3 Fonteinen Hommage. Cherry and raspberry goodness!

Sirloin with chuck, or just chuck
https://playpianotips.com/best-49-key-midi-controller/

Yeah, I would recommend going up to 24 hours at 134°F in a sous vide container for a rare tender roast. Spices and herbs I love to add: Thyme, Paprika, Cayenne, Pepper, Oregano, Mustard, Garlic, Parsely, Cajun spices, Fajita spices. The roast is then seared in a hot cast-iron pan for 1 minute on each side to get a nice caramelized crust.

Joe Hell said in Ice Cream:

TexLaw I made a test batch the other day using Monk Fruit Sweetener instead of sugar and it turned out great. The drawback is that it is pretty expensive stuff. I made an “Irish Coffee” ice cream. Standard Coffee Ice Cream recipe with a touch of whiskey! Alcohol is also said to aid in a creamy texture.

I’ve finally made it, ate half of it instantly. Thank you for that post. Chimney Sweep indeed.