[RKDinOKC]

Jim, you took too long, the Pork green chili is all gone now. Only stew up just enough servings to keep from over eating. That way we can have some ice cream for dessert.

Used to make stir frys of all different ingredients and flavors, chinese, mexican, italian, bbq, beef stew, etc. Was even considering opening a stir fry restaurant. Talked to some franchise people and got a very positive reaction because there is not really a restaurant out there that does different kinds of stir fry, especially a franchise chain. Now do basically the same ingredients, only cook it low and slow like a stew or chili to make everything soft for Mom.

Tried aging some meat to make it more tender. Worked great, BUT, had to trim so much off after aging it was a really expensive small cut of meat. Actually cheaper to just go to a good steak joint.