J. Kenji López-Alt

@TheFoodLab

I cook, I measure, I cook again, I eat. All tweets are my own, and not reflective of @seriouseats opinion or policy. Retweets and Favorites ≠ endorsements.

Deep fried 36-hour sous-vide porchetta. Perhaps the tastiest thing to come out of my kitchen?

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1151 days ago

Deep fried 36-hour sous-vide porchetta. Perhaps the tastiest thing to come out of my kitchen?

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