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Old 12-10-2013, 04:21 PM   #29
57borntorun
Full Fledged Farker

 
Join Date: 09-16-13
Location: Palm City, Florida
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Quote:
Originally Posted by PatAttack View Post
Shut the fark up, Donnie!

Usually, I'll take two of the small cartons of heavy cream, about a fourth of a bottle of good red wine and about two or three palms full of black peppercorns. Put that in a saucepan and simmer real low for about an hour. It will thicken to the point of a kind of thin gravy.

After that, I'll S&P the sauce to taste.

To start, maybe use one little carton of heavy cream, 1/8 bottle of decent red wine (the kind you'd actually drink) and a couple palm fulls of peppercorns just to try out first. The longer it simmers, the thicker it gets, the tastier it gets! It do not suck!

Oh, afterwards, I just spoon some over the sliced meat. Or, you could use it as a dipping sauce. Whatever floats you In-N-Out!

Is THAT good enough, Donnie???!!
Pink peppercorns lend a more perfumey flavor while retaining some of the pepper flavor.They grow wild in FL., Calie and Brazil.
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