Or kiwis, they come with their very own carrying case and tasty nonslip coating.
Food & Stuff
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rockchalk06
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Fried chicken and pasta from Gabrielles Friday night
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Two things I didn’t know ever went together
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Me either. We eat there a few times a year and decided to try it. It comes with salad, bread, ravioli and spaghetti. It kinda works together.
When I can pry myself away from their pork chop and beans, or their coal miners special, I get their lamb fries, which comes with spaghetti, salad, and all the fixings. It’s pretty damn good. They have a steak and spaghetti meal too, I think.
I think being further away from Gabriella’s is going to be one of the few things I regret the most about moving out of Edmond.
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Pappadeaux in Dallas. Texas redfish covered in butter blue crab and shrimp with dirty rice
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rockchalk06
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Flank is a highly underrated cut. We probably have 3 in the freezer now. So many ways to kick ass with it
That’s the truth. I’m a huge fan.
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Back in my old stomping grounds and had to grab a Pizza Taco from The Chapeau
Fucking Jayhawks!
I don't know if I saw it here or somewhere else and I'm not going thru 20 pages of posts, but this is an excellent crock pot recipe.
Sear a roast on all sides.
Put it in a crock pot.
Add a full jar of pepperoncini peppers (I use the sliced) juice and all.
Add a packet of dry Italian dressing mix
Add a packet of dry brown gravy mix
Add a packet of onion soup mix
Cook until the roast is tender enough to shred. Shred fully. Cook an additional 30 minutes.
Put on an Italian hoagie roll.
It's fantastic. It's our favorite Sunday meal other than pot roast.
Eazy peazy. The hardest part is searing the roast.
Sear a roast on all sides.
Put it in a crock pot.
Add a full jar of pepperoncini peppers (I use the sliced) juice and all.
Add a packet of dry Italian dressing mix
Add a packet of dry brown gravy mix
Add a packet of onion soup mix
Cook until the roast is tender enough to shred. Shred fully. Cook an additional 30 minutes.
Put on an Italian hoagie roll.
It's fantastic. It's our favorite Sunday meal other than pot roast.
Eazy peazy. The hardest part is searing the roast.
Sounds similar to how my woman does roasts.
She does the pot on the stove stove or oven roasts, unless she's in hurry to get done, then she uses pressure cooker.
For quick pressure cooked roast, she pan sears it with browning setting on the pressure cooker,
After seared, she then adds the la borinqueña seasoning & spoonful of sofrito, chopped onions, garlic, taters and bit of liquid, then pressure cooks it.
When done she removes the large chunks, puts corn starch in the liquid to make gravy, cooks a bit to thicken, then it's dinner time.
Mississippi pot roast… at least that’s what my wife calls it.
