SGT.FISH sgtfish@nostrplebs.com 1 year ago Steak tartare pretty standard version besides the fingerlime
SGT.FISH sgtfish@nostrplebs.com 1 year ago It was amazing egg part was basically souv vide 63β°c and reasmbled Also learned holding the 0 gives me a degree option ππ
SGT.FISH sgtfish@nostrplebs.com 1 year ago I was about to go into detail but k prolly shouldnt lol but yes
SGT.FISH sgtfish@nostrplebs.com 1 year ago Appreciated but its very easy to make food look extra with ring molds and some cress π
TheRupertDamnit TheRupertDamnit@elites.nostrati.org 1 year ago You eat with your eyes and then your mouth. So any effort into the appearance can be delicious as well.
SGT.FISH sgtfish@nostrplebs.com 1 year ago I agree with this unless i cook at home i will put in some effort but definitely wont go hard. Simplicity for home π
npub1jha7...xj6y 1 year ago Fingerlime ...hmm... Sounds nice! What does that even mean? π I did recognize the tartare part with fish roe.
SGT.FISH sgtfish@nostrplebs.com 1 year ago The part that looks like roe is the fingerlime Its a citrus fruit like little lime caviar
SGT.FISH sgtfish@nostrplebs.com 1 year ago Much appreciated glhf this might be the sweetest thing you said to me π₯Ί
SGT.FISH sgtfish@nostrplebs.com 1 year ago Didnt say hou were not said this was the sweetest π€ I win by being pedantic