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- Please no inappropriate usernames (remember that there may be youngsters in the room)
- Personal attacks on other community members are unacceptable, practice the good manners your mama taught you when engaging with fellow Dawg fans
- Use common sense and respect personal differences in the community: sexual and other inappropriate language or imagery, political rants and belittling the opinions of others will get your posts deleted and result in warnings and/ or banning from the forum
- 3/17/19 UPDATE -- We've updated the permissions for our "Football" and "Commit to the G" recruiting message boards. We aim to be the best free board out there and that has not changed. We do now ask that all of you good people register as a member of our forum in order to see the sugar that is falling from our skies, so to speak.
Comments
Whoa! Bearnaise is hands down the Boss Sauce for a prime hunk of steak like that. I'm usually too lazy or preoccupied with a side dish to make it. (Wife conveniently leaves the he man meals all to me)
I do keep a nice heap of freshly grated horseradish close at hand.
Have to admit that pic got me good. Going to pull some Flintstones out and serve um up tonight.
& @SoFL_Dawg Thanks Much for the info on the vac bags. Already got them ordered.
Those brussels look bomb.com
Would like to know the method. ""Takes the green out of Brussels sprouts"
I also add minced garlic.
Béarnaise with a steak au' poivre is outstanding...one of my favorite meals!
Ahhh PCDawg.....
I love it when you speak French,
one of the best tv couples of all time
From today via
I season my steaks with a light dusting of garlic powder, a touch of garlic salt and black pepper. Nothing more.