Brined overnight. Sous Vide bath seasoned with roasted garlic, homegrown basil, oregano, & Rosemary for 2 hours at 130° before searing in cast iron.
Brined overnight. Sous Vide bath seasoned with roasted garlic, homegrown basil, oregano, & Rosemary for 2 hours at 130° before searing in cast iron.
Two months late for Schniblotag.
2 months late?
I’m not sure Father’s Day is my preferred time for schnitzel and oral sex. Maybe one, but both just feels gratuitous.