Quote:
Originally Posted by ptlyon
Wait, wut?
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Dude, keep up. If you've been following this thread you'd know that cremators produce the best pies. Cremation on the other hand should start off souse vide and then finished in an air fryer to get the perfect crust on any remaining bone chips.
EDIT: I, for one, am very anxious to hear about how that new meat tenderizer Monticore's missus bought him is working out.
