I approve your cheesing.A few favorites are Manchego, sharp cheddar, really fucking sharp cheddar, Stella Fontinella, and blue cheeses.
I approve your cheesing.A few favorites are Manchego, sharp cheddar, really fucking sharp cheddar, Stella Fontinella, and blue cheeses.
No, because there aren't any cons to using a sous vide.Has this thread had any pro or con sous-vide douchebaggery yet? If not, I'm up for getting it started![]()