What makes people believe European blades are identical to German ones? No Rhine anymore??
When I think of comfort/winter food, I tend to think of slow braises and pot roasts. I chill them after cooking and remove the fat before reheating the
Yep, steaks on one side and pizza on the other is exactly what it's for.
Here is a review of the prototype: http://www.seriouseats.com/2014/04/t...ng-steelg.html
London broil/ top round or eye roast.
Marinated steaks seared fast
Eye round sliced thin stuffed with duxelles
One last bump and dump before the Shig stays
$315 shipped conUS