Hola Sunday Gravy heads! I truly hope everyone has been surviving the summer thus far. I had to break down and turn on the air conditioner last week and that is not a normal occurrence. For some goddamn reason this shitty high pressure system parked over the top of the Four
Tag: Sunday Gravy
Iron Cook with Low Commander: Leftovers?! Scramble!
Sunday Gravy with yeah right: It’s the 4th of July weekend. Grill Things!
Sunday Gravy with yeah right: Food Science: Building the Better Burger.
Howdy friends and neighbors! Welcome back to Sunday Gravy. Let's go ahead and address the obvious first. Yes, Romonobyl did this first. I will be the first to admit that his post absolutely inspired me to buy a meat grinder attachment for my badass Kitchenaid 600 Professional. I think that should be viewed as
Sunday Gravy with yeah right: Heute Habin Wir Jagerschnitzel und Spätzle. Ja!
Sunday Gravy with yeah right: The Banh Mi. On homemade bread.
Good morning DFO! Welcome welcome. Good to have you back. Today we will be taking an international tour during our food making efforts and I will be bringing you cuisine from one of my very favorite ethnic cultures, Vietnam. I will be getting into my discovery of the Vietnamese culture and it's food
Sunday Gravy with yeah right: Salute la bandiera Italiano! Ravioli with Two Sauces.
Sunday Gravy with yeah right: Egg Salad! Too Much Sexiness!
Good morning, DFO! Hope everyone is enjoying their festive Memorial Day weekend. That's right Canadian friends, it's our turn for a day off on Monday. If you are celebrating Ramadan, shit, sorry to make you hungry but you can still make today's menu after sundown! To address the obvious, as mentioned in
Sunday Gravy with yeah right: Is that Hotdish? Oh yah, you betcha!
Sunday Gravy with yeah right: Back to New Orleans. Grillades and Grits.
Sunday Gravy with Balls: Cooking with Alcohol
As Mr. Yeah Right noted last week, today you get a guest for your Sunday Gravy. And it's ME! Being an incredibly eligible bachelor (not confirmed. Yet!), I have managed to feed myself relatively well since I became an adult. Being part Basque, I dare to say that I have a