For only the second day this entire winter, temps in Winston-Salem managed to climb above 60°F this past Tuesday and I was happy to take advantage of it with some yard labors. But weather like that also put me in the mood for cheeseburgers, so I broke out a couple that I'd already prepped and stored in the freezer, plopped them into the 143°F immersion bath for a couple of hours, and finished them in duck fat in the cast iron skillet before adding cheese. Served on toasted buttered brioche buns with Sun Chips on the side, it suited the Tuesday evening needs.
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