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Just so ya know...this is what they freak out about when they talk about snow in Texas
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No cant u see? Snow. Everywhere. Better run to market and stock up on water and frozen pizzasIt won’t even get below 60 down here these days...
Man love me some Greek food. Haven't seen you in the foodie thread for awhile. We miss your pics, @Eman is always eating good!
The leg probably... If you want something like a roast. Lamb chops are easy though. It's just difficult to find good lamb in the US, at least in my experience. Imported seems to be better - what I had was Australian.
I couldn't post pics for the longest time for some reason...I stopped by this thread every so often to try and it wouldn't work. Now I'm just out of habit lol, I'll try to start posting more often. I have a Christmas party on Friday night that I'm cooking for... Haven't decided what to make yet. Considering meatballs with bourbon glaze.
No cant u see? Snow. Everywhere. Better run to market and stock up on water and frozen pizzas
Just so ya know...this is what they freak out about when they talk about snow in Texas
View attachment 122664
Damn! had to Google Piedmontese. That looks tasty. I was a butcher for a decade and developed feed programs and I have never heard of this breed.
Next level @Eman !
Reason why we want you keep posting and giving us ideas ( recipe please )
I wish that is kinda snow what we get in CanadaJust so ya know...this is what they freak out about when they talk about snow in Texas
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Low carb day...ham & cheddar (no bread) w/ V-8"s new Healthy Greens . Only 14 carbs vs. 30 carbs in my regular Bolthouse Farms "Green Goodness".
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Reason why we want you keep posting and giving us ideas ( recipe please )
Thank you looks amazing
Heard!I wish that is kinda snow what we get in Canada
Heard!
I spent 3 yrs of my life in Canada chasing that import/export money. Mostly Ontario and Quebec
Made alot of friends and got to live that canadian life and explore the regional differences in life and cuisine. Good memories
Butcher, garlic farmer, juice head... Let's be friends.
I got into it earlier this year and haven't looked back. I can make great steak but it is never great as leftovers when heated up in the microwave at work. The piedmontese does really well as leftovers in the microwave, leaner, high protein, very tender... The flat iron steaks are comparable to chicken breast as far as macros and filet mignon at far as texture.
They're having a 25% off sale until the end of the year I think... "Carnivore" code at checkout gets you 25% off when they're not running a sale.
Heard!
I spent 3 yrs of my life in Canada chasing that import/export money. Mostly Ontario and Quebec
Made alot of friends and got to live that canadian life and explore the regional differences in life and cuisine. Good memories