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Re: Been gone awhile!
Welcome back. And yes, @YukonRon needs to quit daydrinking...2 · -
Re: OT-I am treading lightly here- the buffalo is firing on all cylinders-OT but ...
As others have noted, I'm pretty sure that this post was not meant to be taken seriously. With that said, having dined with the Dean of the Culinary Institute of America, and having eaten a fai…5 · -
Re: Spiessbraten
Dude. Seriously. That. Looks. Awesome.2 · -
Re: Beef tenderloin timing and cooking questions
As above although I’ll modify what @Sea2Ski said slightly. That will set you up so the thickest part is rare or “rare +”. But the ends and the thinner parts will provide slices for those who want it …1 · -
Re: whole prime ribeye question
Yes, that is prime rib. I have not cooked sous vide so I can't compare that to just smoking/roasting it. If you rub it (them) a few days in advance and let it sit in the refrigerator for a few d…5 ·
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