There Are Pandas, and Then There Are Pandas.
And this isn't either of them! The Pandas we're talking about here, are watches, not bears. And what got me thinking about them (again) was a link posted this morning by @cm.rook who pointed a few of us to the very attractive (and not terribly priced) Yema "Rallygraph" Panda which, in it's most traditional arrangement, looks like the one on the left, but can also be had in the version on the right: The model on the left is a true Panda, while the model on the right is called a reverse Panda. The reason for that distinction is clear--Panda bears, only come in the first arrangement. Now at this point, everyone should be thinking about the most well-know Panda, The Rolex Panda, which is actually a Daytona, and among Rolex Daytonas, the most famous of which is the Paul Newman Daytona, which was famous first, because it was Paul's, and second because it sold at auction for $17.8 million (US Dollars). The story of that auction is well-known so I'll only...
Nov 8, 2019
I'm good with stir fry, soups/stews, and stove top stuff. I don't generally use my oven unless its a prepared meal (IE the frozen isle at Walmart). Though im not afraid of using it.
I prefer chicken to pork or beef, but anything is good as long as its inexpensive. And spice is always welcome.
then in a blender combine about two cups olive oil, couple cloves of garlic, two bunches of basil and about a half cup Parmesan cheese, blend till smooth.
cut the flank steak against the grain, place on a platter and pour the sauce over and serve with some rolls for the table.
My my buddies and I do this when we have board game nights and it’s always a hit! we have been playing a board game called power grid recently and it’s a great time, you should check it out if you haven’t already!
Sour cream as a garnish.
Brown the sirloin in a large pot, remove and saute onions in the pot until they start to caramelize . Add pork and remaining ingredients back to pot and let simmer low and slow for several hours until pork is very tender and sauce has thickened. A TBL of cornstarch in cold water added to the mix will thicken it up.
Now, it sounds like it might be a little "canned" for most people. But, so long as the spices are fresh after hours of simmering there is not a lot of taste difference between starting from scratch and doing it from canned. Adding fresh tomatillos is perfectly fine, when they are super cheap in the stores/farmers market I add some in for a little freshness. Really want to kick it up? Smoke the pork if you have a smoker.
Once you have this as a base, you can use it for a lot of things: Right out of the bowl as chili Over Mexican rice and/or beans Nachos Tacos Burritos