congrats @swenson your ignorance of agriculture is truly monumental.
how come you have cheddar in the meat mix here but its not mentioned in the accompanying article at all?
YES!!!! there used to be a place near my old college that had this and i ate it every chance i got. i had no idea what it was until now but it haunted my dreams. thank you.
goddammit this looks so good im angry im not eating it already
peter porker: spider-ham
my dad used to give us a dollar to whoever ended up with the bay leaf in their portion of sauce.
dang they fixed it. let the comments forever commemorate panty essentials.
food lab style all the way
the white castle ones are actually surprisingly close to the real deal
a thousand nachos
COLD BLOODED MURDER
super thick ribeye
sous vide ribeye finished under a salamander or on cast iron, medium rare
this could be the recipe with the best ease/outcome/economy ratios EVER. a pork shoulder is so cheap, and this is so easy, and so goddamn delicious... i usually do it at least once a month.
onions. not fancy but i almost never make a pizza without them so they must be my favorite.
super thick ribeye!
dry aged ribeye, broiled under a salamander
i prefer medium rare but every time i order medium rare i regret it because my burger comes out medium or worse. dumbasses sending back their burgers because they don't know what medium rare means and the restaurants that give up trying to educate and instead pander to them have ruined any chance of getting what you order in most places. its a sad state of affairs.
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