Toaster79
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Looks excellent. .....
The way i look at leaves and larf is its a byproduct and a bonus
Are you talking foliage or sugar trim that's covered in trichs? You do process it and don't just discard it don't you?
Looks excellent. .....
The way i look at leaves and larf is its a byproduct and a bonus
@G gnomeAre you talking foliage or sugar trim that's covered in trichs? You do process it and don't just discard it don't you?
As u know.i compost.my fan leavesAre you talking foliage or sugar trim that's covered in trichs? You do process it and don't just discard it don't you?
I blast it.@G gnome
That's a good question. What's the deal with the trim off the trim pal do u sieve it or put it in the bubble bags or any other method
@Toaster79
Sauerbraten. Any ideas?
Recipe. It translates to sour beef right?You need a translation or recipe?
As u know.i compost.my fan leaves
No but id trimthe keaves off
But still can't be added for the gpw that's gpw of dried bud not frosty sugar leaf or anything else :)So I did. And that's the sugar trim.
Recipe. It translates to sour beef right?
Meh sounds nastyRecipe. It translates to sour beef right?
Recipe. It translates to sour beef right?
Thx manBeef about 1.5kg
Part1:
1 Celery
1 Carrot
2 Onions
2 Garlic cloves
Clove
Laurel
Peppercorns
Juniper berry
Salt
Sugar
0.4l red wine
0.2l red wine vinegar
Part 2:
2 tbs fat
2 tbs honey
0.2l gravy
2 onions
100g bread
4 tbs
Part 1:
Chop the vegetables, don't peel the onions, mix all together, put it in a container and let it marinate in the fridge for at least a week.
Part 2:
Use the fat in a hot pot to give the meat nice brown color, chop the 2 onions (this time peeled) and fry them gold. Add honney, mix the vegetables from the marinade and gravy and let it sit for two hours covered on a middle heat. After 2 hours remove the meat and add the bread to the sauce. Reduce it slowly until the bread dissolves in the sauce and mix it well again, season againf if needed and add raisins.
Serve with potatoes and red cabbage.
Looks pukaView attachment 623601 Greetings from the heart of the Andes