6 Comments

looks good

Expand full comment

I would stuff it with some andouille or chorizo, give it a little heat and fat from the inside.

Expand full comment
founding

Hey Mike

Why kosher salt. Just as un-kosher salt, it is just plain sodium chloride NaCl. Does it have a separate nature—or flavor— because it has been blessed by a rabbi who may be a trans female? Yo Mama!

Pat Flanagan, MD

Expand full comment

Kosher salt also distributes more evenly, sticks to food better, and dissolves more readily on the surface of meats and poultry, making it ideal for dry brining. Because the grains of kosher salt are larger, they take up more room, making a teaspoon of kosher salt less dense than a teaspoon of regular table salt.

Expand full comment

Keep those recipes comin

Expand full comment