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Hit a t-bone with steakhouse seasoning, lathered on probably a half stick of butter. Grilled. Would've preferred a little more rare but still amazing. Garnished with fresh parsley and basil.

Cigar is an AVO Synchro Nicaragua Special Toro. Old Italian customer from Brooklyn gave it to me. Says he's a retired lieutenant detective. Lots of gold chains, huge gold pinky ring so I thought he was mafia at first. Could be.

Hit a t-bone with steakhouse seasoning, lathered on probably a half stick of butter. Grilled. Would've preferred a little more rare but still amazing. Garnished with fresh parsley and basil. Cigar is an AVO Synchro Nicaragua Special Toro. Old Italian customer from Brooklyn gave it to me. Says he's a retired lieutenant detective. Lots of gold chains, huge gold pinky ring so I thought he was mafia at first. Could be.

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[–] • 0 pt

You should try sous vide at 125-130F, rest for 5 minutes, then sear 1-2 minutes per side in a super hot pan.

[–] • 0 pt

How expensive is the equipment?

[–] • 0 pt

Pretty cheap these days because the Chinks make the devices. $60 gets you a decent immersion heater/circulator. If you want to go super cheap just get a tiny cooler for $20 or less, a thermometer and heat the water on the stove. The circulation units do cook everything faster though.

[–] • 0 pt

Yeah. I wanna nigger rig that shit, maybe make a white trash duck press too... Then again I've never made duck