Any Cure For An Ingrowing Toenail?

winbet · Apr 5, 2008

Not a chance of one here as I wear slippers all Day but just trying to put across what a joke this Forum is becoming, its more like a Doctors Surgery than a Sports Forum. The mods need to keep an eye on posts not related to sports and nip them in the Bud, next We will be getting recipes for Sunday dinner posted here.

Mods, you have been warned :drink:

winbet · Apr 5, 2008

BTW, I'm finding My Gravy a bit heavy when serving Beef, any pointers where I'm going wrong? :drink:

Enfuego · Apr 5, 2008

It's a ingrown toenail.

G.MONEY · Apr 5, 2008

Here you go Win...

1 cup merlot wine
2 packages (17 ounces) beef tips with gravy (recommended: Hormel)
2 teaspoons steak seasoning
2 teaspoons cracked black peppercorns
1 box (8 ounces) frozen artichoke hearts, thawed
1 box (8 ounces) frozen petite peas with pearl onions, thawed
Basil Mashed Potatoes, recipe follows

In a medium saucepan over medium-high heat, bring the wine to a boil. Reduce the liquid by half, about 8 to 10 minutes. Add the beef tips, steak seasoning, and peppercorns Bring to simmer and cook for 5 minutes. Stir in the artichokes and peas and cook until heated through, about 4 more minutes. Serve hot. with Basil Mashed Potatoes.

winbet · Apr 5, 2008

G. MONEY said:
Here you go Win...

1 cup merlot wine
2 packages (17 ounces) beef tips with gravy (recommended: Hormel)
2 teaspoons steak seasoning
2 teaspoons cracked black peppercorns
1 box (8 ounces) frozen artichoke hearts, thawed
1 box (8 ounces) frozen petite peas with pearl onions, thawed
Basil Mashed Potatoes, recipe follows

In a medium saucepan over medium-high heat, bring the wine to a boil. Reduce the liquid by half, about 8 to 10 minutes. Add the beef tips, steak seasoning, and peppercorns Bring to simmer and cook for 5 minutes. Stir in the artichokes and peas and cook until heated through, about 4 more minutes. Serve hot. with Basil Mashed Potatoes.

Gee G, that sounds like a real heavy gravy but I'll give it a try, hate using alcohol for cooking. :drink:

joeyfitzclick · Apr 5, 2008

winbet said:
BTW, I'm finding My Gravy a bit heavy when serving Beef, any pointers where I'm going wrong? :drink:

Stick to posting solid capping info, leave this stuff to Delia Smith.

winbet · Apr 5, 2008

Man alive this place is getting to be a nonsense, a bit of fun goes to the Rubber Room and a Sea of Idiots posting plays stay put on the surface. That has to be down to the Jokers running this place who obviously have no sense of regulonominous inficutiousness :drink: