Food

[Dan R]

I picked this up recently. Has a little bit of a kick to it.

Made a boatload of it a while back. There are recipes out there for it. It lasts for a long time. Very tasty. Enjoy!

[Henry Krinkle]

I picked this up recently. Has a little bit of a kick to it.

I don't normally strain my fermented hot sauces, but I usually keep one smooth one in the house. Normally I then use the leftover solids to make chilli oil, but I\ve been considering drying them and crushing them with a mortar and pestle to essentially do that.

[boatme99]

Made a couple of loaves of key lime bread last night. Had a couple of slices warm with nice french butter on them. Excellent!
I should make some lime butter for them.

[gnuyork]

Made a couple of loaves of key lime bread last night. Had a couple of slices warm with nice french butter on them. Excellent!
I should make some lime butter for them.

Yum!

[Raza]

An old student fave of mine for lunch, banana and beansprout on pitta bread
The cool crunchiness of the sprouts contrasting with the sweet goo of the slightly mashed bananas - yum!

I have to say, that sounds like one of the strangest foods I’ve ever seen.

[Strela167]

I have to say, that sounds like one of the strangest foods I’ve ever seen.

Peanut and mustard pickle sarnies worth a try too

[Raza]

I just ordered a bunch of beef, bison, and goat from Blackwing Meats to stock my freezer. Looking forward to it.

[Dan R]

Try the french butters. Or Plugra, which is made in the US. It's got the higher fat content.
In your area you should be able to get eicher butter. It will be pricey.

Did finally go looking for it. Sadly, it is available only in bulk, whereas we use sticks or a tub. There is just not that much of variety in the quality butters,

[Dan R]

I just ordered a bunch of beef, bison, and goat from Blackwing Meats to stock my freezer. Looking forward to it.

I’ll be curious to hear what you think of the goat in terms if favor and tenderness. Back in the early 90s, I would order a whole young goat (butchered) and cook it over indirect heat outside, pretty much gaucho style. People would freak out as it looked like a large dog. A young Korean gal who was a friend of my daughter asked me if I was cooking Big Bird. LoL! Man was it tasty, but you had to have a butcher that could get young goats as they get tougher really fast.

[Raza]

I’ll be curious to hear what you think of the goat in terms if favor and tenderness. Back in the early 90s, I would order a whole young goat (butchered) and cook it over indirect heat outside, pretty much gaucho style. People would freak out as it looked like a large dog. A young Korean gal who was a friend of my daughter asked me if I was cooking Big Bird. LoL! Man was it tasty, but you had to have a butcher that could get young goats as they get tougher really fast.

Oh, I love goat. I grew up eating goat, so it’s not new to me as a dish. Though I’ve never cooked it before. I’m going to have to do the ol’ call to my mom to get some tips.