Quote:
Originally Posted by Tofuboi
is that roast beef for your bennies?
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Hahahaha, as if.
I made some slow braised bbq ribs 2 nights before.
I sliced off the meat into wide generous slices and reheated before plating.
There is no way I'm ever going back to ham.
You've got a really good eye.
Duck was sous vide over the stove, then seared.
Sheppard's Pie
Lamb, frozen veggie mix (cheating, but easy), red wine gravy.
Mashed potatoes were leftovers too.