Do you take pride in knowing that you eat cooler than anyone else, because you should.

Short rib is shocking where I am. Even chuck is pushing past $15 a pound.

What are you doing for sides/sauce? Generally when I think braise/sous-vide I think some rich, flavourful sauce, but that seems unpractical for daily consumption.

Chuck on sale is now $8 a pound, more than double since Covid started. I am eating less of it and more ground beef, pork and eggs.

I crisp it up in an air fryer before serving. Here's the full ingredient list: meat, butter, salt. After five years I still look forward to every repeat.

I just replaced an air fryer that lasted two years of daily use, a personal record. I was ready to replace it anyway, because they accumulate grease where you can't clean, and the smell gets interesting.