akp

Thanks everyone! @Smithy Bought a cured whole piece and cut myself to this absurd thickness (never seen it for sale pre-cut to this extent). Was inspired by Peter Luger and other steakhouses that do some form of this dish as an appetizer. Made sure to cook & render fat in the oven before broiling with the glaze to finish. Excited to try it sous vide next time.

Hey everyone! I'm an amateur chef from Toronto. I'm also a data scientist by day and I love exploring food/drink data in my spare time (if anyone else is into this, lmk!). Anyways excited to be here. Here's some stuff I cooked this past weekend: Slab bacon steaks with soy honey glaze (wanted to sous vide these but didn't plan accordingly), lamb rack with chimichurri and sunchoke puree, COPS style mini donuts with sour cream and sweetened condensed milk glaze.