In the 1970s, American chef Frank Thomas made a stir-fry called the Pork Chop Meal, which is a meat-and-potatoes meal that is traditionally prepared in a pot.
Thomas had a few ingredients he liked that were inexpensive, but he found they were difficult to source and could be a bit messy.
His son Frank Thomas Jr. went on to cook his own versions, using pork chops and potatoes in the process, and in 1993, he became the first chef to make a meat and potatoes meal using meat, eggs and water.
The meal was sold by a local grocery store and is still available for purchase today.
Tomatoes can be expensive to source, so Thomas decided to use only potatoes.
The first ingredient was beef, which was cut into chunks and then fried.
Thomas cooked a few other things for the meal, including potatoes and onions, but the potatoes were pretty expensive.
He was worried that the potatoes would taste like they had been cooked on an old stove and that they would fall apart in the heat.
But it was so easy to peel off the potatoes, he realized that they were actually pretty easy to prepare.
He took them out of the oven and let them sit for a while in the refrigerator before cooking.
They were easy to put together, and when they were done they looked pretty good.
The next ingredient was vinegar-sulfur gum, a sweetener that Thomas had bought in a grocery store.
The gum added a nice, tangy flavor to the pork chop.
The potatoes were also a little tough to peel and didn’t turn out so well, so he cooked them on a griddle for about 10 minutes to break up the gum.
Then he added some onions to the mixture, a combination that made the meal really tasty.
It took about 10 days for the potato and onion to be cooked and ready for the final ingredient.
That was the first time he made a meat meal from scratch.
That same year, a French chef named Nicolas Bourdin, also a son of Thomas, introduced his first meat meal called the Bonne Poupée.
Bourdin uses the same method to prepare the meat- and potatoes-based dishes at his restaurants, including his iconic French Quarter restaurant in New Orleans, where he uses the recipe he found in Thomas’ cookbook.
Bourdins Bonne Popper is also available in other parts of the world, but not in the U.S. The Bonne Polisse, which he adapted from Thomas, is a beef stew that is a classic French dish and is a staple in many French restaurants.
The ingredients for the Bonnies Bonne Paise are similar to Thomas’ recipe.
Bourds Bonne poise is also made from pork, which gives it a more authentic taste.
A new beef-based meal called The Bonnier, made from potatoes and onion, is available in France.
There are more than 100,000 Bonniers restaurants around the world.
The new Bonniere is the first one made from meat, potatoes and a variety of other ingredients that include eggs, vinegar and salt.
A vegetarian version of the Bonnes Bonne is available, but it doesn’t use any pork.
The dish has been popular in France since the 1970’s, and Thomas was the main source of the original recipe for the dish.
The meat-based BonnePoupée is also very popular around the U: it’s a favorite at the French Quarter and in other French restaurants like Bistro L’Anselm and Boulud.
Thomas has also adapted a similar dish for the vegan crowd: his Bonne Cordon Bleu.
Thomas is the creator of the dish, which uses the boneless beef shoulder cutlet and onions that are ground and sauteed in a pan until they are cooked.
It has been served in many restaurants around France, including the Château du Louvre in Paris, the Père Lachaise in Montpellier, and other French places.
The vegan version of The Bonnie Popper has a slightly different name: it is a vegetarian version that is available as a vegan dish at many restaurants.
Vegetarians can find the Bonnie popper at restaurants like Bar Agricole and Café Cinéma in Paris and at La Cordon d’Etat in Brussels.
In the U., Bonniesta has a vegetarian option that uses chicken instead of pork.