Yeah, he's finding that out...doesn't notice he's hungry so much nowOnce I start running to the head, the last thing I want is food...
Yeah, he's finding that out...doesn't notice he's hungry so much nowOnce I start running to the head, the last thing I want is food...
So the doc tells me that if I eat too much red meat my ammonia level goes high, think I’d risk it.I've been wanting to do this for a while. Had a NY strip roast about 3 pounds. Put the roast in a vacuum bag with a packet of Liptons soup mix, and did the sous vide thing for about 6 hours at 118 degrees. Then onto a rotisserie on the grill at 550 degrees indirect heat to put a crust on it. Only took 15-20 minutes to crust it. Carved a nice one-and-change inch-thick slice, served with horseradish sauce and au jus. It was as good as any premium prime rib, tender. I really wanted to do this with a bone-in prime rib I have, but wanted to experiment so as not to ruin the prime rib.
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This made the best omg rare roast beef sammich ever. Rye bread, mayo, tomato and shaved beef.I've been wanting to do this for a while. Had a NY strip roast about 3 pounds. Put the roast in a vacuum bag with a packet of Liptons soup mix, and did the sous vide thing for about 6 hours at 118 degrees. Then onto a rotisserie on the grill at 550 degrees indirect heat to put a crust on it. Only took 15-20 minutes to crust it. Carved a nice one-and-change inch-thick slice, served with horseradish sauce and au jus. It was as good as any premium prime rib, tender. I really wanted to do this with a bone-in prime rib I have, but wanted to experiment so as not to ruin the prime rib.
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I get jealous of all the awesome foot items.When I read above I saw this face..
Pigs feet or toe cheese?I get jealous of all the awesome foot items.
Oops.Pigs feet or toe cheese?
Ricotta ravioli and spring peas. What time should I be there?chicken cordon bleu with a creamy parmesan sauce but I don't know what sides I'm making with it