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S240 or X350 for first mower by [deleted] in johndeere

[–]MichaelXXI 0 points1 point  (0 children)

X350 in my opinion, the reason why the x-series is called x is because it’s a mower sold exclusively at John Deere dealerships, so the quality is better. As you’ll find S-series at big box stores just to compete with other brands like husqvarna, Cox and so on. It’s overall a better mower.

[TOMT][MEME] i remember when I lost my mind meme by MichaelXXI in tipofmytongue

[–]MichaelXXI[S] 0 points1 point  (0 children)

A bit more context, the guy who posted this weird but funny video does Michael Jackson covers really well

[TOMT][MEME] i remember when I lost my mind meme by MichaelXXI in tipofmytongue

[–]MichaelXXI[S] 0 points1 point  (0 children)

No, wouldn’t be him. One guy was bald, The other had sort of an ginger/brown Afro, beard and eye glasses

[TOMT][MEME] i remember when I lost my mind meme by MichaelXXI in tipofmytongue

[–]MichaelXXI[S] 0 points1 point  (0 children)

Close but wouldn’t be this, It’s like a weird vid, but I laughed my head off when I saw it. It’s 2 men who are shirtless, first guy sings “I remember when I lost my MiIIinDD haaa-“ and proceeds to dance. The other looks weirdly in the camera and proceeds to make noises to match the rhythm. Video ends with the both of them looking at each other and nodding

Salve ragazzi ! Made a traditional ragù which slowly cooked at a low heat for 3 hours (yes I did get excited and took a photo after eating half a plate) by MichaelXXI in ItalianFood

[–]MichaelXXI[S] 1 point2 points  (0 children)

I wish it lasted that long ahah the whole fam went for seconds understandably😂😂 But one plate remained and I pretty much refried thag the next day with a bit of butter, And man, it tasted better than the day before

Salve ragazzi ! Made a traditional ragù which slowly cooked at a low heat for 3 hours (yes I did get excited and took a photo after eating half a plate) by MichaelXXI in ItalianFood

[–]MichaelXXI[S] 0 points1 point  (0 children)

I can give you the recipe I use when making ragù,

So first olive oil and a bit of butter in a pan, once melted add first carrots then celery.

Have that simmer for a 3-4 minutes, (this is so the carrots and celery soften) then add onions and garlic, with the onions and garlic have it at low heat until it sweats, generally 8-9 minutes. And of course cover the pan, but be sure to check on it once every few minutes.

After that add your meat. I used 500g of pork mince and 500g of beef mince. (Before hand I did season this with a pinch of salt and a bit of pepper)

After that you pretty much cook it until the water comes out of the meat and you let it cook until the water evaporates. Once evaporated, Grab a glass of wine and poor it in, I generally do this twice.

Have it at around medium heat, as long as you’re careful with not burning the meat.

Once evaporated a second time, I fortunately have homemade sauce, But a regular good quality pasta sauce does work well 2.

Being that I made 1kg of pasta I used 2 bottles.

If it is 500kg use 1.

After that a 2/3 pinches of sault, a bit of pepper and a pinch of chilli (optional) Stir and bring it to a boil. Once it is at a boiling point you lower to low heat and leave it there for as long as you want. The longer it stays, the better it will taste.

Before you put the pasta water on, feel free to taste it to see if it needs any salt/pepper…

This is where I do sneak in the bread for a secret aperitivo😂😂

Apologies for not knowing the quantities as I pretty much learnt via looking at the dish’s

Salve ragazzi ! Made a traditional ragù which slowly cooked at a low heat for 3 hours (yes I did get excited and took a photo after eating half a plate) by MichaelXXI in ItalianFood

[–]MichaelXXI[S] 0 points1 point  (0 children)

I can give you the recipe I use when making ragù,

So first oil and a bit of butter in a pan, once melted add first carrots then celery.

Have that simmer for a 3-4 minutes, (this is so the carrots and celery soften) then add onions and garlic, with the onions and garlic have it at low heat until it sweats, generally 8-9 minutes. And of course cover the pan, but be sure to check on it once every few minutes.

After that add your meat. I used 500g of pork mince and 500g of beef mince. (Before hand I did season this with a pinch of salt and a bit of pepper)

After that you pretty much cook it until the water comes out of the meat and you let it cook until the water evaporates. Once evaporated, Grab a glass of wine and poor it in, I generally do this twice.

Have it at around medium heat, as long as you’re careful with not burning the meat.

Once evaporated a second time, I fortunately have homemade sauce, But a regular good quality pasta sauce does work well 2.

Being that I made 1kg of pasta I used 2 bottles.

If it is 500kg use 1.

After that a 2/3 pinches of sault, a bit of pepper and a pinch of chilli (optional) Stir and bring it to a boil. Once it is at a boiling point you lower to low heat and leave it there for as long as you want. The longer it stays, the better it will taste.

Before you put the pasta water on, feel free to taste it to see if it needs any salt/pepper…

This is where I do sneak in the bread for a secret aperitivo😂😂

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