MSG is a crutch for bad/lazy cooks. It’ll force you to eat a whole cardboard pizza.

Read it again, you can use the help.

Alt-meat, Nalgai with ground bacon fat. Mmm

Venison, elk, & nalgai mixed with ground bacon fat makes some tasty burgers.

Yeah, I do some in CI in the oven, but the stone in the grill gets over to 1000 degrees ...

More ice cream please, it’s the season.

And another great advantage of your sous vide, set the temp to 80F and meat is thawed in 20 minutes

I’ve read other articles on sous vide bacon and they raved about it. Personally I’ve moved on from commercial bacon and cure and smoke my own now (which is way better). Anyway, do the bacon so we can be done with it. Ive also done a small venison roast, then seared and pan sauce. But, I’m ready for an ice cream recipe.

You know better than billion is full of msg. I imagine a msg infused bird would be mighty tasty.

I did carne guisada this weekend, which is basically a Mexican version of Texas chili. The results were great but I still had to simmer in a skillet for 30 minutes to thicken up the gravy. Chili I think will be one of those ‘why bother’ in the sous vide vs crackpot decision. I vote Thanksgiving sides.