Still on the hunt for the perfect French dip.
Finally got the bread to not be soggy, but I can’t slice the meat thin enough by hand.
I still find it best to cook the meat rare beforehand, let it cool, thinly slice, and dunk it in the hot au jus before assembly.
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Cast iron chicken quarters and cauliflower gratin
Well idk if it’s a gratin, maybe cauliflower and cheese? Mac and cheese substitute.
It was the star
Spaghetti carbonara
I like mine “saucy”, more wet than some I think. I used 4 egg yolks and 3 eggs (other recipe I read said
Bacon-wrapped chicken stuffed with kitehillfoods chive spread, baked potato with ghee, and a lil salad with tessemaes lemon garlic dressing 👌🏼
Sousvide pork tenderloin and air fried carrots and potatoes
I was just going to order pizza tonight, but figured I’d try and make something with
@allenbarthel lets try this sometime!
Yummy yummy yummy
These look great. Seems like a deli slicer is your next purchase! lol