405g of dry aged rib-eye steak.
Absolutely delicious and the smell is marvellous. Of course I’ve got this one from the internet, but I don’t remember from where anymore.
Made my SO a wax burner from some copper tubes and a flower pot these days.
So your faithful old cast Iron pan is a little rugged up? Here’s how you can re-season it after cleaning:
The next attempt in sous vide cooking.
The second part of the trip took me to the region of Lower Frankonia at the shores of the river Main (more exactly the town of “Sommerach”). The area is renowned as a wine producing region and for its idyllic landscapes and small cottages. I was born in this part of Germany and thus I was glad to pay a visit.
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