Medtran is that the recipe posted with spinach pasta and garlic? Looks fanstastic and is on my "very important to do" list! so it won't be long!
No, I'll post the diff links tomorrow.. totally diff but both good.
Medtran is that the recipe posted with spinach pasta and garlic? Looks fanstastic and is on my "very important to do" list! so it won't be long!
OK, just had to Google 'Carrabas'. Had never heard the name before. So they are made with Pernod? and the sauce has Sambucca? (both the same licorice)
I have done a scallop recipe with Pernod in it; for my neighbour as that is her aperitif drink! She would probably be ecstatic over this.. as would I!!!
I am running out of ideas of what to feed the Elders....
...This steak seemed more like filet mignon than rib eye. Yeah, I know that you take a rack of rib eye and cut the bones off and you have a rack of filet mignon. Did the store merely make a mistake calling "boneless rib eye' when it was really FM? It was a deal at 0.58 lb. for a half off price of less than $5.00...
Right.Not an accurate statement.
The ribeye is on the outside of the ribcage while the entire tenderloin, which the filet mignon is cut from, is on the inside of the ribcage.
Also, the tenderloin if farther back on the steer and shares a bone with the sirloin strip. A porterhouse steak is tenderloin on one side of the bone and a strip steak on the other.
I just hate cooking the same thing over and over again. I am more creative than that and, dare I say, a better cook than that. I grew up eating the 7-day rotation. Hate that. Today, it is roast beef.Just start your normal routine over again. Put it on a rotation.
I have no clue. Today is the last day I have TB home on holidays so we tried to do a marathon of packing, getting stuff ready for people to pick up on the weekend and trying to rid ourselves of moths coming from the unit next door (we have a hole in our wall because their shower leaked and flooded our place two months ago. it still isn't fixed! Even covered in plastic the mold and moths are coming through.
I am hoping he will agree on Chinese take-out!
OK, just had to Google 'Carrabas'. Had never heard the name before. So they are made with Pernod? and the sauce has Sambucca? (both the same licorice)
I have done a scallop recipe with Pernod in it; for my neighbour as that is her aperitif drink! She would probably be ecstatic over this.. as would I!!!
Medtran is that the recipe posted with spinach pasta and garlic? Looks fanstastic and is on my "very important to do" list! so it won't be long!