Ok, I’ll start guessing, 
Wondra? Lager? Rice flour?
Haha I think you should quit your day job
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Fresh grinded buckwheat and quinoa flour, water, fresh cracked pepper and garlic powder. This biggest thing is the thickness of the batter
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It did not go unnoticed
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mostly beef but we eat some chicken, pork and seafood too. We stopped eating all plants, no carbs and we’ve never felt better or looked better. It took a lot of research to get me to try but results will keep us eating this way forever.
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I have a lemon that’s not quite ripe only nackyard|
Egg plants from my garden, I also have Burgundy Okras…
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My wife signed me up for a monthly meat club from the local butcher for Father’s day, this month was a Tomahawk Steak 
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It’s massive! We’re gonna share it for dinner tonight, I’ll try and get some pics if I think to before tearing into it.
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Yes, and it’s going to be massively delicious, is my guess!
I like to bone them out and then reverse sear them. I do maybe one a week. You’ll get the perfect steak! Preheat your oven to 225ºF and cook until an instant read thermometer reads 140ºF for medium rare, about 2 hours. Heat a 10" frying pan over medium heat for five minutes, and as soon as the steak is to temp, into the pan it goes for maybe 5-10 seconds on each side. I like to do the edges too. No resting needed. You can serve it immediately.
I hope it’s good beyond your most fantastic dreams no matter how you cook it! 
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Tonight’s supper grilled baloney and cheese sandwich with tomatoes, Boston bib lettuce, onions, jalapenos and arugula from my garden, homemade coleslaw and stuffed portabello mushroom…it was so damn good.
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I was so baked I could hardly see or stand, I managed to fry some fries, unwrap a piece of cheese. And squeeze cilantro/guac sauce into a bowl. Damn this was some good.
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This was lunch… 
. Off by a day I guess but not in this house!!!
It was odd too, gal just kept loading the hot sauce in the bag and talking. Handful after handful. No kidding I have half a pint worth of the freaking fire 
hot sauce, habenero and chili sauce, 
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We ended up just convection broiling it because I was so hungry 
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I tell you what brother, we are definitely getting another one of these, it turned out delicious, little salt, pepper, and garlic was all we did. It got a little bit of crust from putting it up closer to the heat but I am definitely gonna follow your recommendation next time, it was definitely missing the sear and I could have used the slower cook to break some of that fat down a bit more. All in all though, one of the best cuts I’ve had in recent history 
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