Lunch. Still enjoying that gorgeous steak....all of it!
After lunch I prepped the beets we bought at the farmers market and they are in the little CSO at 300F steam bake as is apt according to all the experts on that thread.
I also took a pork shoulder roast from the refrigerator and salted it according to the ASM technique ( Arial salting method) advocated in the book Taste & Technique. Regrettably there is not a grain of Guatemalan sea salt in this whole town house probably one of the few ingredients we don't have.
I peeled some of the aforementioned Carisma potatoes and found them to be quite a lot firmer than any supermarket potato, almost like a freshly dug potato. I plan on giving them a brief sauna in the CSO before roasting them.
