Sujet : Re: Tenderizing meat
De : Bruce (at) *nospam* invalid.invalid (Bruce)
Groupes : rec.food.cookingDate : 20. Dec 2024, 10:28:06
Autres entêtes
Organisation : A noiseless patient Spider
Message-ID : <vk3dbi$3ch02$1@dont-email.me>
References : 1 2 3 4 5 6 7 8 9 10 11 12
User-Agent : ForteAgent/8.00.32.1272
On Fri, 20 Dec 2024 09:01:32 +0000,
dsi100@yahoo.com (dsi1) wrote:
On Fri, 20 Dec 2024 7:54:22 +0000, Bruce wrote:
>
On Fri, 20 Dec 2024 07:16:14 +0000, dsi100@yahoo.com (dsi1) wrote:
>
On Thu, 19 Dec 2024 13:59:56 +0000, clams casino wrote:
>
Be very certain to make it a brown gravy.
>
🥄
>
In fact, for authenticity:
>
https://www.englishteastore.com/bisto-gravy-powder-227g.html
>
Brown gravy is totally awesome stuff. Obviously, it's a gift from God.
I've been eating a lot of brown gravy. That can't be healthy - or can
it?
>
https://photos.app.goo.gl/sz5ddCjhuL9mekKfA
>
Gross. Looks like a kid that douses it's food in ketchup (with added
sugar of course). And you forgot to say whether it's Chinese,
Japanese, Filipino, Korean or Portuguese. Are you slipping?
>
The local moco is a purely Hawaiian dish. I just love that stuff.
Of course, if it's Hawaiian!
At the moment, I'm eating a pineapple cake from Taiwan. Boy they're
good. I got them from Costco. It's a holiday item. Maybe I should buy
some more for gifts.
Never look at ingredient lists of supermarket cakes. You'll be blind
for a day!
-- Bruce<https://i.postimg.cc/zf7JhPvB/the-lord-of-the-rings.jpg>
Tenderizing meat
Re: Tenderizing meat