Why does it get such a bad wrap and is usually low quality? I paid 6 bucks for a famous chef bowl and it turned out like this aesthetically
>Why does it get such a bad wrapbecause Big Frozen Foods highest ambasador can even fucking spell.
>>22158996Spell check said it was correct
>>22158991>crustless pot piethat's it, i'm moving forward with the plan.
>>22158991$6!! Jesus Christ, shoulda been $3!
>>22158999ok idiot
>>22159002It wasn’t the pot pie
>>22159068it sure as fuck wasn't.
>>22159109It was the slow roasted beef in the red wine sauce
>>22158991Some of it is good quality but it’s all so expensive now
>>22158991The moment you mix two ingredients together, chemistry starts happening. Even if you freeze it in an attempt to slow down the reaction, it will not be anything like if you kept them separate. That "low quality" you perceive is the result of the reaction starting, then drastically slowed down but still ongoing for months, then going back into full gear as you heat everything up again.This is a lot of the reason raw meat keeps fine in the freezer but cooked meat turns to shit really fucking fast.
>>22158991How’d it taste?
>>22159416Not bad honestly. Not worth 6 bucks for the portion though
