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Here are some of our new favorite non-beef burgers: Italian Turkey Burger, Grilled Tuna Burger and Goat Cheese Portobello Burger. You’ll want to perfect these before football season starts up in a few weeks! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

GaryLange ·

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GaryLange
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  • Reheating Prime rib...

    I just found this and it seems like a fool proof method!

     If you
    can keep the temperature about 120-130F and increase the efficiency
    of the thermal transfer, the meat will warm up but remain rare.

    Best
    way to accomplish this is probably a kitchen-sink sous vide. Put the
    prime rib in a zip lock bag, suck all the air out, and put it in a big
    bowl in the sink with a plate or some other weight to keep it submerged.
    Get the water running fully hot (usually about 140), then fill the
    bowl and reduce the flow to a trickle, but still as hot as you can get
    it. In half an hour you'll have a warm--and still rare--chunk of prime
    rib.