I don't know yet, but won't just be water. 🤸
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Looks good!last night it was beef bourguignon using a slightly altered recipe from Julia Child's classic version
View attachment 449119
fried a pound of home smoked bacon
View attachment 449124
so damn good
View attachment 449120
after the bacon was removed used the retained fat to briefly saute the vegetables, can't readily get pearl onions here so just used a spanish, and also not traditional I added a parsnip
View attachment 449121
floured my beef chuck
View attachment 449122
sauted the beef in batches
View attachment 449123
one batch down, two to go
View attachment 449125
everything in the pot, wine has been added so time to simmer for five hours, this pic was about half way through
View attachment 449126
final product with some french bread
thanks, its my goto recipe for stew and is very tastyLooks good!
Stew looks good.thanks, its my goto recipe for stew and is very tasty
I love ichiban! When I'd take a lunch at one of the jobs I had in high school would often be a pack of the beef flavor. For some reason I liked to eat the noodles raw and would just make a bowl of hot broth.
When I make it now will follow the picture on the package, throw in a couple of pucks of frozen spinach and right before serving stir in a beaten egg.
Given that ichiban isn't exactly good for you an egg is a way to up the nutrition. If you beat it and drizzle it in you almost get an egg drop soup.Adding egg sounds good. Never thought of that.
You live alone like melast night it was beef bourguignon using a slightly altered recipe from Julia Child's classic version
View attachment 449119
fried a pound of home smoked bacon
View attachment 449124
so damn good
View attachment 449120
after the bacon was removed used the retained fat to briefly saute the vegetables, can't readily get pearl onions here so just used a spanish, and also not traditional I added a parsnip
View attachment 449121
floured my beef chuck
View attachment 449122
sauted the beef in batches
View attachment 449123
one batch down, two to go
View attachment 449125
everything in the pot, wine has been added so time to simmer for five hours, this pic was about half way through
View attachment 449126
final product with some french bread
Its a dynamic situation. She has her own place and there are lots of sleepovers but neither of us have a desire to completely cohabitate.You live alone like me
What's that Meta?View attachment 449237
look what i just whipped up.
pork and veggies etc.What's that Meta?
Looks fantastic. Should keep the bacon fat to fry everything in it. Biscuits, battered Mars bars - which I'm yet to have but I've heard they are fantastic, if you want your teeth to fall outlast night it was beef bourguignon using a slightly altered recipe from Julia Child's classic version
View attachment 449119
fried a pound of home smoked bacon
View attachment 449124
so damn good
View attachment 449120
after the bacon was removed used the retained fat to briefly saute the vegetables, can't readily get pearl onions here so just used a spanish, and also not traditional I added a parsnip
View attachment 449121
floured my beef chuck
View attachment 449122
sauted the beef in batches
View attachment 449123
one batch down, two to go
View attachment 449125
everything in the pot, wine has been added so time to simmer for five hours, this pic was about half way through
View attachment 449126
final product with some french bread
In Kumming or in Suzhoe?View attachment 449237
look what i just whipped up.
