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Posts by TwinQY

Wow! This was more than I could have ever asked for. Still reading, but I'm definitely going to look into the Caldereta a bit more. Seems to be doable, and looks great.   I don't get the opportunity to have much beef, other than brisket, so the insights into the other cuts have been enlightening. Thanks!   I'm having some leftover 脆皮燒肉 right now, and I live for the crisp.
Had some great back bacon today. I'd love to learn about the various cuts of meats, their importance, general usage, etc. Very clueless about that sort of stuff. Any meat connoisseurs/experts here?
imported from Sicily
drenched in oil
Bauhaus - 1979-1983     The Sundays - Reading, Writing, And Arithmetic     The Avalanches - Since I Left You
with fresh onions
Has anyone looked into the Tekker inks? I've just read Matt's review and it seems that the performance of the ink would not be as much of a worry as I would have thought. The possibilities seem endless.
made in Delaware
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