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"2 Cow" Economic Model


Schwa.

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Jaybone-ism

You have 2 cows.

You season choice cuts with salt and pepper and then drop them in a really hot pan. Wait for it to form a nice crust and then flip.

For a sauce, you create a nice Pernod Cream Sauce. Dice a shallot and some garlic and fry it in some butter. Cook it down (but don't let it brown) and add some a shot of pernod. Reduce and add about a 3/4 cup of cream. Let it reduce by half. Taste, season- add more Pernod if the flavour isn't strong enough and finish with some butter. Spoon it over the cow and garnish with a sprig of fresh thyme.

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