So it’s really kind of a mini-cure, kinda-sorta. The salt is the only active ingredient that penetrates the meat to any degree. In any event, after wet or dry brine I rinse, bag and then sous vide at 140 for 2-3 hours. Then, I dry them off, apply the rub de jour and then do a reverse sear on the hottest piece of cast…

Whatever happened to that whole “electric cars will become less expensive when they are able to achieve economies of scale” sort of nonsense that’s been bandied about? (Not by you of course)

Sex or Bad Driving?

Oh Yeah, Oh Yeah, Yes, Yes, Oh Shit, Oh Shit, No, No, No, Aaaaah, Aaaaah, Phuque, Phuque, Phuque!

Certainly the cream of the crop.