Tenderstem broccoli

I'm going for the shortest blog post ever. The entire post is going into the intro.

Sometimes in life it's nice when something's surprisingly hard. With tenderstem broccoli however, less so. Cooked the same way as asparagus at 85 degrees for 20 minutes it's annoyingly firm. Watch for an update soon.

Silverside

Us Brits are known for our roast beef. It's instinct borne of generation. Hunks of meat searing in a crackling hearth, dutifully turned on the spit while embers pop and crack in an otherwise lifeless space.

These days we stick it in a box of water replacing the fire risk with botulism and call it progress.