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From: dsi100@yahoo.com (dsi1)
Newsgroups: rec.food.cooking
Subject: Re: Tenderizing meat
Date: Sat, 21 Dec 2024 19:36:06 +0000
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On Sat, 21 Dec 2024 17:47:33 +0000, clams casino wrote:

> On 12/20/2024 8:29 PM, dsi1 wrote:
>> On Fri, 20 Dec 2024 18:24:02 +0000, clams casino wrote:
>>>
>>> You know what you're going to cause to happen here with those gravy
>>> train shots, right?
>>>
>>> I have thus far resisted using gravy over Ponzu souse on my short grain
>>> rice, but I can feel my will being slowly and regularly diminished.
>>>
>>> And then what?
>>>
>>> How do I recover my past preferences if gravy pervades all?
>>>
>>> I mean what is next, gravy on popovers instead of au jus?
>>>
>>> I'm confuzed.
>>>
>>> ( ꩜ ᯅ ꩜;) 
>>>
>>> https://raynedropsonroses.com/rice-and-gravy-the-super-supper-meat-venison-beef-sauce/
>>>
>>> https://runinout.com/dish/rice-n-gravy
>>
>> Ponzu is great stuff. Meat gravy over rice sounds like a winner. One of
>> my favorite things is curry rice which is actually gravy over rice. It's
>> another thing that we should be grateful for.
>>
>> https://photos.app.goo.gl/BanE44u4ey8cPCzz8
>
> +1!
>
> S & B country here too.

I like the S&B garlic chili oil. I used to be crazy over the stuff but
have calmed down some.

https://www.youtube.com/watch?v=6GN6FLXOutU