nogrodsmithy:
Sous-vide pork tenderloin in the pan to finish the crust.
nogrodsmithy:
Pretzel rolls... Lye is the secret. You can use baking soda, but the results don't taste the same.
nogrodsmithy:
Sous-vide pork belly, finished in the oven... this stuff melts in your mouth!
nogrodsmithy:
Carving the Sous-vide pork tenderloin.
nogrodsmithy:
Merry Krampus!
nogrodsmithy:
A light lunch... blue cheese on homemade pretzel rolls.