Kris Billiter wrote:So I am thinking of doing some ribeyes in my cast iron skillet Friday night. I would like to make a sauce out of what's left after I take the steaks out. I will season the steaks with a little oil, salt and pepper. ANy thoughts?
Kris Billiter wrote:Sounds great! Thanks Robin. A couple of questions for you. Can this go without the mustard? I am very allergic. Bad things happen. You'd be shocked with how many recipes call for mustar As for the wine. For reasons that are more family centered than religious, I don't partake in alcohol. Severe alcoholism runs all through my family, and to be honest it scares me. The times I 've had it I really liked it, so I avoid it at all cost. Not preaching, jus tfo rme. With that said, I have had Fre by Sutter homes. I know this is an abomination to you, but will it do considering my circumstances?
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