Make a big batch, freeze in one-cup containers. Outclass the sauce at the finest French restaurant.
Merry Christmas!
I want to say LSD but sure, any shade of beef broth comes after it. Phở broth is my favorite thing to sip if I’m not sipping wine or tea.
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Totally thought this thread was going to be about MDMA. For shame …
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Lucy will make you lit every fortnight but Molly? Only once a quarter 
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The most wonderful substance in the world is clearly the avocado 
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$5 for 20 large avos in San Diego County.
Just got into town, where can I find that deal?
Along 76 and in Valley Center. But it’s seasonal. You won’t catch them until late winter early spring.
If you know of a particular stand, I’m interested for future reference. Will get my sil to stop on her way down from Temecula.
Pre-1977, pre-GlenMonsanto Ardbeg is the greatest consumable created in the history of mankind
I’m sure that’s incredibly delicious stuff, but without adding, what was the time required? Like 8 hours?
I start with 15 pounds of beef neck bones plus a split calves foot to make the stock, let simmer for about 24 hours with roasted onions carrots celery.
Then reduce the stock to the amount called for by the recipe.
Yes, count on about 8 hours for everything in the instructions there. A fair bit of time is spent reducing.
It’s a fair amount of work but the stuff is mind blowing.
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Hatch green chilies for me!