What the f uck are you having for Dinner thread..

Ffs

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the charring explained

I can’t wait for the photos. Literally making popping back in worth the while this.

 

This turned out to be delicious. Nice and tender, moist and the fat was nicely rendered. Knocked up a pepper sauce for dipping.
Shared with my kids, they both thought it was delicious.

 

Dos sous vide geirdie trams livers finished with a blow torch coming coming up.. 36 hours to scrape it in the bin..

 

I was looking forward to blow torch pictures, disappointed now.

 

Told you all to reserve your likes

 

I was waiting for your comment.

 

Well done for trying though dude.

 

What Schlem thinks he made




What he actually made

 

****'s clearly using a filter.

 

This any better?

 

I just don't get it.

You bag up and boil steaks in a cooler full of water.

To then blowtorch them after 47 hours.

This is madness

 

Nice place

 

Not when you consider that this method turns a £7.99 a kg chuck roast into a £21.00 a kg ribeye