The "Better Than The Steakhouse" Rib Eye 🥩

This is about the crust. That glorious, mahogany, salt-crusted exterior that only happens when high-heat meets high-quality fat.

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The "Shatter-Crisp" Smashed Spuds 🥔

These potatoes are so loud they should come with a noise complaint. We’re using the Talo to basically deep-fry the edges of the potato while it roasts in the oven.

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The "Under-The-Skin" Talo Roast Bird 🍗

Sunday roast, but make it gourmet. We’re using Talo to get deep into the meat while turning the skin into a crispy, salty sheet of joy.

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The "Street Corn" Kimchi Fritters 🌽

The funk of the kimchi meets the sweetness of the corn, all fried in a fat that makes them taste like they came off a charcoal grill.

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Talo-Toasted "Miso Maple" Cornbread 🍞

A savory-sweet side dish that’s dangerously addictive. We’re replacing half the butter in the recipe with Talo to give it a "soul food" depth.

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Charred Scallion & Talo "Schmaltz" Dip 🧅

Think "French Onion Dip" but for people who take flavor seriously. We're using Talo to confit the onions until they're jammy and rich.

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