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    • Merch

    No smokin' tonight, instead...

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    • gettingoldercarguy
      gettingoldercarguy last edited by

      1121201617a_HDR.jpg
      Massive amount of beef stock for Thanksgiving mushroom gravy and poutine. About five pounds of oxtail, short ribs and shank, bone in everything.

      phenotyp Jb boin 2 Replies Last reply Reply Quote 5
      • CB
        CB last edited by

        Excellent. Don't forget the curds.

        gettingoldercarguy 2 Replies Last reply Reply Quote 2
        • gettingoldercarguy
          gettingoldercarguy @CB last edited by

          @cb Definitely not, going to smoke those.

          1 Reply Last reply Reply Quote 1
          • gettingoldercarguy
            gettingoldercarguy @CB last edited by

            @cb 1130191753.jpg From last year

            CB sony1492 CarsOfFortLangley gin-san smobgirl 5 Replies Last reply Reply Quote 3
            • CB
              CB @gettingoldercarguy last edited by

              @gettingoldercarguy Hot damn dude, that looks delicious.

              1 Reply Last reply Reply Quote 1
              • sony1492
                sony1492 @gettingoldercarguy last edited by

                @gettingoldercarguy 300px-Cat_Standing_in_the_Snow.jpg

                Poor_sh 1 Reply Last reply Reply Quote 3
                • Poor_sh
                  Poor_sh @sony1492 last edited by

                  @sony1492 perfect lol

                  1 Reply Last reply Reply Quote 1
                  • phenotyp
                    phenotyp @gettingoldercarguy last edited by

                    @gettingoldercarguy Drooling Homer dot gif.
                    As the sole eater of beef in my house, I am so, so jealous.

                    1 Reply Last reply Reply Quote 1
                    • CarsOfFortLangley
                      CarsOfFortLangley @gettingoldercarguy last edited by

                      @gettingoldercarguy FUCKIN YUM!

                      1 Reply Last reply Reply Quote 1
                      • Jb boin
                        Jb boin @gettingoldercarguy last edited by Jb boin

                        @gettingoldercarguy that looks like pot-au-feu (one of my favorite dishes), i wonder how you eat it.

                        gettingoldercarguy 1 Reply Last reply Reply Quote 0
                        • gettingoldercarguy
                          gettingoldercarguy @Jb boin last edited by

                          @jb-boin Made me whip out my Julia Child. Looks like it there, but that stops when the solids get tossed tomorrow.

                          1 Reply Last reply Reply Quote 0
                          • gin-san
                            gin-san @gettingoldercarguy last edited by

                            @gettingoldercarguy holy fuck

                            1 Reply Last reply Reply Quote 1
                            • smobgirl
                              smobgirl @gettingoldercarguy last edited by

                              @gettingoldercarguy omggggg I miss Canada now. Screw this stupid virus.

                              gettingoldercarguy 1 Reply Last reply Reply Quote 1
                              • gettingoldercarguy
                                gettingoldercarguy @smobgirl last edited by gettingoldercarguy

                                @smobgirl Never been to Canada actually. Enough Canadians and Americans travel between here in the PNW and there that we get decent poutine. I know the mushrooms aren't technically part of it, but I like red pepper hummus too.

                                gin-san 1 Reply Last reply Reply Quote 0
                                • gin-san
                                  gin-san @gettingoldercarguy last edited by

                                  @gettingoldercarguy Even in Quebec where they can be quite sensitive about poutine you can find places that have specialty ones that include stuff like montreal smoked meat, ground beef, mushrooms/peppers/onions, etc.

                                  It starts arguments about what is actually poutine but as long as it has fried potato, gravy, and cheese curds as a base I'm willing to take more toppings.

                                  1 Reply Last reply Reply Quote 1
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