I hope that wasn't recently. If so I am sorry for your loss. I can imagine you being a really good dog daddy.
Two years now Otis was 15 and 6 days the longest lived Cavalier that our vets ever saw. He had the best life possible we have a bid in with a new breeder for a new puppy who will probably outlive me, such is life and death.
On another note, I have been tasting the hot sauce about once a week and have not notice a difference in the flavour for the last month so it is now bottled. I got 7 litres this year so hopefully I won't run out unless I am too generous.
So ya, I'll probably run out. You can't keep something like this to yourself.
It's really fruity this year as I used quite a combination of peppers as I posted earlier.
So ya, I'll probably run out. You can't keep something like this to yourself.
It's really fruity this year as I used quite a combination of peppers as I posted earlier.
Posts are coming fast and furious now. Honey just came home with a combo baster/injector tool; silicone baster brush and a three prong injector/fork. The piston is big enough to hold a proper amount of sauce and the injector prongs are long enough to get decent penetration.
The handle end is a bottle opener.
I love Mrs. Weldon.
The handle end is a bottle opener.
I love Mrs. Weldon.
Speaking of broth I found Pho broth frozen in bags (not cheap ~ $50 a gallon) but it had not a single one of the usual industrial flavor enhancers and the ingredient list looked remarkably like what you would throw in the pot at home.
They sell it in 20oz bags for $7.99. Frankly I spend at least that in ingredients to get a full gallon of stock at what I consider usable strength. I couldn't make a full gallon of oxtail stock anymore with $50 worth of oxtail alone.
The Pho stock was better than I expected even though I just made it with just a batch of rice noodles and left over steak off the grill sliced paper thin. Might be a little heavy on the star anise and clove re the cinnamon.
@ED - Yes I know there are at least 4 kinds of "cinnamon", for general baking I actually prefer the korintje cinnamon (6% oil). I assume the Vietnamese would use Vietnamese cinnamon.
@ED - Yes I know there are at least 4 kinds of "cinnamon", for general baking I actually prefer the korintje cinnamon (6% oil). I assume the Vietnamese would use Vietnamese cinnamon.
Brown blurry blob on the grass just a meter or two from the brick wall on the top (right) of the image looks like a deer.
Squinting helps optically reverse the blurriness of the photo. That's what they do in the movies, right? RIGHT?
Still have a stash of whole nutmegs and allspice from Jamaica. These are the only I've seen with the outer shell intact. A tough grind to get the mace.
Yes Cal no slow food for you
, just think of those Pass Labs guys sorting 100's of FET's to get matched octets.
I very much like "Ceylon cinnamon" which has tightly rolled quills that are quite soft, it crumbles in your fingers. Got some cinnamon in Grenada which is similar, a bit woodier but nice flavor. The Grenadian nutmeg is very good, you buy it still in the shell which keeps it even fresher. Perfect dusting on a glass of rum punch.
i was excited by powdered "saffron" in Grenada which was really cheap, but it turns out saffron is their colloquial term for turmeric.
i was excited by powdered "saffron" in Grenada which was really cheap, but it turns out saffron is their colloquial term for turmeric.
I just moved into a little apartment in Montreal. A couple of blocks away, kitty-corner to the metro, is a Polish cafe/bakery/deli. I picked up some smoked sausage and frozen perogies from there on the way home tonight, and beer from the depanneur , and had a lovely dinner! Also stopped in there on the weekend for a coffee and a pastry called a paczka which was very nice. The (huge) coffee and pastry together came to $4.08, which I thought was a steal.
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