This is my petit Olive (French Accent)! Someone told me this is the right page for her.2yr ⋅ shuadoorn ⋅ r/SupermodelCats
I saw some posts about turn dogs so I had to post the best one I ever had. This was from Whitehawk Ranch Golf Club in Clio, CA.9mo ⋅ shuadoorn ⋅ r/golf
[homemade] Bacon wrapped pork tenderloin medallion with red skin mashed potatoes.1yr ⋅ shuadoorn ⋅ r/food
Does anyone know if the pads and/or fruit of this cacti is edible? It looks like a prickly pear but I’m really unsure.7mo ⋅ shuadoorn ⋅ r/cactus
Oakland has 27,000 people in their stadium protesting their shitty ownership and still have spiderwebs in their dugout lol10mo ⋅ shuadoorn ⋅ r/mlb
just wanna thank Canada for this beautiful invention. Poutine, you have my heart.10mo ⋅ shuadoorn ⋅ r/FoodPorn
It’s my 28th birthday today, so I made myself a spicy chicken sandwich for lunch.1yr ⋅ shuadoorn ⋅ r/FoodPorn
BLT with home cured bacon, Basil pepper Mayo and red wine vinegar marinaded tomatoes3yr ⋅ shuadoorn ⋅ r/eatsandwiches
[homemade] Korean Beef Bulgogi Burritos with Rice, Lettuce, Kimchi, and Gochujang Mayo1yr ⋅ shuadoorn ⋅ r/food
Pork Chop at 138° for 2 hours, mash potatoes and IPA pan sauce with shallots.2yr ⋅ shuadoorn ⋅ r/sousvide
Sous vide tri-tip 5 hours at 135° with some homemade milk buns, basil chimichurri and garlic mayo.2yr ⋅ shuadoorn ⋅ r/sousvide
Lamb chobs with Italian salsa verde, roasted carrots, and blanched red pepper1yr ⋅ shuadoorn ⋅ r/CulinaryPlating
Marinated with the bachan’s Japanese BBQ sauce and sriracha for 7 hours and seasoned with meat church holy gospel. Smoked for 1:30 at 250 on the Masterbuilt. They came out awesome2yr ⋅ shuadoorn ⋅ r/Wings
First knife purchase! Shun Premier 8 inch chef knife! Anyone have any input on what I should get next? I think I caught the bug and want to by all the knives. I was thinking premier 6 inch nakiri next but I’m undecided.2yr ⋅ shuadoorn ⋅ r/chefknives
[homemade] Sous Vide Pork Chop, Mashed Potatoes and IPA Pan Sauce with Shallots.2yr ⋅ shuadoorn ⋅ r/food
Buffalo Truffle wings! I don’t normally do breading on my fried wings but I decided to try a light batter similar to Korean fried chicken and it was amazing!! Ridiculously crispy.2yr ⋅ shuadoorn ⋅ r/Wings
Pork chop 138/4hrs and mashed potatoes 195°/2hrs after searing the chops in the pain I made a cream sauce with mushrooms that was amazing.2yr ⋅ shuadoorn ⋅ r/sousvide
Butter toasted ciabatta roll, Onion, Tomato, Artisan greens, Smash burgers, Havarti cheese, Bacon, and a Raising Cain’s copy cat sauce 😋😋3yr ⋅ shuadoorn ⋅ r/FoodPorn
Cooking 5 tri-tips for 25 people. Probably will do 135° for 6 hours. Finish at 700° on the Masterbuilt!1yr ⋅ shuadoorn ⋅ r/sousvide
Mahi-Mahi Tacos with some cabbage and a copycat orange sauce from La Victoria in San Jose, CA!!4yr ⋅ shuadoorn ⋅ r/tacos
Duck Breasts coooked at 135° for 1 1/2 hours served with peach chutney and spring mix greens. Came out super good!2yr ⋅ shuadoorn ⋅ r/sousvide
Leg of Lamb cooked at 130° for three hours, topped with a chopped chimichurri 🤤🤤5yr ⋅ shuadoorn ⋅ r/sousvide
Chicago Dog, I had never had one before so I thought I would give it a shot. Did i do it right? Hot dog, celery salt, bun, chopped onion, tomato, pickle spear, whole wax peppers, green relish, and nuclear yellow mustard?4yr ⋅ shuadoorn ⋅ r/BBQ
Faux dry aged steak marinade by Sansaire. I am not kidding. This is the BEST recipe I’ve ever tried on Sous vide steak. The ingredients sound weird but you NEED to try this. It is a game changer. I did a layer of salt and pepper before vacuum sealing, marinating, and cooking. Link in comments.4yr ⋅ shuadoorn ⋅ r/sousvide
Do you guys think she is a ragdoll? We are unsure because we rescued her.5yr ⋅ shuadoorn ⋅ r/ragdolls
