Quote:
Originally Posted by TheMercenary
Vindaloo is my choice, but that seems like a lot of meat for a single dish of Vindaloo. I like it spicy.
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Right. Will be used for more than one dish. No place around here does a 'Chili" grind on meat, so I fix it myself.
Yeah I know TMI. BTW. You haven't seen the flappin pot either.
When I was able to work, winter time I made a 5 gal. pot of soup & chili to take in thermos. Samiches don't fly for me when it's cold.