Only 8 more hours until that 72-hour sous vide brisket is done. Can't wait to try out my Searzall for the first time, too. Pics wil follow.
I lost a dream because I no longer know what this middle-of-the-night note means: SO THERE BE PRO BALL
I dreamt I was very carefully boxing up a complete run of Science Fiction Age magazine and preparing to ship it off to Paul Di Filippo.
With @VOLTResto chef de cuisine Scott Muns after a deliciously inventive meal at Table 21. http://t.co/sOPAkDhsjD
- Only 8 more hours until that 72-hour sous vide brisket is done. Can't wait to try out my Searzall for the first time, too. Pics wil follow.
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