I saw this a little while back and thought if you

Slick Rick the Ruler performing nadi shodhana! It’s a subtle body practice. “La Di Da Di we like to party” 😜

How bout “Nadi, Nadi, Subtle Body”?!

We were gonna do a nitrous sound bath at SPAC then the tank ran out!

Selfie posting yogi says social media is god’s answer to impermanence

That feeling when everything starts to expand. Like life pouring into a valley from every direction. 👏👏👏congrats

Nice blini!

Winter citrus season is the best!

At one of the French kitchens I worked in we would dry them(unseasoned) until they started to slightly sour!
I wouldn’t recommend trying it at home but it’s pretty awesome! Super robust flavor. Dirty birds!

Nice work! Promotes even cooking! I season my whole chickens the night before and leave them uncovered in the fridge(if there is space). It allows them to dry out and concentrates the flavor.

Sorry, I couldn’t resist this tip! We roast a lot of whole chickens here!

“Frenching” the legs is a nice touch. If you take a sharp knife and cut through the skin and tendon around the bone at the base of the drum the meat will cook up more tender. Releasing the the tendon allows the meat to relax when cooked. Taking out the wishbone does the same thing for the breasts.

Sorry for 🤮all that info on you and everyone else!!

You don’t need to sous vide it if you rest it properly. Sous vide gives meats cooked to temp a deli lunch meat texture. Trust me. The French kitchens I worked in wouldn’t even allow one. I’ve worked with them extensively in other kitchens though. Not hating. Just offering some professional insight!

If you’re unsure about the salt weigh the meat and season it with 1.5% it weight in kosher salt. Do it in a bowl so you can toss the meat around until the salt absorbs. Working in grams is easier for the conversion

Look for the grain and slice against. Also makes a huge difference when it comes to tenderness. Whole muscle meat needs a little finesse because muscles seize

And some herbs to the baste to add additional flavor. Allow to rest another 5 minute after you take it out of the over.

..because the outside of the meat has less moisture now) using butter. Low temp. Tilt the pan and baste with butter. You might need to add extra. The tilted pan keeps the butter from getting too hot and acts a as low temperature cook which keeps the meat tender. You can also add a close of garlic..

Season it an hour or so before you cook it. Sear it over medium heat in a heavy bottom pan. Not to hard. If you sear it too hard the muscles fiber tighten and contact. Cook it to a temp below what you like. Take it out and rest for 15. Gently sear it again(the double sear gives it a nice crust…

Save some space for a Give It Time slap! @ithinkthere4iyem.bsky.social will have a stack next time I see him.

This is the brand most people use in restaurants. It’s the grain size. Mortan’s is a little big and doesn’t stick to the food as well. I think Thomas Keller put it on the map for a lot of people

The comment has nothing to do with Phish but speaks to how often I lean on Mexican food for comfort!

Mexican seafood! Not sure what yet, but I picked up a couple pounds of u15 shrimp and a pound of jumbo lump from Samuel’s and sons.

Philly: “Eff around and find out”
🖕🧊

Nine tails tattoo in east London. They specialize in traditional Japanese tattoos but some of the artist will work outside that. The stuff she has done is beautiful. Hope it helps!!

For sure! I’ll let you know. She’s in Peru on a shamans retreat so it might take a couple days to get back to me.

Do you have someone there you like to use? My friend and her husband fly to London to get all their work done. I can get some names if you need someone

Ha! Same!

Jealous