Episode 413: Ground Meat
Today we cover too much ground (ha ha) and wonder what love tastes like and how cool our friend's moms were. After confronting tornados, glass shards and homemade spice blends we still don't know why we are doing this episode. Time for a lie in!
Links:
Fuchsia Dunlop's Sichuanese Chopped Celery with Beef - The Wednesday Chef
The Food of Sichuan by Fuchsia Dunlop :: Book Larder
Lamb Sausage Patties with Fresh Mint, Feta, and Garlic Recipe | Bon Appetit
The Fixed Stars by Molly Wizenberg :: Book Larder
Pâté de Campagne (Country Pâté) Recipe | Bon Appetit
Instant Pot Keema Biryani (Spiced Ground…
The skinny
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