Joshua Kronengold

Beef is pricy. When I want steak-type beef, I like doing sous vide then sear. It is especially good for Top Sirloin if you give it an extended (5-6 hour) cook time. While it’s not quite as lovely as a porterhouse or ribeye in terms of marbling, the flavor is very good. Admittedly, the porterhouse or ribeye only needs to sous vide for at most an hour before the sear to be a great steak.

If you want suggestions/tips, I’d be happy to share.

I can’t speak much to games. I try to avoid getting into too many new ones because I still have a long-term case of PaRenTing. However, both kids are currently playing Genshin Impact and seem to enjoy.