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[ami_b]

I learned an Ancient Ninja Secret today, namely how to actually brown diced meat. I could not figure out why I always seemed to end up with all this liquid in the pan, resulting in meat that was cooked, but more boiled than actually fried, unless you cook it until all the liquid boils off

Comments

[idioglossia]

We decided to have a real estate agent evaluate our house so we'd know its true value since we've made so many changes.

This meant confronting our huge fucking mess that we pretend doesn't exist.

Christmas is ruined.

And we've put it off until January, but we're still wrecked.

[warmbear]

another trick to do this iks to buy good meat from a butcher, not loblaws. Most places chill thier meat in cold water before grinding. Not only does it leave a lot of water in the meat but you pay more for the weight of it.

Go to a butcher and get him to make it for you fresh with air chilled meat, less water better taste and less water in the pan when you cook it.

as for cleaning? I cant help you there, I dont do it myself.