Tortello al Rosso D'uovo - AKA really big egg raviolis

Nick H. sent this youtube clip from Mind Of A Chef

Pretty straightforward, though the egg inside is a novel new addition. We can also make our own fresh ricotta to stuff them with. 

The vid had no actual written recipe, but was pretty explanatory so not much left unkonwn, but here is some research:

-This recipe is very close by the looks of it, I like the slight addition of lemon juice which we can grab from our tree

Results:

Diy Sous vide steak

Tested.com video was the inspiration. 

They use a vacuum sealer but I went with good old 

Ziploc gallon bags, the ones with the double zips.

A cooler with hot water in it cooked our steak. We could get 120 deg water straight from the tap and added in some 150 degree water from the stove to hit the 130 we were aiming for.

I then rubbed in some salt and pepper and seared the steaks with my pocketrocket camp stove

We bought 9.99/lb ny strip steaks from safeway.