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(Food and Wine)   Conspicuous in its absence: beast   (foodandwine.com) divider line
    More: Obvious, Beef, Roasting, Cooking, Pork, goose legs, showstopping Christmas roast, Wine editor Melanie Hansche, Cooking techniques  
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570 clicks; posted to Food » on 02 Dec 2021 at 4:20 PM (6 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



8 Comments     (+0 »)
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2021-12-02 6:35:40 PM  
Who makes roast beast?
 
2021-12-02 7:05:38 PM  
I'd say that they all sound good, one way or another, but I have to say I like simple sometimes, so #1 (helps that I have a marjoram shrub, I love the stuff), and #22 would be the first to tries. I like the accompanying veggies as well, so that helps.

Alas, none like that in the near future... shrimp burgers with fries tonight, marinated/grilled london broil tomorrow, and then there's still 1/2 a chham and a smoked turkey in the fridge. Probably going to have to wait until Christmas, but by then crab season should be open and that takes priority... *shrug*
 
2021-12-02 7:06:32 PM  

Copperbelly watersnake: Who makes roast beast?


Your momma heats my beast, does that count?
 
2021-12-02 7:30:54 PM  

Copperbelly watersnake: Who makes roast beast?


Yes.
 
2021-12-02 8:09:18 PM  

Copperbelly watersnake: Who makes roast beast?


What wants seconds?
 
2021-12-02 8:11:16 PM  
What's on seconds.

Yeah, that's better.
 
2021-12-03 2:56:38 PM  
chicagotribune.comView Full Size
 
2021-12-04 3:09:54 AM  
and still no mention of Perfectly Normal Beast.
 
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