🍲 I think I can describe this one Afternoon again..... mince meat 🍲

The reason you have 4 to 8 stoves, you take out those big giant stainless pot.

One for lamb, one for beef.

The red wine its to boil and disinfect the meat and dump the water, and re-boiled. Because all the meat coming in the package are squeeze, the stainless pot will be on the stove to break the meat apart in it.

The islander table will be taken out those porslin rectangle deep dishes, 5....and third stove will be boiling the whole bags of the potato I think. The rest of that will be the mash potato.

1. ground beef break apart

2. lamb meat break apart  ( like the video)

3. Potato boiling

First 2 are boiling with the wine and dump it out, re-boiling.....We are making the Italian sauce (tomato sauce dump in that), and some of the mince meat put in the electric pot for the big chulk meat. Similar to the goulash, but what do they eat, the chili looking, anything they want to put in it. Its just with the mince meat portion. 

Once it boiled, I actually can call one person coming in to help if too much of those works.

That will be how much freezer his microwave future.....does he eat microwave.+ the next day left over in the fridge + 5 shepard's pie with the plastic wrap, because that you can re-heat right?

Maybe I get the mince vegan meat here. They have this green bean casserole methods. Its engineered with one of those vegan ground beef. The less running time. That is a lot of the meat they use. The small meat I can create. That entire lab procedure, because you don't produce that much...of the yielding, not really. 

And its very very fat !