Jan 16: Baked beans; Sous vide pork chops with Waldorf salad


The leftover baked beans from January 9th were calling to be eaten. So we did. Served on an English muffin with two organic eggs. That’s just $2.38 a serve.


We had extra thick cut pork loin chops in this month’s meat order, and sous vide, followed by a quick sear, is the best way to cook pork to perfection.

  • 12 oz pork chop $9.50 each/per serve. Bone in so the meat is about 10 oz – a generous serve.

For the salad:

  • Celery 99c or 50c a serve
  • Apple $1.10 or 55c a serve
  • Walnut pieces $2.00 or $1.00 a serve
  • Mayo – let’s say 1/5 th of the container, 50c or 25c each
  • Labne – to mix with the mayo – again 1/5 of the container, 50c or 25c each

Dinner tonight cost $9.50 for a very generous serve of farm raised heritage pork and $2.55 for the salad each.

Without a doubt this was the best pork chop I’ve ever had. Way better cooked than at Gallagher’s New York New York in Las Vegas, where it would be $36 for the chop, plus sides. This is the benefit of cooking: the best quality food without breaking the bank.

About sous vide: The times we cook this way we use a very large cast iron pot filled with water. This provides enough thermal inertia to keep the temperature relatively stable. This time round, Greg tried the (to us new) induction cooktop. Temperature mode on the cooktop proved to be quite stable and excellent for the sous vide.

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