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Thursday, September 19, 2013

The beginning of 100% Kurobuta pork rack usage.

What do you do with the trim between the rib bones after frenching them?   I'm doing this, but not using the name, for obvious reasons.....still, I think it is hilarious.

Posted by Chef William W. Alexander at 4:58 PM No comments:
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Pork usage

Stay tuned to see where this goes.

Posted by Chef William W. Alexander at 4:17 PM No comments:
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Pork usage

Posted by Chef William W. Alexander at 4:15 PM No comments:
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Pork usage

Posted by Chef William W. Alexander at 4:15 PM No comments:
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