Simple, fast, and healthy lunch with my mom today.

3 Fonteinen Hommage. Cherry and raspberry goodness!

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.

Sirloin with chuck, or just chuck
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Kevin0715 said in Waltons 12" Slicer:

Looking to buy this slicer but have seen no reviews. Anyone here try it out yet? I tried searching on YouTube and there wasn’t video of it slicing.

It’s great, slicing a lot of bacon really fast with no problems every week. I recommend that the meat be slightly frozen.

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.