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zambrano Duck breast 57°C / 1h, duck skin crumble, garlic rice, and eggs with fresh salsa. 2d

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Normal Diego Zambrano
zambrano Sous vide duck breast with duck skin crumble in the making. 2d

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Normal Diego Zambrano

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zambrano Prometheus #woodturning 3d

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Normal Diego Zambrano

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Normal Diego Zambrano
zambrano Denver cut steak from Fresh Direct. What an amazing surprise. 3d
  •   typefiend That marbling is ridiculous. 3d
  •   franciscojgr 3d
  •   brunobrunan Rapaz 3d
  •   davesnyder Their meat department is actually great 3d
  •   zambrano @davesnyder Any recommendations? 3d
  •   davesnyder Great deal on their prime cuts. Unusually share a Bone in NY Strip cut at 2" thick with the fam. That cut only comes out to 24 bucks or so...which is crazy. Their local selection is also great. Their hangars are nice too. 3d
  •   zambrano @davesnyder Amazing. I'll follow your lead. Thanks! 3d

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Normal Diego Zambrano
zambrano New tools. #woodturning 4d

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Normal Diego Zambrano
  •   scappini one small step for man.... 5d

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Normal Diego Zambrano
zambrano Second chance 6d
  •   chefpandita I'm doing the same thing with chinese chives! 6d

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Normal Diego Zambrano

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zambrano Filtering bacon fat. I always save it in the fridge, and I use it later to fry anything that I want to add a bacon flavor to it. 1w
  •   garycompton I thought you were filtering coffee ghetto style @zambrano I stand corrected..bacon flavored coffee hmmm 1w
  •   mikeodea chemex paper is the power move 1w
  •   jlny Same. I don't filter though :) 1w
  •   ritchiebloom Infuse some bourbon with that gold. 7d

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zambrano Pea Soup with Bacon, Fresh Ricotta and Chili Oil 1w

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Normal Diego Zambrano
zambrano "I will show you fear in a handful of dust." — T. S. Eliot 1w

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