Chicken Sous Vide with Mashed Potatoes & Giblet Gravy
I began with an entire chicken cut up, vacuum packed and cooked in the Sous Vide Supreme just like the Maiden Voyage. The one difference was that because of the bones, I left it in for four hours. It was still just as moist & tender. I also decided to go with a treat of...
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More...“Delve into how it all began, beginning with Art De Vany in 2007, and continued through many iterations and self-experiments with workout styles (even working personally with Martin Berkhan — Leangains), diet hacks, and all forms of fasting known to mankind…right up to how I eventually became a “gym junkie” at the ripe age of 62 as an American Expat in Pattaya, Thailand…achieving the best gains and fat blasting of my life.”
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