Eleven Pipers Piping Wednesday Morning

[PnkPanther]

A low temp oven will do that, but sous vide give you a MUCH wider margin of error.

I prefer a grill or cast iron for steaks, particularly steaks with fat.

Sous vide is awesome for reheating leftover meat, like rib roast or tenderloin. it heats it up without over cooking or drying out.

Cast iron is the goat.

I should probably get carbon steel pan.

 

[White Knight]

I bet they think all white people with beards look the same

 

[broncosmitty]

That’s enough Aaron Rodgers GIFs for you.