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Re: calling sous vide lamb experts
Lamb Gently Heated in a water bath for many days. When our chef deems it ready we remove it from the bath and braise it with herbs. Just when you think we will serve it, we then freeze it for two mon…1 · -
Re: Regional/State Favorites?
Careful if you haven't tried them before. You won't go back. I get mine here: http://www.mookseafarm.com/1 · -
Re: Regional/State Favorites?
NJ Pork Roll aka Taylor Ham I feel bad for those who have not had it. I will send you some.2 · -
Re: Unit #7. A quick peek.
+11 · -
Re: Feeding 30 people
Is @SGH attending?2 ·
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