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peepeehands
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!masterchef !grillers
I used this traeger recipe for 350 for 1 1/2 hours in the oven with chicken thighs
https://www.traeger.com/recipes/rabbit-stew?srsltid=AfmBOoq28PftwZ8wQ3sZsAa0VPG3trfnMgsazoN2u7tpt_yVWtwdEmSs
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Did you use the red wine or switch to something lighter for the chicken?
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Still a cup of red wine. I used a French beaujolais wine.
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I'll probably use Holland House, but good to know!
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my mom still doesn't believe me that there's a difference between the Dead Sea style Holland House and actual sherry
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It looks excellent
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How do you fail to kill a rabbit?
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It outsmarted him
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Wascally wabbit
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we were in the field for an hour and then my grandfather fell nearby (unrelated) and we had to go to the ER.
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Oh
hope gramps is okay
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he fell out of bed today too and went back to the ER.
I've wanted him to go to assisted care for a while now.
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Based
grandpa 
I'd genuinely also just refuse
despite 
repeated injuries. I firmly respect 
anyone who is stubborn 
to their own detriment, they are my kindred spirits
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Thats an excellent looking meal. However that Zwilling knife.. it should have a smooth edge, not any bright spots. It needs a regrind.
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I'm still at my parents place for a few more weeks and they never sharpen knives.
I'll be having much better hygiene at my place.
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Oh god, seeing quality cowtools abused like this.
I bet they put it in the dishwasher, too. My parents are the same.
Just in case some other reader is not aware of this trick: cheap or abused knives can be sharpened by pulling the blade over raw ceramic several times. Like the underside of a coffee cup. This removes material which makes this method different to using a honing rod.
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Your food always looks so good and your staging is great
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I got a lot of tough love here and it made me try harder.
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Thanks for the gold
@JoyceScaryOates 
@hallowbecq
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Snapshots:
https://pomf2.lain.la/f/fugav16n.jpeg:
ghostarchive.org
archive.org
archive.ph (click to archive)
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