Cheese souffle was great. They came out puffed up. My son loved them. Got to make it again.
Pork chop was very tender. It was cooked for two hours in sous vide at 149 degrees F. I used a rub I made up. The rub had brown sugar, oregano, cayenne pepper, salt, paprika, and garlic. The peas we glazed with hollandaise sauce. The roasted potatoes have onion, garlic, rosemary, oregano, and thyme. Unfortunately, the potatoes were slightly undercooked.
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