On 2016-12-03, Jeßus > wrote:

> On Fri, 2 Dec 2016 21:14:15 -0600, Sqwertz >

>>ObDinnerTonight: Dry brined and seasoned sous video pork tenderloin
>>(147F) seared in duck fat.

> A lot of work but sounds good.

I'm sure you two will continue to extol the virtues of each other's meat,
but I think I'll pass on the rest of this conversation.

nb