Frigid temps and snowing today. Whipping up a “Sunday gravy” with mushrooms and bison the last several hours. Loosely a bolognese but I take a lot of creative detours with my red sauces
Frigid temps and snowing today. Whipping up a “Sunday gravy” with mushrooms and bison the last several hours. Loosely a bolognese but I take a lot of creative detours with my red sauces
I got into Pork Belly heavy last year (mostly smoking and then searing slices). I have
yet to roll one like that. Did you boil it first, and then roast it?
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