Do you take pride in knowing that you eat cooler than anyone else, because you should.
Short rib is shocking where I am. Even chuck is pushing past $15 a pound.
What are you doing for sides/sauce? Generally when I think braise/sous-vide I think some rich, flavourful sauce, but that seems unpractical for daily consumption.
Short rib is shocking where I am. Even chuck is pushing past $15 a pound.
What are you doing for sides/sauce? Generally when I think braise/sous-vide I think some rich, flavourful sauce, but that seems unpractical for daily consumption.