On Tue, 14 Jun 2016 20:32:35 -0700, "Julie Bove"
> wrote:

>
>"Jeßus" > wrote in message
.. .
>> Currently cooking cider braised pork shoulder.
>>
>> I didn't plan this very well as far as having the ingredients I really
>> wanted, but oh well. Just onion, garlic, potato and a few brussel
>> sprouts, vegetable stock and a bottle of cider.
>>
>> Most everything has been caramelised before being combined/added back
>> to the Dutch oven. Sometimes I finish off caramelising by adding a
>> splash of balsamic vinegar, which I also did with this braise. Now it
>> just needs to simmer gently for the rest of the day on the fire.
>>
>> Thinking about adding peas just for some contrast, but am in two minds
>> about that... still needs seasoning too.
>
>We're eating up the last of the soup. Dang! It wasn't even a full pot but it
>has lasted for three meals. I also made pizza from par baked crusts from
>Dollar Tree. They are less than thrilling but were cheap. Mine is made with
>a new nut cheese that I found at PCC. I am thinking it would do better in
>something that isn't cooked. Doesn't have much flavor and just went to melty
>goo. It's edible but... Not sure I'll buy it again unless perhaps to make
>some raw stuffed hot peppers or something. Which is what I will probably do
>with the nut cheddar that I also have.
>
>Angela isn't eating as she went to a party earlier and they had plenty of
>food there.
>
>Tomorrow I am taking a couple of friends shopping. I want some sturdy buns
>to make French Dips. I already have the meat. Other than that I will just
>buy a little produce. Hope to squeak out one more week without having to buy
>much. This has been an expensive time of the year for various reasons.

What ingredients go into these French dips, just out of curiosity?