I am a very classy man, drinking Pellegrino as I dip my frozen chicken nuggets in honey like a third grader.
I can’t remember if we ever had it out about this on the older frms, but let’s do it now. I’ve come around to this, get a good crust on a thick pork steak with a pink center. Your thoughts?
I’ll go medium 150-160F interior on good pork chops from a local farm and butcher, but don’t really care for the texture much lower.
Ground some coriander in the coffee machine for the mujadara last night. A hint of it in the french press this morning. Enter the Flavormatrix.
This is too high for pork.
Where is it?
Ziggy will not tell you.
His heuristic is to follow himself… nice
That is a metric that leads the to the same boring steak house in every city. Lobster Mac n Cheese, Brussels Sprouts with molasses and bacon, and “aged” cuts. Neato.
Taleb has the obstinate idiocy of a 2012 era frmite
Well now I really want a bouble stack.
Made a boule but I think the crust was a bit too thin? Seemed like it had enough oven spring but the crumb structure was a bit dense. I don’t know.
Cut it open, pour it out. Let’s see if there’s things inside that scream and shout.