Pan sauce made from pan drippings, shallots, a little butter and some sherry. Failing that, A-1 is delicious and cheap.
Marinated In Red Wine.... Lot's Of Red Wine To Be Consumed Whilst Beef Is Cooking.... Served With Red Wine.... Then For Afters, Red Wine For Dessert.... Cheers Glen.
Genuine, Red Blooded, Australian Angus Bred Beef...:2thumbsup:. Accept No Subsitutes.... Cheers Glen.
not dirty, just a reheated mcd's version of a "burger". i really don't like fast food. not sure why i ever eat it.
Well, who reheats a mcdonalds hamburger anyway I would not advise anyone to do that I dig some fast food, but of course am selective here as well. Rarely choose to spend my appetite on a fast food burger, although it may be real beef it's not in the same league as the ideal piece of beef. I can see why people call it fake If you're not particular fond of it surely you don't want to reheat a shitty burger?
Mincemeat is sweet = and I find disgusting. Minced meat ie minced beef I think was the reference. You like either yellow?
Well I am a baker and in the States we make mincemeat pies for the holidays. However they do not contain any meat, ours have apples, raisins, currants and molasses, maybe a few other things but no meat. I have seen really old recipes that used beef in them and they seemed kind of nasty but have never talked to anyone who has tried a real mincemeat pie and am curious to know what they are like.
Yeah, we have a tradition in UK at Christmas time - Christmas pudding and 'mince pies'. These are same as you bake with mincemeat. Again, same, no meat as such but spiced fruit etc. As I say I loathe them = horrible for me
Yes I'm not really fond of the modern version, like you said disgustingly sweet to me. The old recipe I have contains ground chuck I think as well as suet:ack2: along with everything in a modern pie. Its all mixed together and set aside for a week or so in a dark place then used as pie filling. uke:
I went to school for artisan bread baking so I have made many types of breads. I really like sourdoughs because the complex flavors you can get depending on how the starter was used. Ciabatta and Baguettes are my favorite more simple breads, both can develop very complex sweet flavors and go great with foods.
