BigDropper

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I made a thread about my technique about 5 years ago. Here's a LINK

Basic hockey terminology as well...

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white Nissan Altima

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:shocked:

Why does the duckling have two heads?

Is it ironic that bide was batting when it happened?

The 2023 Zéphirine Pinot Noir LINK
It's a little outside of the price range you mentioned but it's better than all of the grocery store still that's been suggested so far.

Except Belle Glos, that's a good wine.

LBD While the sun sets.

From my personal experience, it's best prepared by cutting into thin 1/4" to 3/8" slices and cooking directly over high heat.

I prefer to cook the thin slices of Wagyu to R or MR doneness, but it is a little more forgiving and responds well to being cooked to higher doneness like M & MW because of the high fat and collagen content.

This was a ribeye cap that we cooked over charcoal in a ceramic clay hibachi. Cooking individual thin slices make it a layed back sociable experience.





My brother had the same cut of meat, cooked it whole, and served it like a steak but it wasn't as enjoyable as when we did the hibachi.