Strange.. I've tried many Takashima, i have 3, from very hard to very soft, but I consider them to be just ok, hardly to compare with good Ohiras , Okudos
Yep. But you're allowed to be crazy, it's almost a prerequisite for being here. (I would brown/sear the bison chunks) (And maybe go to 130+F)
I have decided to serve a bone in pork loin cooked sous vide but am struggling to find a recipe so I wanted to post my idea of a recipe and see what people
You could be right!!!!!!!
OK, trying to figure out what I can do here. I'm thinking:
caramelize onions, saute garlic, fry 1/2 of paste of homemade chili powder...add