seriously, other than drinking nothing goes better with a long bbq than music. Hope to see more love on this channel this summer
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Slow. Low.
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The only way to go.
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Made some beef stroganoff. It was very good. If you want the recipe, you get it after finishing the first episode of HROT, a retro style FPS on steam. It was an entertaining surprise when a recipe started to scroll by instead of credits, and like I said, it was very good.
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The elder scrolls cook book is grear. I highly recommend it.
https://www.amazon.com/Elder-Scrolls-Official-Cookbook/dp/1683833988/ref=asc_df_1683833988/?tag=hyprod-20&linkCode=df0&hvadid=344022255097&hvpos=&hvnetw=g&hvrand=8857813858526063519&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9007393&hvtargid=pla-526023670309&psc=1&tag=&ref=&adgrpid=69543897072&hvpone=&hvptwo=&hvadid=344022255097&hvpos=&hvnetw=g&hvrand=8857813858526063519&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9007393&hvtargid=pla-526023670309
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I made Filipino Kare Kare for the first time tonight. Oxtail peanut stew. It was a fun preparation and I expect the.house to stil smell great on Monday. I’d make some changes next time, but it’s a good base recipe to work off of
Edit: Chinese Long Beans are extremely appropriately named
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A well underrated cut of meat my mother and grandmother used to make Oxtail soup and serve it with homemade bread and butter…a totally delicious and hearty winter meal 
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The place i get it from sells it in twin packs totaling around 5 lbs. It used to be a cheap cut but like hanger steak, short ribs, and most beef in general, the internet ruined the secrets. Normally I’ll cook the first half in a red wine reduction all French-like, and the second I usually do spicy Jamaican. I couldn’t find any chilies spicy enough to justify a jerk stew, so I tried this instead for a change and think I’ll work on it.
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the collagen from the tail makes everything ox-ier
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It sure does it imparts a lovely gelatinous quality to any dish it’s used with 
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Made meatballs’n’potatoes and garlic bread from that elder scrolls cook book.
Use a full teaspoon of the stormcloak seasoning and beef broth instead of water
This is the stormcloak seasoning
Edit: I should mention, use 50/50 black pepper and ground cardamom as a replacement for the grains of paradise.
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I’m going to have to try that Stormcloak seasoning. Seems like a really unique spice combo for meatballs
It’s great with eastern european type stuff. I put it in that beef stroganoff I made a while ago and it was great.
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I went to an Uzbeki restaurant for the first time right before COVID hit and everything had dill in it, so that’s what I was thinking of. Cardamom is an interesting ingredient. I’d only used it in desserts in the past, but began using it more once I started cooking more Indian recipes
