I had made a post earlier asking about making a gravy for a roast beef poboy. What I ended up doing was i cooked the roast for 3 hours at 300 before removing to a pot with enough water to cover and all the drippings from the pan. I cooked it down then for a couple more hours adding water as needed. It turned out great.
I need a recipe for an authentic roast beef poboy gravy, I can google, but I’d rather someone’s grandmas recipe not some NY TIMES recipe.
Made Okonomiyaki for the first time as well as miso glazed salmon. Both were delicious and will become staples.
Figured I’d introduce my survivor Belair. I am only the third owner. The family I bought it from had it for 15 years after buying it from the original owner. It’s got 20,000 original miles. 283 small block with the 2 speed powerglide. The only issue it has currently is the window gaskets need to be replaced. Otherwise it’s like a brand new car.
If you had to pick one dual sport to go cross country on, what would it be bonus points for something comfortable for a shorter rider.
I’ve got a 1966 belair I picked up with 20,000 original miles. The car is flawless besides paint. I’d love to take a cross country road-trip in it, but it has a 283 2bbl with a 2 speed powerglide. Now I could easily just drive 60 and not have an issue, but what easy upgrades could I make it to make it more interstate friendly? I have all faith the car would make it. I drove it nearly 3 hours home when I bought it.
On the next saga of what’s wrong with my 72 c10 we have a STIFF shifter. It seems to smooth out after driving. It’s only from park to reverse. Ignore the heavy breathing. Just cut an acre with a push mower😂