After all the hubbub of football Niner weekend and pizza it was time to get down to a serious dinner. I had some semolina pasta dough that I had vac-sealed after making a ton of crab ravioli earlier in the week. I ran it thru the roller attachment on the stand mixer and then thru the fettuccini attachment. I pulled a 45 day aged ribeye from the freezer and sous vide it for five hours at 129º, that's the perfect temp for me and I've never had a problem. Charred the ribeye with my torch right after I'd assemble a little creamed spinach with butter and sour cream, fresh grated parmesan on the pasta, nice glass of cabernet. Dinner was good, maybe $50-$60 at a fancy restaurant, less then ten bucks at home! Thanks for looking. RAY