Mmmmmm Muscadine.
I planted a row of Okra this year after I pulled my onions. First time since I moved to this house about 20 years ago. I made pickled Okra last night. I used Paula Dean's recipe but added a clove of garlic and a split Jalapeno pepper per pint jar. I have to wait a couple of weeks before I try it.
I planted a row of Okra this year after I pulled my onions. First time since I moved to this house about 20 years ago. I made pickled Okra last night. I used Paula Dean's recipe but added a clove of garlic and a split Jalapeno pepper per pint jar. I have to wait a couple of weeks before I try it.
I'm curious what was in the big can. Was it tomato puree, or a sauce, or ground tomatoes? I am particularly curious about sugar content; many commercial pizza sauces contain a bit of sugar.
BTW what did you do with the can? It would make a great charcoal chimney starter.
Nez, it was called pizza sauce. I wouldn’t call it that but I have bought it before so I knew what I was getting. It’s cheaper than tomato sauce and has the same consistency. It really isn’t any different. I just add the flavours. That 100 oz can is $6 CAD.
The can is donated to our workshop but yes, I do remember them being used for briquettes or charcoal, for sure.
The can is donated to our workshop but yes, I do remember them being used for briquettes or charcoal, for sure.
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All the time.
Steaks at 129F, one hour per inch. Finish on a cast iron pan. Brings out the midrange.
Chicken (bone in thights) at 160F for five hours. Excellent soundstaging.
Beef ribs for 3 days at 140F. Beethoven's Ninth. Last Movement. Ode to Beef. Freunde der Beef Ribs
Here our sauce / ketchup makers add onions (normal), and the cheaper ones have pumpkin and potato added as tomatoes are expensive.
Some even have added tomato flavor...!
There are spicy versions as well, from reputed sellers, with options like red chili, green chili, coriander, tamarind and so on.
Some even have added tomato flavor...!
There are spicy versions as well, from reputed sellers, with options like red chili, green chili, coriander, tamarind and so on.
Why would I be served prawns with the tails on, do they come pre-packaged that way? It's a little odd to use a knife and sift through pasta before I eat it.
Also, it seems to be a species marker, some are way more expensive than others, so a sort of assurance that the right stuff was served.
Some say it is to enhance the flavor, added by the tails.
Do Italians add prawns / shrimp to pasta, or is it a fusion thing?
Some say it is to enhance the flavor, added by the tails.
Do Italians add prawns / shrimp to pasta, or is it a fusion thing?
They've used the wrong prawns for the dish. Those come that way when served as finger food. Whether dipped or breaded or WHY, the tail is your handle so your fingers don't touch what you eat. If someone tells you the tails impart flavour, they're pulling the wool over your eyes.
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Yes, the white sauces are often infused with the likes of crustaceans, bivalves and other water creatures.
If you peel 1001 raw prawns and put their shells into the making of a broth, it really is quite good. Any less and you might want to augment it with some Benito flakes or WHY.
Octopus is another great one for making a broth. We have the largest octopi (octopus', octopuses) here our local waters but it's best if you use the smaller ones. They're the 'veal' of that species and easier to deal with.