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#11 |
I'm nuts for the place
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Black angus porterhouse with grilled Klondike rose potatoes.
Used that salting technique mentioned here before. Damnit, it's good. Here's after salting/seasoning, rinsing and drying: ![]() And a closer shot of just how tender the meat gets. Fork tender already: ![]() And done: ![]()
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The problem is not the problem. The problem is your ATTITUDE about the problem. |
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