dedpool1052
Royal Corn
So I'd say, more like Tabasco, but better vinegar/pepper balance.
Balsamico
- Thread starter bonin in the boneyard
- Start date
ponchonlefty
Royal Corn
replay?or deja vu? no matter it still looks delish.
ponchonlefty
Royal Corn
totally understand. still looks great.
Jared
Royal Corn
- Reaction score
- 44,292
- Points
- 163
Was thinking the same thing.
ponchonlefty
Royal Corn
great minds. i hope your enjoying the race.
Andyman
Royal Repurposer
A hack (kinda) that some don't think about, get a smallish roast, and cut it in half thickness wise, and have two really good steaks.
ponchonlefty
Royal Corn
yep,ive done this. it is becoming a cheaper option.
Andyman
Royal Repurposer
These were a chuck roast.
ponchonlefty
Royal Corn
nice, good eats for sure. i have butterfly cut stuff to get more cuts. kinda a filet. i saw it on some cooking show
long time ago.
- Reaction score
- 64,467
- Points
- 163
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ponchonlefty
Royal Corn
ded will love it.Log into Facebook
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Andyman
Royal Repurposer
Wow, that must be some pretty strong shit!Log into Facebook
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dedpool1052
Royal Corn
Cans confirms.
ponchonlefty
Royal Corn
at some point i think sauces get very similar, but the little changes make them special. using the same ingredients
but changing the amount of each can really show a difference. trying as many as you do will give a palate that can match them to many dishes.
dedpool1052
Royal Corn
I love variety.
I do pick a given sauce based on what I'm eating, and the flavor I want.
ponchonlefty
Royal Corn
i believe you can be a great chef with this talent. even invent your own brand.
Andyman
Royal Repurposer
Looks kinda fishy to me.
