Sous Vide: The Quarantine Series, Part 9B: Bison Chuck Eye, Chicken Fried Bison
Dateline, 5/20/2020: Bison in the Age of Misnomers Is even chicken chicken fried? In Part 9, we...
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Author: Norm King
Sous Vide: The Quarantine Series, Part 10: Braising Bison (or any tough protein)
Dateline, 5/17/2020: Done well or well done? In Part 9, we pasteurized/processed the bison clod...
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Sous Vide: The Quarantine Series, Part 9: Bison Chuck Eye
Dateline, 5/14/2020: Bison in the Age of Gimme Shelter “Where the bison roam” just...
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Sous Vide: The Quarantine Series, Part 8: Center Cut Pork Loin Roast
Dateline, 5/11/2020: Pork Loin’s Complaint Center cut pork loin roasts have to be one of the...
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Sous Vide: The Quarantine Series, Part 7: Oregon Lamb Shoulder Flap
What’s the French word for flap? NickyUSA is a specialty meat broker that I call when I get...
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