Bryce Chartwell
Bryce Chartwell
Compressed Beef
Preparation requires highly-trained staff, and access to a 16-atmosphere Compression Chamber.
Pressure cookers, used by knock-off chefs in the Thrussock region, produce a notably inferior, flabby result. Avoid.
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Uploaded on May 3, 2011
Taken on May 3, 2011
Compressed Beef
Preparation requires highly-trained staff, and access to a 16-atmosphere Compression Chamber.
Pressure cookers, used by knock-off chefs in the Thrussock region, produce a notably inferior, flabby result. Avoid.
79
views
0
faves
0
comments
Uploaded on May 3, 2011
Taken on May 3, 2011