Wow nice cellar! Let me know if you need any help with spoilage control!
Those shouldn't need much air, but I'd be tempted to give them mouth-to-mouth! Nice choice! How were they?
Yeah, pretty much finger nails on a chalk board to me. I will try again with the volume down.
May be an acquired taste?
I've tried sous vide a couple times on steak. The sear was good, the temperature was perfect (one time med rare, second time rare). Both times I...
That should hold a decent edge!
In my attempt to eat Paleo as much as practical, I've switched to ghee, bacon fat, coconut, and avocado oils for anything requiring significant...
Hi Oji-San. Welcome from E. Bay.
Any idea how hard it is?
Beautiful! What are the specs?
Gotta stop looking at this thread before dinner! I'm not worthy!:D
I heard back from Heritage Farms. They have have lamb belly (also called breast) with ribs in stock, priced at $15/lb. They typically sell as two...
Sounds like a soulful and fulfilling weekend. Thanks for sharing.
At first I thought there was a typo--Burbot instead of Turbot. Never heard...
That's a great idea!
Yeah, you might want to wrap the brick in foil just in case.
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