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Attention What are you having for dinner?

If you go to justapinch.com they have a Sauerbraten recipe that adds 10 Nabisco gingersnap cookies to the gravy. They kinda meld into the hot gravy but I pulverize mine in the food processor first. Probably unnecessary.

You get that great molasses flavor and ginger flavor and a bit of sweetness that just makes a delicious rich sauce.

Or you can mimic that by adding some ginger and a little dark brown sugar.
 
If you go to justapinch.com they have a Sauerbraten recipe that adds 10 Nabisco gingersnap cookies to the gravy. They kinda meld into the hot gravy but I pulverize mine in the food processor first. Probably unnecessary.

You get that great molasses flavor and ginger flavor and a bit of sweetness that just makes a delicious rich sauce.

Or you can mimic that by adding some ginger and a little dark brown sugar.

That many cookies must thicken the gravy. Does the recipe compensate?
 
That many cookies must thicken the gravy. Does the recipe compensate?
It doesn't thicken it too much. But yes that particular recipe turns out well.

Most of the time I'm winging it. I flour my roast before I brown all sides. That thickens the gravy as well as it simmers. And a little stock or H2O on hand if you need to thin it out.
 
I'm going to make a pot of chili tomorrow. No mixes involved. If I start around Noon it will low simmer long enough to make the meat fork tender in time for Wheel of Fortune. (hey, we like the show.)

TV dinners are likely for supper tonight.

I made a batch of scalloped potatoes with ham. Auguson dehydrated potato slices, a bit of their powdered cheese, a couple of hands of shredded cheddar, some milk, some butter, some garlic powder along with plenty of onion powder and black pepper. Pretty good. We finished that last night.
 
If you go to justapinch.com they have a Sauerbraten recipe that adds 10 Nabisco gingersnap cookies to the gravy. They kinda meld into the hot gravy but I pulverize mine in the food processor first. Probably unnecessary.

You get that great molasses flavor and ginger flavor and a bit of sweetness that just makes a delicious rich sauce.

Or you can mimic that by adding some ginger and a little dark brown sugar.
I dare not buy ginger snaps. I'll snack them away. So, ginger powder will do.
 
I dare not buy ginger snaps. I'll snack them away. So, ginger powder will do.
Yea. I like them with a ^ mug of tea.

I have a bag of baby spinach and lots of eggs and some cheeses. I will probably do a quick omelette and make some toast tonight. Nice and easy in a nonstick pan.
 
Even though I likely won't be tasting it much...the second round of our classic Corn chowder with tons of bacon, home grown potatoes and heavy cream.
 
I have a big pot of chili slowly simmering. Three pounds of stew meat. Samples show I almost nailed it. Might need more salt or a bit of sugar, I'll let it cook for a while to get happy and go from there.
 
Yea. I like them with a ^ mug of tea.

I have a bag of baby spinach and lots of eggs and some cheeses. I will probably do a quick omelette and make some toast tonight. Nice and easy in a nonstick pan.
So my partner made a huge batch of ginger cookies on Sunday.....mmmmm

We often will serve these as dessert with homemade ginger or vanilla ice cream.
 
I'm going to make a pot of chili tomorrow. No mixes involved.
And meanwhile, yesterday I bought packaged chili mixes. A weak moment, aided and abetted by a sale. And I sometimes use this sort of thing out of (I guess) nostalgia, since it was what I grew up with.
 
I had a thick cut pork chop seasoned with a pork rub, cauliflower and carrots. I aLao had a small glass of apple cider.
 
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