I like that.
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2kg roast leg of lamb with koji, rosemary and Spanish black garlic (I resisted uploading wine photos too in deference to this being a healthy-eating crowd 
)
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Oh, very nice!
And I would absolutely take a glass of the not-pictured wine, before going back to my log to bemoan my lack of progress.
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You know how to eat
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Koji has been a game-changer for me - I can’t believe how much it improves meat!
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I found this booklet in my desk yesterday. I forgot I had it. It was written by a San Francisco Bon Vivant named Robert Cameron. This came before Atkins, South Beach, and most of the other diet rip offs out there. I have a cookbook somewhere at home. I will start cooking the recipes and posting the photos. If it was good enough for Dean, well then!
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Provolone & truffle oil? Winner!
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Thanks!
I put a teaspoon of butter on the hot iron, then throw the cheese down on the sizzling butter, & light drizzle the cheese with the oil (a few drops, really)
Its 
!
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it looks better than what I make
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Thank you. You make some really nice stuff though. Different, more intricate.
I make fat people food! 
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HELL YEAH!
I’ve been craving jalapeno & cheddar for like two weeks.
Those would be awesome!
Surprised to see prices are even higher than my local butcher shop.
What is it with the ground brisket? My shop start selling it recently. I personally don’t care for it nut, he says lots of people like it.
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I bet it has an awesome fat content for frying. Not like the commercial 20/80 mix that has additives.
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I didn’t care for it. It was super greasy, just like that gelatinous strip of fat that runs through a brisket. I’ll just stick to the 80/20. He grinds it in house also so it’s not “supposed” to have any additives.
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Totally relatable. I like the 93/7 & around there. I make mine on the rarer side of medium. More heat, less time. Yum!
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Hey @T3hPwnisher, I made a bun for your next eating challenge. 
18" pizza screen I baked it on for scale.
I love big food.
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