I was amazed, they were really nice cuts. They looked really beautiful, thatās what caught my eye. Especially for being on sale at Costco. It came out to like $6/ steak. I like pan searing em though, I suppose I could always try searing and then slow cooking the rest of the way, Iām just not sure how thatād work out cause Iāve never tried it before
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Daaammnnā¦ that pork belly looks phenomenal, nicely done manš¤¤
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Caught a few walleye yesterday
so today itās his tacos
guacamole
And mrs.renfrewās craft beer salsa with homemade potato wedges
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What you stuff it with
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Whatever I had in the fridge nothing elaborate, onions, leeks, garlic and napa cabbageā¦I gotta have some kind of veggiesā¦
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Mmmmm 
Mr corned beef in Detroit. Got to chat with the founder last time I was in the new Westland location. This is a Mr. Twister corned beef and pastrami. Half of one and you have a meat baby inside you. I was driving afterwards and sounded like a pregnant woman, just rubbing my belly and groaning.
$17 ala cart sandwich, but has a solid pound of meat and is worth every penny. They actually make their own corned beef, instead of using gfs/sysco/sy ginsburg.
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God damn that is one hefty sandwich!!
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Home made buttered and grilled onion roll, home made slaw and Russian dressing. Its amazing. My mouth is watering thinking about itā¦
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Iāve tried making scones havenāt found touch to it I love. Had a coffe shop that tried first one at and fell in love. Havenāt found another one the same since they moved out.
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Was just talking to the girlfriend (she ate the other half). We are going back for an encore today.
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You do the oven bit first and the sear it afterwards
I have tried it. And itās amazing check Heston Blumenthal in search of perfection.
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For scones I use a base recipe from SallysBakingAddiction.com
You can also decrease the sugar and make savory scones, like ham and cheddar.
Ingredients
2 cups (250g) all-purpose flour (spoon & leveled), plus more for hands and work surface
1/2 cup (100g) granulated sugar
1/2 teaspoon salt
2 and 1/2 teaspoons baking powder
1/2 cup (1 stick; 115g) unsalted butter, frozen
1/2 cup (120ml) heavy cream or buttermilk (plus 2 Tbsp for brushing)
1 large egg
1 and 1/2 teaspoons pure vanilla extract
1ā1.5 cups add-ins such as chocolate chips, berries, nuts, fruit, etc
optional: 1/2 ā 1 teaspoon ground cinnamon, coarse sugar, and toppings such as icing.
Instructions
Whisk flour, sugar, salt, and baking powder together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together.
Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the add-ins, then mix together until everything appears moistened.
To make triangle scones: Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If itās too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges. For smaller scones, press dough into two 5-inch discs and cut each into 8 wedges. To make 10-12 drop scones: Keep mixing dough in the bowl until it comes together. Drop scones, about 1/4 cup of dough each, 3 inches apart on a lined baking sheet.
Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
Meanwhile, preheat oven to 400Ā°F (204Ā°C).
Line a large baking sheet with parchment paper or silicone baking mat(s). If making mini or drop scones, use 2 baking sheets. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
Bake for 18-26 minutes or until golden brown around the edges and lightly browned on top. Larger scones take closer to 25 minutes. Remove from the oven and cool for a few minutes before topping with optional toppings listed in the ingredients.
Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days.
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Damn that must have been REALLY good
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Duh, a reverse searā:man_facepalming: I knew that I just had a moment of stupidity where I forgot everything that I knew in the kitchen. Thank you for helping me get my head on straightā:grin:
Can you share what amount of infusion you used on the cookie bites ? Iād made some coconut balls that came out around 75 mg per ball using 200 mg of oil .
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Iām thinking they are close to 100 mg each. We used some really dank coco oil made from activated thc distillate coming in at 100 mg per gram. Im not quite sure how to measure homemade stuff. But we did use 8 teaspoons of the oil.
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Itās always a wait and eat then wait and determine how dank the bakery turned out. 
lol
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