Nobles aren't fancy around these here parts.
Nobles and Frasiers all comand the big money, thus fancy.
Nobles aren't fancy around these here parts.
I can’t believe you two are talking about firs in such a cavalier manner! Murderers!
If I had a can of green paint I’d throw it on you both.
Oh hush. You'd run out before you made it this far.
Godspeed. Make sure you attend hip class with her.
I’m waiting for the day that we qualfy for the Golden Eagle pass for National Parks. No more annual passes. 50% rate at camp grounds.
Of course by that time they will have suspended the program due to lack of funds.
You go, Shirley! Those surgeries are amazing these days - people are up and about in no time at all and feeling many years younger!
Then I would switch over to Lime Gatorade.
I remember him. Nomar.
It dries clear.
I tried it once and got lost and couldn't find my way home again after football.
She was going to try? No, not that I'm aware. She's still doing IT at the assisted living place (a couple of them now, I think - there was a merger).
Be sure you eat plenty before you start in on the drinking...
CDL? That just means a drivers license in my state.
CDL? That just means a drivers license in my state.
Commercial driver's license.
Our local place calls their's Kalbi Tang. It's really good but more clear than milky.
I should probably learn the real name so Mika can order it at other places too.
CDL? That just means a drivers license in my state.
Kalbi tang is not the same as a bone broth. Although some people add bone broth when they make it. The boil process would turn the meat to mush. Ick.
Korean beef bone broth is called gomtang(gom-tang).
CDL? That just means a drivers license in my state.
How does that differ?
I had two smoked turkey legs. I sliced most of the meat off and used it for other things. I cleavered both bones in half to expose the marrow. I simmered them with garlic and onions for 2 days. Today I removed the bones and added chopped; Bellpepper, carrots, and celery, salt and pepper. I let it simmer all day, now it’s cooling. Instead of straining it like they say you do with bone broths, I think I will put it on my magic bullet and liquify it. I hate to strain out all the good veggies and bits of meat.
This is the first time I’ve done it. Next time I’m going to try beef bones.
All the blood is removed from the beef long bones. It’s simmered at a higher temp to leach out calcium from the bones. Should be milky looking when done.