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Just .25mg a night
I've been taking a quarter Xanax every night to relax for 7 months
Have had Xanax withdrawals before (horrible)
Anyone had experience on...
Shaved Brussels sprouts salad with balsamic Abd feta is great... It does require a lot of salt though
Cauliflower puree... Again, takes salt...
Pizza dough is simple to make gentlemen... If that's the holdup
I've never bought a dough that could touch homemade
Look at me
August and everything after
Dark side of the moon
Me against the world
Sous vide thigh
White wine leeks
I'm looking to do some larger cuts. 12 pound butts, Chuck roast etc
Does anyone have a recommendation for bags?
I can't seem...
Sloppy plate... But I've been doing it similar to mentioned ITT... But straining the juices and then reducing and using new vegetables at the end...
Standalone, i prefer filet
For most dishes I'm making, I'd prefer ribeye
I've done rib roast the last two years and this Wellington blew it out...
I understand that, but it seems most in here prefer rib roast... Maybe unrendered was the wrong word, but it's a fatty cut
Hot take, i prefer tenderloin to rib roast... I don't prefer eating around/through unrendered fat
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Made Wellington tonight... Most technical dish I've probably made... Probably a once a year dish... But my God,...
Pretty much my thinking... Ironically it takes a lot of care to make something look careless (if that makes sense)... Everything tasted great btw...
That was the intent... Just plopped it down, then smashed with spoon... Usually try stay off the edges though... Appreciate the input...haha I'm...
Not pandering...I've been working on plating a lot, and have been going back and forth on whether it's good or absolutely horrible... Would like...
I use a vegetable spiralizer then put them in a 200* oven for an hour or so... Then proceed as normal
It really was unbelievably good
Phone cameras real messed up
Herb roasted leg of lamb, red wine/beef demi glace/pan drippings gravy, green beans with red onion mustard vinaigrette, mashed potatoes
Fried chicken, sriracha mayo, bacon onion jam, red pepper slaw, hot chicken glaze