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See? More pork fat. Toulouse sausage from Ends Meat. The flavor was fine but it was very loose; made in-house that’s what can happen.

Oh and a roasted shallot.

I did have salad (and Montgomery’s cheddar to follow).



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Happier ending to that steak. I had almost half that piece left after I gave up chewing. I sliced it as thin as I could, heated the slices gently, and it was much more approachable. The flavor was fine, I just needed to be able to chew and digest.



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New Mexico style chile con carne. Dried Hatch red chilis, rehydrated and turned into a sauce with garlic and stock. Grass-fed beef and Yukon potatoes, along with garlic and onions.  Black beans, simply cooked.  Served with both flour and corn tortillas. A little taste of downtown Albuquerque, and Duran Central Pharmacy (where the freshly made flour tortillas are probably better than Corima's), for Significant Eater.

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