Our heavy sleet day last Sunday meant there would be no shopping excursions, and as few ventures outside at all except for what the pooches required. It was a fine day for baking up a loaf of Japanese milk bread but also for tossing a couple of prepped vacuum-sealed filet mignons into the sous vide immersion circulator. I'd already prepped the special cheddar melts sauce. All that remained was to slice that bread, butter it up good, adorn it with sliced of cheddar, slice the cooked beef after giving it a good pan sear...and let's not forget the caramelized onion slices as well. This was one of those dinners where the talking tongues were silenced while the tasting tongues reveled in gustatory glory.
"Japanese Milk Bread Recipe (Hokkaido Milk Bread)," by Dini Kodippili of The Flavor Bender. [Published 01 July 2020]
"Beef & Cheddar Melts Sauce," a Roediger House creation. [Published 14 October 2022]
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