nice shine on those bagels. did you boil them first?
Yes, for about a minute in lye solution.
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Homemade Thai basil chicken. One of my favorites to prepare as it’s simple, quick, and intensely flavorful. Every time I make this for friends/guests they ask if I have a meat grinder… boneless, skinless chicken thighs in a food processor for about 7 seconds is all you need for this dish. Oh, and get some top shelf fish sauce and soy sauce, trust me, it’s worth the marginally higher expense.
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Great meatball recipe, thank you @ToddFrench for sharing!! I used this meatball recipe to make a “Italian Wedding Soup” risotto.
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I just bought more ground pork to make these meatballs again, freeze them in batches and just snack on them all week!
Sous vide pork tenderloin with a hazelnut-pancetta sauce and roasted potatoes. Wonderful pairing with 2009 Produttori Barbaresco Riserva Asili.
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I will be making these often, want to try smoking them.
Dude! I’m using the smoker this week! Great idea!
Bet they make a crazy good meatball sub.
We may have single-handedly revolutionized the meatball industry! Now if only @bryan_flannery would do ground pork!
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It was mostly alive and interesting, much like myself. 
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Cooking osso buco for Sunday dinner.
Just realized I’ve been posting direct to my IG stories, so I don’t have actual pics downloaded 
Https://www.instagram.com/akgrill and then click on my profile pic for stories.
Definitely a lot of fun to do, as I bought a half cow from Preservation Meat Collective and am cooking a bunch of cuts that I don’t have a ton of experience with. Drinking a bottle of BD15 wine (2022 Goodfellow Combe Verte) as I go. Need to figure out what I’m going to serve with dinner now
Wine I used in the sauce was a vaccu-vinned Cayuse Edith Rose.
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Polenta works well with that
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New butcher in Spanish Fort. Three arrows, bought some outstanding hangers a couple of weeks ago. Stopped Saturday and bought more hangers some Duroc pork loin and this strip. Absolutely outstanding. Grilled up with sides of sugar snaps, carrots and mushroom farro.
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I’d probably eat the farro first it looks so good and savory.
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