Sujet : Re: Tenderizing meat
De : dsi100 (at) *nospam* yahoo.com (dsi1)
Groupes : rec.food.cookingDate : 21. Dec 2024, 20:36:06
Autres entêtes
Organisation : Rocksolid Light
Message-ID : <b5674ba7a17e4d0a1ed2c314f8458dc5@www.novabbs.org>
References : 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17
User-Agent : Rocksolid Light
On Sat, 21 Dec 2024 17:47:33 +0000, clams casino wrote:
On 12/20/2024 8:29 PM, dsi1 wrote:
On Fri, 20 Dec 2024 18:24:02 +0000, clams casino wrote:
>
You know what you're going to cause to happen here with those gravy
train shots, right?
>
I have thus far resisted using gravy over Ponzu souse on my short grain
rice, but I can feel my will being slowly and regularly diminished.
>
And then what?
>
How do I recover my past preferences if gravy pervades all?
>
I mean what is next, gravy on popovers instead of au jus?
>
I'm confuzed.
>
( ꩜ ᯅ ꩜;)
>
https://raynedropsonroses.com/rice-and-gravy-the-super-supper-meat-venison-beef-sauce/
>
https://runinout.com/dish/rice-n-gravy
>
Ponzu is great stuff. Meat gravy over rice sounds like a winner. One of
my favorite things is curry rice which is actually gravy over rice. It's
another thing that we should be grateful for.
>
https://photos.app.goo.gl/BanE44u4ey8cPCzz8
>
+1!
>
S & B country here too.
I like the S&B garlic chili oil. I used to be crazy over the stuff but
have calmed down some.
https://www.youtube.com/watch?v=6GN6FLXOutU
Tenderizing meat
Re: Tenderizing meat