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06-29-2017, 08:57 AM	#11
stearns Dogbert Consultant Join Date: Oct 2008 First Name: Ben Location: Park Hill Posts: 5,422 Trading: (50)	Re: Sous vide I thought it was great, I was just curious if it was possible for it to break down further, more-so a question on fat/meat in general. I still have another ~2LB chunk that I'll eventually cook the same way, but probably with different seasoning __________________ "Ignoring all the racket of conventional reality" - Keller Williams

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