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Joined: Tue January 01, 2013 3:45 pm Posts: 24086 Location: almost in canada
Chris_H_2 wrote:
doug rr wrote:
Chris_H_2 wrote:
doug rr wrote:
so like most other times, i spend 20 hours cooking awesome meat and i hardly got to enjoy any of it myself..its was gone quickly but thats good..im doing a prime rib tomorrow only to turn it into french dips for everyone
you sound like the last 50 years of my mother making dinner after dinner for my dad and the family
i need a better plan
what's it gonna take to get me to convince you to invest in a sous vide?
Joined: Tue January 01, 2013 9:55 pm Posts: 13819 Location: An office full of assholes
doug rr wrote:
Chris_H_2 wrote:
doug rr wrote:
Chris_H_2 wrote:
doug rr wrote:
so like most other times, i spend 20 hours cooking awesome meat and i hardly got to enjoy any of it myself..its was gone quickly but thats good..im doing a prime rib tomorrow only to turn it into french dips for everyone
you sound like the last 50 years of my mother making dinner after dinner for my dad and the family
i need a better plan
what's it gonna take to get me to convince you to invest in a sous vide?
babysitter nudes
my mother-in-law had been watching the kids before the quarantine. so i'll see what i can do.
Joined: Tue January 01, 2013 9:55 pm Posts: 13819 Location: An office full of assholes
Orpheus wrote:
Anybody have a good pickle recipe? Want to make some to go with some brisket or pulled pork.
3/4 cup seasoned rice vinegar 1 garlic clove, peeled and halved 1/4 tsp ground tumeric 1/8 tsp black peppercorns 1/8 tsp yellow mustard seeds 8 ounces of pickling cucumbers (preferably Kirby), trimmed, sliced 1/4 inch thick crosswise 2 sprigs fresh dill
1. Bring vinegar, 1/4 cup water, garlic, turmeric, peppercorns, and mustard seeds to boil in medium saucepan over medium-high heat.
2. Fill one 1‑pint jar with hot tap water to warm. Drain jar, then pack with cucumbers and dill sprigs. Using funnel and ladle, pour hot brine over cucumbers to cover. Let cool to room temperature, about 30 minutes. Cover and refrigerate until chilled and flavors meld, about 3 hours. Serve. (Pickles can be refrigerated for up to 6 weeks.)
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