Well, that is a really nice belt. I can see why this came up in drunken conversation 
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You make belts right? Was it you who showed them in the hobby thread?
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Yep!
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Because the plating sucks, I’m sharing it here
On my quest of “why not sous vide everything?”, I actually DID commit a food crime, because I used boneless/skinless chicken thighs. Do I know that bone-in and skin on is superior? Absolutely. But I am but a humble barbarian
And I live among royalty, who refuse to “work for their food”, so I abide.
So in the sous vide bath at 160 for 3 hours, then seared on cast iron with some duck fat spray (mixing fowls there). But I DID get mine by pressure cooking some drumsticks and finishing them off in the air fryer with that same duck fat spray, which THANKFULLY gave them some color, because when you just pressure cook meat, it comes out WHITE.
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I am impressed the legs browned up so nicely.
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The air fryer is a cheat code in that regard. Pat the meat dry with a paper towel, spray it with some sort of fat, throw on seasoning if you’re inclined, and then 450 for 5 minutes. It will save just about anything. I’ve done this same trick with lamb split breast plate, because meat straight out of the pressure cooker is SO unappetizing, haha. It reminds me of when I dissected fetal pigs in high school bio.
I should also note that I, of course, had my usual assortment of eggs alongside the chicken, and I always delight at the culinary cruelty of that.
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Quantity has a quality all of its own.
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You just got a giant smile out of my for your Sovietism comrade.
I will say that I DID delight myself by using a trick I learned online. While the chicken was on the cast iron, I filled up a big pot of water and rested it on top to press it into the pan. Low tech steak weight.
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I love the cast iron.
Did these a while back under the broiler with teriyaki.
I have a burger smasher that I use every now & then too for a weight. Its not very heavy though. Just enough to get good contact.
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Atrocity or not?
Hit the easy button on the stir fry with this-
Some beef, shrooms, teriyaki. Bada-bing bada boom. Bob’s yer uncle anat.
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That looks questionable, but sounds good. Lol
Then you’re really not gonna like the image of putting pecans on my coffee.
I just did that. It tastes great. Definitely causes a momentary pause though.
Well now I want pictures!
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Well that’s … interesting…
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Like a porta-potty at and ex-lax eating contest interesting, or like a Salvador Dali print interesting?
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Salvador for sure. Lol
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We need a thing like "namaste 
"
But for the wierd & dark parts. 
.
Like an emogi of hugging a whoopie cushion.
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Nah. I don’t think I’ve ever eaten broccoli slaw raw. It always goes really well in stuff like stir fries
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I planned eating it with a little sour cream and basil, but then I did that.
I went really easy and short with the heat so it didnt turn into a pile of mush.
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