Quote:
Originally Posted by tooge
speaking of tri tip, a buddy of mine did the tri tip roast, then took the leftovers, sliced em real thin, and made a jous out of the original drippings. We had french dip with tri tip served on hogie rolls with a spicy gardinaire. It was the bomb.
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dude...
I've got a customer who brings me all kinds of food from Chicago.
he makes the trip every couple of Weeks and always brings me SOMETHING. Some kind of food, he picks it and brings it.
Anyways last week he brought me Italian beef, Au jous, and a big bucket of gardinaire from some butcher I think.
five lbs of beef sliced really thin.
And the gardinaire I could just sit and eat with a spoon, best I've ever had.
Just went and looked, no label on the bucket...
Today he brought me burritos. He's a ****ing cool old dude.
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