gfweb

You'd have to eat a LOT of orange peel to get much K+

A subtle difference from the White Castle method.

What makes it an Oklahoma smashburger?

Tonkatsu pork (with sloppy saucing) and sweet potato fries with a zesty bbq aioli.

I enjoyed her. She seemed like a "good broad" in the best Sinatra sense.

Uggh. Just brainless writing. Yummy, amazing etc etc, Like the gushing prose on a google review.

Nobody makes meatballs enough.

I'd make pastrami Or if I was in Montreal, smoked meat

I'm going to withhold comment so as not to sound like a lush. 😀

I usually SV the brisket with a cup of water in the bag to wash out some salt. Works nicely

I can't find the reviews to read them. Steam ovens are a different beast of course and may be misunderstood by the average home cook. I'd worry more about it being discontinued and service problems.

I don't think I've ever SVd a pork tenderloin...they are so tender to begin with. Pork loin is a different matter of course. Yes, longer times would be bad with this cut. Usually I pan sear and finish for 15 min at 350 or so. But if I were to SV I'd do 140 or a little less for an hour or 90min

Thanks. I knew it was bullshit marketing. The lies always get out in front of the truth

I agree. Much worse than a dirty martini and looks nothing like a negroni. Was negroni at least in quotes?

@Ann_T Beautiful, except I feel cheated out of the YP 😉