1:35:30Getting those natural B Vitamins must have been a shock to the system.
1:35:45I love it blue but at most medium
1:36:08Spreading out meals throughout the day is way better than one big meal. Its a bit more annoying having to prep, but the eating more is nicer.
1:36:17what is blue in not British or have good cuisine knowledge
1:36:36Biltong is really good stuff
1:36:38Ooo that shit is goooooooood!!!!
1:36:398 months? was shondo vegetarian?
1:36:51have you tried steak tartare? it's like beef sashimi.
1:37:20Blue isn't a British colloquialism.
1:37:20Coriander and air dried, yes.
1:37:28:fire::fire::fire::fire::fire::fire::fire::fire:
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1:37:38get your self a grill and cook your own, that would save a fair bit, heh
1:37:41Blue means seared on the outside, almost raw on the inside, internal temp 115 to 120ish.
1:37:54:purple_heart::purple_heart:
1:38:05:_shonKek::_shonKek::_shonKek:
1:38:15:face-red-heart-shape::face-red-heart-shape::face-red-heart-shape::face-red-heart-shape::face-red-heart-shape::face-red-heart-shape:
1:38:28demure little princess orders 3kg of raw meat
1:38:44Just threaten the cow with a lighter, please.
1:38:46If humans cook meat for big brain what does that mean if you prefer rare
1:38:49when you cook just the outside and the inside is raw
1:39:11:face-red-heart-shape::face-red-heart-shape::face-red-heart-shape::face-red-heart-shape::face-red-heart-shape::face-red-heart-shape::face-red-heart-shape::face-red-heart-shape::face-red-heart-shape:
1:39:19My steak better be mooing when I get it
1:39:24have you tried steak tartare?
1:39:31I've heard letting the meat rest after the short searing makes a Blue Steak better.