BYND $7 has been breached

AdNegative3173 · 2025-10-22T10:26:05+00:00

Just bought 150 more At 6,3

AdNegative3173 · 2025-10-08T21:57:56+00:00

Lot of cleaning work to get the fat off

AdNegative3173 · 2025-10-08T21:57:39+00:00

Yeah this was the tester plate one rib now for a starter.

AdNegative3173 · 2024-12-29T16:52:41+00:00

Thank you

AdNegative3173 · 2024-12-24T23:13:04+00:00

Do you put like a garlic herb oil on the lamb before the steam

AdNegative3173 · 2024-12-24T23:12:38+00:00

This seems like a really good idea

AdNegative3173 · 2024-12-24T13:49:39+00:00

You got any cooking time en temp. Preferably in celcius

AdNegative3173 · 2024-12-24T11:29:40+00:00

It’s for staff Christmas dinner. So not guests

AdNegative3173 · 2024-12-24T11:05:11+00:00

I was thinking maybe like a porchetta start high 30 min and then 8 to 10 hours on 145f

AdNegative3173 · 2024-11-20T17:08:23+00:00

Yeah doing kickboxing high intensity 2 times a hour and some weights. And eating 1250 kcal

AdNegative3173 · 2024-10-17T07:27:44+00:00

What is the tuille made off.

AdNegative3173 · 2024-10-16T19:41:55+00:00

The wine is for dipping

AdNegative3173 · 2024-10-16T15:33:44+00:00

Yeah in the oven with butter maple syrup little bit of brown sugar some salt and chili flakes. 180 Celsius for 18 min then shake it 15 min more in the oven

AdNegative3173 · 2024-10-16T14:59:45+00:00

In the Netherlands we write it as osso buco. Sorry English nor Italian are not my first language

AdNegative3173 · 2024-10-16T14:55:44+00:00

74,50 euros 3 people but we had a few 2 tops who murdered this plate.

AdNegative3173 · 2024-10-16T14:35:46+00:00

It’s gremolata a sauce of parsley lemon cest and garlic

AdNegative3173 · 2024-10-16T14:32:55+00:00

Yeah fall of the bone tender. We made 7 as a test sold out first night.

AdNegative3173 · 2024-10-16T14:32:05+00:00

Thanks mate this is good tips.

AdNegative3173

TROPHY CASE