Meg-in-MT

Enabler
Jan 29, 2018
7,223
56,595
1,177
SW Montana
Ohhhhh... I thought the warm air rising off the stove is what turned the blades,
and they were pitched to be moved rather than move air out into room.
Then the blades should move air, right?!
Fire one up, dude, and see....for meee.....pleeeease.



I seriously thought you were speeding in the parking lot. :gig :gig :gig
Oh no! Probably my phrasing :lau I made it into the parking lot off of the very busy dangerous highway haha
 

Perris

Still learning
Premium Feather Member
Jan 28, 2018
3,948
17,375
567
Gower, Wales
Good afternoon Cafe. Thanks for the coffee Tonya.
Prompted by the food waste course I've been doing, when I went shopping this morning I put tripe and lamb kidneys in my basket. Do any of you good people know how to cook either of them to best effect? I've had delicious lamb kidney dishes in restaurants, but I've no idea what the chef did to make them taste so good. Tripe is completely new to me.
 

Perris

Still learning
Premium Feather Member
Jan 28, 2018
3,948
17,375
567
Gower, Wales
Not common in the US
not common here either - that's why I don't know what to do with them! And I only know one supermarket that sells them. I remember being astonished on my first trip to Germany to see so many unfamiliar products on a butcher's counter. I think they've always been much better than us at eating the whole animal, or at least a lot more than we usually do.
 

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