You coulda just said it was pretty tender and flavorful. But thanks! 
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LOL! 
… but seriously, I enjoyed all the extra detail. 
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Pasta bolognese. (As is our usual, whenever I do homemade pasta my daughter helps. She did a lot of the bolognese work as well)
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Man, I love a good bolognese. I haven’t made one a long while.
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Where’s the fun in that? You asked me what time it was, I told you how to build a watch! “You might be a wine Berseker if…”
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Ditto that! I honestly cannot remember the last time I did one.
I made some Ibérico pork tomahawks for lunch today as a farewell lunch for the 2nd son & his new wife. They just got on a flight to Melbourne where they’re starting their new life together.
Marinated for 14 hours.
Rested for a little under 15 minutes.
Sliced and served.
And there you go.
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I hope Valor got the big bowl.
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When Jen is out at ‘game night’ I ‘splurge’ with a steak salad, and last night’s was a Flannery flat iron (seared on my outdoor Hestan infrared burner (40k btu) then indirect for another 10 min on a ‘umami bomb’ board sauce of truffle butter, dehydrated black garlic (from Trader Joe’s, recommend highly), touch of lemon juice, s&p over the salad.
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This stuff really is awesome. I love black garlic but it is not the easiest to work with, this remedies that. I do wish it were a little more finely ground though
I love using it on my fried eggs for breakfast - has an almost curry-like flavor as well. I brought a jar to give to @Jorge_Henriquez on our ‘Mountain Jamboree’ trip last weekend
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I got a Blackstone recently and made smash burgers 3 times that week hahah
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Why not? It’s always been straightforward for me. Do you find it too sticky?
It’s sticky, and you need to manipulate it somehow most of the time, it’s not something you could sprinkle on some eggs
For the record I have no problem with black garlic and love it and cook with it all the time, but I also use this seasoning when applicable
Fair enough but this also applies to regular garlic, so nothing unique about black garlic.
Either way, I don’t usually shop at TJs but this product sounds interesting (and from what I can tell online it doesn’t have extra crap/filler ingredients), so will check it out.
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exactly my situation over here. 
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I highly suggest googling an imitation recipe for In n out burger sauce, and replacing the white vinegar with Worcestershire
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