Yea could be a good idea for venison shanks also. I’m gunna use the rest of that pepper purée to make a mole braised venison later this week Sent from my iPhone using Tapatalk
Two more clues, meat is chopped and back in the pot with the stock, The below and the red pepper mixture is going back in soon Sent from my iPhone using Tapatalk
So I had my truck towed to the dealership yesterday. It started making a grinding noise thought it might have been the breaks. Kept getting worse and making the noise more often not just while breaking. Then it started to feel like I was dragging something. These two pics are from behind the front wheels. Anyone have any ideas? Haven’t heard anything back from the dealership yet.
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Starting a dinner project early, I’m not gunna say what it is just yet, Going to post some pics and see who can figure it out if any one Sent from my iPhone using Tapatalk
Yea, most cheap grated cheese has modified food starch in it, so even some cheap cheese would have thickened that sauce lol Sent from my iPhone using Tapatalk
I’m not even worried about the fresh past barilla or Dececco would be fine. It looks like they didn’t reduce the heavy cream. Thanks Sent from my iPhone using Tapatalk
I think that may be the only strip club left in Westchester. Sue’s closed. There is billy buds in Pelham/new Rochelle but that place is a shit hole Sent from my iPhone using Tapatalk