Food and Recipe's
- Thread starter Beers
- Start date
She may not be a supermodel but she seems like a sweetheart, and she can cook.. and she probably won't cheat with the jujitsu instructor because you decided to keep working for another year. They should start cranking out some future QB's soon if we're going to have another successor in 20 years.
Going to do a brag here, not actually to brag but to, hopefully, inspire some of you to give your own versions a try:
My Portuguese stuffing on Thanksgiving was so good that even people who don't like chourico/linguica or stuff loved it and begged for the recipe.
Here are two versions of the Lagasse recipe which, along with my family's recipe, I've used to create my own:
Miss Hilda's Portuguese Dressing
Gramma Hilda’s Traditional Portuguese Stuffing/Dressing
P.S. To me, it always tastes better as stuffing than as dressing, so I always make sure that there's enough for both in order to make sure anti-stuffing crowd is happy.
My Portuguese stuffing on Thanksgiving was so good that even people who don't like chourico/linguica or stuff loved it and begged for the recipe.
Here are two versions of the Lagasse recipe which, along with my family's recipe, I've used to create my own:
Miss Hilda's Portuguese Dressing
Gramma Hilda’s Traditional Portuguese Stuffing/Dressing
P.S. To me, it always tastes better as stuffing than as dressing, so I always make sure that there's enough for both in order to make sure anti-stuffing crowd is happy.
HSanders
Well-known member
Interesting approach. I've settled on sous vide as my favorite method, but I'm still absolutely willing to experiment.
Lord Chevy
I'm home
I followed his original Good Eats rib roast method the first time I ever did one. There were no leftovers.
This is a bit different, but I like it. May do it this year.
If you do try it, please give me a review. We won't be doing rib for Christmas this year, since we're going to be at a relative's place.