I'm assuming you spend the money to get the real wasabi. Have to be careful. Much of what's labeled as wasabi is just horseradish and mustard. Same thing applies to sesame oil. Much of the stuff out there is just soybean oil with a little sesame tossed in for flavor.
One of the moist disgusting products are those fake steaks made with transglutaminase and scraps. They sell that crap as Filet Mignon and Rib Eye. It's just scrap beef glued together.
That garbage is in everything processed. Lunch meats and sasauges, "pink slime", disgust me the most. I'll stick with cotton butchers twine to keep my roasts uniform.
Pineapple? I don't like you anymore. Lemons giving us fits in MI. LMAO. Nice stuff.
That one sat on the window sill for almost a year. It wasn't that long ago that I planted it in the raised bed. We do have cold that will kill them if not covered. I lose more to the dry weather in the fall when I forget to water them though.
If I ever get tired of my indoors I could probably do it there. But props. Frozen pineapple just doesn't taste right.
12" cast iron skillet with smoking bacon drippins. Blanched sprouts just charred with salt, white pepper and 4 drops of good fish sauce. Dressed with a light drizzle of good cherry finished IGP BALSAMIC. And a touch of raw sugar dusting.
Nice..... hell of a job.
I’ll be trying that for sure!!!
Ever tried chill jam before? Works wonders on cold meats/cheese and crackers!!The last of my peppers. I had yanked the plants and had them hanging in the garage. Thai peppers and habaneros. The Thai were still green as were the habaneros. I'll make some condiments with the Thai and freeze the rest. I'll blend the habanero's into a jerk marinade and freeze it.
Sounds interesting. I looked at some recipes so I might give it a try. But I'm really a fan of several Thai condiments. I put them on just a plain bowl of jasmine rice.
Made my brown eye pucker. Bird chilis? Try pickling in a jar of Mount Morency pepperoncini brine. I assure you it will be treat. Wonderful with jalapenos, onion and garlic also. Just an unknown treasure for cheap and easy. Peace.The last of my peppers. I had yanked the plants and had them hanging in the garage. Thai peppers and habaneros. The Thai were still green as were the habaneros. I'll make some condiments with the Thai and freeze the rest. I'll blend the habanero's into a jerk marinade and freeze it.
Not birds. The label just said Thai pepper. The peppers grow down not up like a bird chili. I actually do pickle some with rice vinegar making Nam som prik dong. I make Prik nam blah as well which is chilies in fish sauce. But I've started making my own concoction of thai chilies, fish sauce, rice vinegar, and garlic. It's a delicious condiment and I always have some on hand.
I only know the ingredients. Not names. Mother of the local family store owners is trying to teach me. I love it. An honestly caring grandma holding my hand to shop and get it right.Not birds. The label just said Thai pepper. The peppers grow down not up like a bird chili. I actually do pickle some with rice vinegar making Nam som prik dong. I make Prik nam blah as well which is chilies in fish sauce. But I've started making my own concoction of thai chilies, fish sauce, rice vinegar, and garlic. It's a delicious condiment and I always have some on hand.
