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  13. Don't take it the wrong way, but you have the countenance and kind of general shape I associate with lodge cooks. My grandmother was one for over 20 years. Had to fed upward of 30 men per day, every day, all year round. There's a term for it in French that doesn't translate well other than 'Village Mother,' a sort of archetypical stout motherly woman whom was held in extremely high regard by dozens of grizzled bushwhackers, and to whom they all offered undying reverence.

    I wish you a long and happy life.

  18. What a weak video. Didn’t even cut it against the grain of the meat to serve, probably the first the they teach you when you work in a RESTAURANT, places where generally not maybe people have gone to culinary school

  22. I do mine by rendering the fat cap and using the fat to cook the steak for 3 1/2 minutes a side then into a 200⁰c/400⁰f for 3 minutes in the air fryer. Sublime in my opinion. Seasoned with garlic powder, salt and pepper!

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