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A) That cheese looks amazing B) I feel like preserved lemons could take a good role in an all-beet salad.
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Apr 26, 2024 23:57
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I got like a big hunk of meat that looks like stake but "wider"? Any suggestions? It was like 5$ for a kg but I don't mind potentially loving up. It kinda looks like Beef chuck but has that thick steaklike layer of fat?
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Apr 27, 2024 00:17
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isnt there a label saying what it is? its prolly a rib roast, whereupon you prolly roast it whole worst case for identification, poke it pretty hard. if it's touch and sinewy, do a low and slow cook. if it's not, you can do a faster cook. this also works in non-grocery meats like someone butchered an animal for you in kazakstan or something. it's the organ meats that can be radically different bob dobbs is dead fucked around with this message at 00:24 on Apr 27, 2024 |
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Apr 27, 2024 00:21
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