Picture Post: I don’t usually make spareribs, but when I do, sous vide. Stephen Weber 4 years ago Taken on Mar 12, 2022 @ 15:36. Share this: Share on Bluesky (Opens in new window) Bluesky Share on Mastodon (Opens in new window) Mastodon Share on Facebook (Opens in new window) Facebook More Email a link to a friend (Opens in new window) Email Print (Opens in new window) Print Picture Post: $4.77 a pound for wild caught sockeye at Freddy’s this AD week. Usually worth the prep work.DateJanuary 30, 2022In relation toPicture PostPicture Post: Today in sous vide experiments: crab cakes.DateMarch 17, 2025In relation toPicture PostPicture Post: Tonight on is it a good idea to sous vide this: pork bratwurst from Whole Foods.DateAugust 31, 2022In relation toPicture Post
