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Re: ******OTOTOT SousVide Question OTOTOTOT*****
maybe ill bump to 129 being a porter house its not a fatty a cut as a ribeye is where imo ribeyes taste better closer to 135-145 porterhouses I normally like rare at 130-135. Have you ever tried addi…1 · -
Re: Dry Aged Lamb Shoulder Mole Poblano
just fabulous1 · -
Re: Jumped On the BS Wagon Today ‼️
welcome and enjoy1 · -
Re: Caveman Lamb Chops
I have never seen a post by you that makes me not want to lick the screen2 · -
Re: My (friends) first dry aged rib eye
I’m thinking of starting a food tasting business or shall I say a food critiquing business my plan is to never have to buy me again LOL1 ·
