The sous vide ribs cooked 36 hours at 145°F are absolutely delicious, but they are too tender for me. Next time I will try 12 hours at 165°F
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Later for dessert a slice of Frog Skin Melon with dairy free topping. This is the first Frog Skin Melon I have ever eaten. I really like it. The flesh is firm almost crisp, mildly sweet with a flavor a bit like watermelon but different. Originally from Spain so
@Mossy may know them already?
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Muy Bueno!
Protein stack for breakfast. Sliced turkey, chicken sausage, Praeger's Mushroom risotto patty, Million Dollar Velveeta, and a fried egg
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