RT @hubermanlab: The day we turned being healthy & fit into a point of attack rather than a virtue was the day we abandoned physical health…

Dropping ribeye steaks 🥩 sous vide

@KosherVeruca Love that! If you check it out I have a few steaks sealed ready to do just that. I’ll have them cooked and ready to go later in the week.

Work out of the day 150 cal row

@TimKennedyMMA Very true. Satisfaction is the first step to failure

Empty gym day. 💪

Friday pour of the evening. Cotswold single malt whisky. #6 on the whisky tour of the world. Cheers!

@farhip Sort of shows you how inept the government is when the 19 is actually the expert…

@rawsalerts To be fair that was always in the cards

@ChefGruel The chip is the key

This will be my first time a at NAFEM in Atlanta, and while I don’t know the layout of the facility, I’m pretty happy with where our booth landed! Booth 3010 If you’re going to be there, let’s connect! We’ve got some awesome new innovations in food prep, preservation, and sous vide that I’d love to show you. Shoot me a message to set up a time. See you in Atlanta! #myfcsi #cheflife #foodservice #IDDSI #modifieddiets #schoolfood #acf #foodprocessing #restaurant #kitcheninnovation #sammic

@GermanDoner_UK 🙌

@itsme_urstruly I feel this to my core

RT @KyDistillers: KDA NEWS: The @kybourbontrail is GROWING! Welcoming more than a dozen new experiences on the Bourbon Trail™, there are no…

Ingredients 800 g beef ribs 500 g peeled russet potatoes 200 g demi-glace 50 g ground mustard seeds 30 g ground black pepper For the brine: 2 litres of water 95 g coarse salt 110 g brown sugar 30 g peeled garlic 10 g coriander seeds 10 g whole peppercorns 5 g bay leaves 4 g dried chilli 2 g cloves 12 g fresh ginger 3 g cinnamon sticks Preparation In a pot, place all the brine ingredients and heat until the sugar and salt are completely dissolved. Let it cool. Place the beef ribs in a bag with part of the brine and seal at 99% using a Sammic vacuum packing machine.Cook in a SmartVide sous-vide cooker at 82°C for 16 hours. Set aside. Open the bag and sprinkle the ribs with mustard and pepper. Serve the ribs with demi-glace sauce and accompany with the French fries.

Taco Bell is 🐐

@rawsalerts