May 1, 2014 | Notafoodie.com

3 years ago today, the USDA saved America from overdone, flavorless pork chops by confirming what chefs had known for years- pink pork is good pork. If you’re grilling this weekend, cook to 145. #notafoodie

May 24, 2014 tmiale 0 Comments

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Easy weeknight cold lentil salad. Not shown is the huge ass burger that accompanied it. #notafoodie #foodigram

May 19, 2014 tmiale 0 Comments

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Finished product. De-boned and stuffed whole chicken, slow grill-roasted over oak. #notafoodie

May 18, 2014 tmiale 0 Comments

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That is a de-boned chicken stuffed with garlic confit and herbs. Jacques Pepin says it should take 1 minute to entirely de-bone a chicken. It took me 30. #notafoodie

May 18, 2014 tmiale 0 Comments

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