Looks absolutely delicious! @Hemp
I’m in the ski hill hungover having a butternut squash soup and a beer, lol
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Turmeric is has great anti-inflammatory properties
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Love butternut squash soup a few weeks ago made a big pot of sweet potato/butternut squash soup so good
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Rendering beef suet into Tallow for cooking and cast iron seasoning
For the curious it’s just beef suet in a water bath until temperature reaches 230+f, then strain through cheesecloth or muslin cloth after you get crackles or golden brown bits.
Also if you choose a smaller potlike a Dutch oven for this vs a tall wall lobster pot you will have to take it off heat gradually and stir until it stops foaming up and almost escaping the pot.
Also be smart. Use a screen to keep splatter contained.
This was my yeild from a 1.5 gallon pot full of beef suet filled to 1 gallon before adding water.
This is what’s leftover after straining. Still some fat, but not worth saving. Make the fatty bits golden brown and anything leftover strain into its own container and use like toasted sesame oil.
This is what the fat should look like when cooled. A nice pearl white.
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Making me drool here wishing I had some beef to cook up. 
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OMG! That would be AWESOME! Thank you!!! 
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Niice! Can also be used for candles in a pinch!!!
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I de-boned some really big chicken thighs- dry rubbed both the skin and meat side and rolled them up…
Baked chicken, mashed potatoes and a green salad…
No photos…it’s alll gone!!
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I take this twice a day. 
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Excellent, pm me your address and I’ll get them put this week @Lady.Zandra63
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And for the main course… udon noodle spicy seafood pho, seaweed salad, Vietnamese spring rolls and a Chilean cab sav
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Holy f*ck, this hits me right in the feelz 
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Ski Food! Lol
Looks great
a buddy of mine and myself both chipped in a couple hundred bucks and designed the what we thought was going to be one of the best dinners of all time… before we ate, we sparked up a couple of joints using some of his recently harvested Kodama bud by Bodhi… then we feasted.
I did all of the planning and went to Goldbelly and made the purchase.
I had never bought steaks or any fresh food online for that matter before this experience. The food had made quite the journey here to New York. It actually arrived one day late… I was worried but everything turned out just fine…
Everything was well packed in dry ice and the food was very fresh…
This was the first Wagyu I had ever tried…
Paired with some fresh NY State Corn on the Cob… and some NY Salt Potatoes, it was quite the meal. We cooked the Wagyu Sous Vide style to ensure an accurate medium temperate…
The Red Velvet Piecaken was really delicious… a trio of chocolate pecan pie, vanilla cheesecake, and red velvet cake all layered together with strawberry champagne buttercream. We had it along side Perry’s Ice Cream’s Red Velvet flavored Ice Cream.
If I was a prisoner and able to request some extravagant last meal… I’d order the whole thing all over again.
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