I took the meaty bones from the Christmas cross-rib + a subsequent
t-bone steak and made beef stock which turned into a very nice
(caramelized for an hour) onion soup with cheesy croutons last night.
Pictures will be on facebook.

--
A kitchen without a cook is just a room

I still think dark Karo syrup with butter mashed into it is good with biscuits.

On Sat, 3 Jan 2015 10:06:52 -0800 (PST), wrote:

> I still think dark Karo syrup with butter mashed into it is good with biscuits.

Wrong thread, but I will try that idea anyway.

--
A kitchen without a cook is just a room

On Saturday, January 3, 2015 12:16:04 PM UTC-6, sf wrote:
> On Sat, 3 Jan 2015 10:06:52 -0800 (PST), wrote:
>
> > I still think dark Karo syrup with butter mashed into it is good with biscuits.
>
> Wrong thread, but I will try that idea anyway.
>
Dark Karo mashed up with butter is indeed good. Same with the maple/Karo
combination I wrote about.
>

--Bryan

On 1/3/2015 1:02 PM, sf wrote:
>
> I took the meaty bones from the Christmas cross-rib + a subsequent
> t-bone steak and made beef stock which turned into a very nice
> (caramelized for an hour) onion soup with cheesy croutons last night.
> Pictures will be on facebook.
>
Sounded good.

Jill

On Saturday, January 3, 2015 1:02:43 PM UTC-5, sf wrote:
> I took the meaty bones from the Christmas cross-rib + a subsequent
> t-bone steak and made beef stock which turned into a very nice
> (caramelized for an hour) onion soup with cheesy croutons last night.
> Pictures will be on facebook.
>
> --
> A kitchen without a cook is just a room

I don't think it was my fault, google tv often clicks on the wrong item. I'dlike to beat the crap out of who ever is most responsible for google tv being what it is.

On Sat, 3 Jan 2015 10:42:30 -0800 (PST), wrote:

> On Saturday, January 3, 2015 1:02:43 PM UTC-5, sf wrote:
> > I took the meaty bones from the Christmas cross-rib + a subsequent
> > t-bone steak and made beef stock which turned into a very nice
> > (caramelized for an hour) onion soup with cheesy croutons last night.
> > Pictures will be on facebook.
> >
> > --
> > A kitchen without a cook is just a room
>
> I don't think it was my fault, google tv often clicks on the wrong item. I'dlike to beat the crap out of who ever is most responsible for google tv being what it is.

Never heard of Google TV, just the Chromecast dongle. I see it has
voice commands, maybe that method would work better for you.
http://www.google.com/tv/

--
A kitchen without a cook is just a room

"Sqwertz" > wrote in message
...
> On Sat, 03 Jan 2015 10:02:25 -0800, sf wrote:
>
>> I took the meaty bones from the Christmas cross-rib + a subsequent
>> t-bone steak and made beef stock which turned into a very nice
>> (caramelized for an hour) onion soup with cheesy croutons last night.
>> Pictures will be on facebook.
>
> What is a "subsequent t-bone steak"? Is that one of those
> pre-digested steaks?

the word was spelled correctly, and you still don't get it?

On Sat, 3 Jan 2015 11:01:49 -0800, "Pico Rico" >
wrote:

>
> "Sqwertz" > wrote in message
> ...
> > On Sat, 03 Jan 2015 10:02:25 -0800, sf wrote:
> >
> >> I took the meaty bones from the Christmas cross-rib + a subsequent
> >> t-bone steak and made beef stock which turned into a very nice
> >> (caramelized for an hour) onion soup with cheesy croutons last night.
> >> Pictures will be on facebook.
> >
> > What is a "subsequent t-bone steak"? Is that one of those
> > pre-digested steaks?
>
> the word was spelled correctly, and you still don't get it?
>

You must forgive him, he's a bit "slow" (shall we say?).

--
A kitchen without a cook is just a room

On Saturday, January 3, 2015 1:29:03 PM UTC-6, sf wrote:
> On Sat, 3 Jan 2015 11:01:49 -0800, "Pico Rico" >
> wrote:
>
> >
> > "Sqwertz" > wrote in message
> > ...
> > > On Sat, 03 Jan 2015 10:02:25 -0800, sf wrote:
> > >
> > >> I took the meaty bones from the Christmas cross-rib + a subsequent
> > >> t-bone steak and made beef stock which turned into a very nice
> > >> (caramelized for an hour) onion soup with cheesy croutons last night.
> > >> Pictures will be on facebook.
> > >
> > > What is a "subsequent t-bone steak"? Is that one of those
> > > pre-digested steaks?
> >
> > the word was spelled correctly, and you still don't get it?
> >
>
> You must forgive him, he's a bit "slow" (shall we say?).
>
It was a peculiar word choice, but it was perfectly obvious what you meant.
>

--Bryan

On Sat, 3 Jan 2015 13:00:41 -0800 (PST), Bryan-TGWWW
> wrote:

> On Saturday, January 3, 2015 1:29:03 PM UTC-6, sf wrote:
> > On Sat, 3 Jan 2015 11:01:49 -0800, "Pico Rico" >
> > wrote:
> >
> > >
> > > "Sqwertz" > wrote in message
> > > ...
> > > > On Sat, 03 Jan 2015 10:02:25 -0800, sf wrote:
> > > >
> > > >> I took the meaty bones from the Christmas cross-rib + a subsequent
> > > >> t-bone steak and made beef stock which turned into a very nice
> > > >> (caramelized for an hour) onion soup with cheesy croutons last night.
> > > >> Pictures will be on facebook.
> > > >
> > > > What is a "subsequent t-bone steak"? Is that one of those
> > > > pre-digested steaks?
> > >
> > > the word was spelled correctly, and you still don't get it?
> > >
> >
> > You must forgive him, he's a bit "slow" (shall we say?).
> >
> It was a peculiar word choice, but it was perfectly obvious what you meant.
> >
>
Are you implying that the use of "subsequent" is too hard for him to
digest?


--
A kitchen without a cook is just a room