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I'm hungry
- Thread starter American
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Take adderall. Makes you not hungry.
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Last edited:
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Fun facts, but not really relevant.
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Had Italian sausage in marinara. Basically a sausage sub but without the bread. Currently contemplating having an apple for dessert.
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A few nights ago, Seanette got it into her head to try to duplicate a new version of Taco Bell's CrunchWrap product. She nailed it perfectly, producing something that looks exactly like a CrunchWrap, and tastes very much like something from Taco Bell.
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LOL @ that.
I have never eaten 3,000 calories a day in my life - I usually average with India and I'm still trying to lose weight.
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I appreciate you keeping our collective average down. We can be just a little more justifiably hungry because of people like you.
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- Sasnakra
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- Joined
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Just finished a new recipe for brats and it was a serious winner.
In a sauce pan make a dark brown roux. Add beef bouillon (I used 1 Tbs "Better than Bouillon" in about half a cup of water) and cooking sherry until about gravy consistency. Add a little S&P and some oregano to taste then reduce heat to as low as you can go.
In a large skillet that you can cover saute up some yellow onions until they start to get soft then add white wine and your brats. Cover and reduce heat to low. Let the brats cook until they puff up and can cut with a fork. Add the brown sauce and mix everything together well.
These came out absolutely fantastic and would have been great over some hash brown potatoes but were fine on their own too.
**Note - I was using good German veal bratwurst. I figure it would work with Johnsonville but I suspect that less rendered fat will be better in this dish.
In a sauce pan make a dark brown roux. Add beef bouillon (I used 1 Tbs "Better than Bouillon" in about half a cup of water) and cooking sherry until about gravy consistency. Add a little S&P and some oregano to taste then reduce heat to as low as you can go.
In a large skillet that you can cover saute up some yellow onions until they start to get soft then add white wine and your brats. Cover and reduce heat to low. Let the brats cook until they puff up and can cut with a fork. Add the brown sauce and mix everything together well.
These came out absolutely fantastic and would have been great over some hash brown potatoes but were fine on their own too.
**Note - I was using good German veal bratwurst. I figure it would work with Johnsonville but I suspect that less rendered fat will be better in this dish.