchandler.me\/blog\/category\/coffee\/"},"img":{"alt_text":"My Desk Coffee Setup @ Work","src":"https:\/\/i0.wp.com\/farm8.staticflickr.com\/7599\/16577511077_b95ff363b7_z.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/farm8.staticflickr.com\/7599\/16577511077_b95ff363b7_z.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/farm8.staticflickr.com\/7599\/16577511077_b95ff363b7_z.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":8610,"url":"https:\/\/adamchandler.me\/blog\/2021\/11\/29\/culinary-my-thanksgiving-turkey\/","url_meta":{"origin":6840,"position":3},"title":"Culinary: My Thanksgiving Turkey","author":"Adam Chandler","date":"November 29, 2021","format":false,"excerpt":"Since 2013, I\u2019ve been responsible for the Thanksgiving Turkey for my wife\u2019s family get-together. I say since 2013 but really it\u2019s since 2014 when I had their turkey and it was so dry and lacked a lot of flavor that I begged them to let me take over and I\u2019ve\u2026","rel":"","context":"In &quot;Culinary&quot;","block_context":{"text":"Culinary","link":"https:\/\/adamchandler.me\/blog\/category\/culinary\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/adamchandler.me\/blog\/wp-content\/uploads\/2021\/11\/IMG_9526-scaled.webp?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/adamchandler.me\/blog\/wp-content\/uploads\/2021\/11\/IMG_9526-scaled.webp?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/adamchandler.me\/blog\/wp-content\/uploads\/2021\/11\/IMG_9526-scaled.webp?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/adamchandler.me\/blog\/wp-content\/uploads\/2021\/11\/IMG_9526-scaled.webp?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/adamchandler.me\/blog\/wp-content\/uploads\/2021\/11\/IMG_9526-scaled.webp?resize=1050%2C600&ssl=1 3x, https:\/\/i0.wp.com\/adamchandler.me\/blog\/wp-content\/uploads\/2021\/11\/IMG_9526-scaled.webp?resize=1400%2C800&ssl=1 4x"},"classes":[]},{"id":3919,"url":"https:\/\/adamchandler.me\/blog\/2013\/01\/14\/starbucks-the-automated-barista\/","url_meta":{"origin":6840,"position":4},"title":"\u2605 Starbucks&#8217; The Automated Barista","author":"Adam Chandler","date":"January 14, 2013","format":false,"excerpt":"I haven't ordered an espresso based drink at Starbucks in a long-time. I happen to be a fan of Clover Brewed Starbucks' Reserve coffee. Actually, the $20,000 USD Clover machines and Reserve Coffees are two newish initiatives at Starbucks that have kept me as a customer. Without them, I would\u2026","rel":"","context":"In &quot;Culinary&quot;","block_context":{"text":"Culinary","link":"https:\/\/adamchandler.me\/blog\/category\/culinary\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5219,"url":"https:\/\/adamchandler.me\/blog\/2015\/11\/10\/culinary-spanish-food-night\/","url_meta":{"origin":6840,"position":5},"title":"Culinary: Spanish Food Night","author":"Adam Chandler","date":"November 10, 2015","format":false,"excerpt":"Heather and I have decided to start a themed cooking night. On Friday night, every 2 weeks except when we're traveling, we'll make recipes of a specific country or style. The first evening was Spanish and I tried to cover the gamut. 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