So cool!
The list of foods from the “New World” is long. But, the heading?
I thought Tomato was a fruit?
a berry, in fact!
I use an aeropress, and get my coffee from a company that buys direct from the growers, pact. I drink it black, no milk, no sweeteners… I’m enjoying it while it’s still here.
Some 5,000 years ago, someone buried a piece of charred bread beneath the threshold of a house
But, why?
Tradition.
burnt offerings to Lamashtu?
edit tyop
Also:
My first shot of Espresso is straight, no milk. after that I call it breakfast coffee ( with milk ).
My take on Cortado.
My traveling coffee maker is an areopress.
Cheers
Spam Spam Spam Spam Spam Spam Spam
Spam Spam Spam Spam Spam Spam…
That’s 13 Spams.
Wow, mindysan33.
You were fast!
Laurie buys these great pickled peppers.
After we consume the last one and are left with just the wonderful juice, I slice up jalapeños and add them to the pickling juice.
Just had some last night in our Tacos.
Interesting article, learned something new today I think milder jalapenos is a net benefit because i do think that their flavor is often a big part of certain dishes, and having a really high heat can get in the way of that. I have had the misfortune of having a nuclear hot jalapeno once and it was on the redline of what i could tolerate, and i have a pretty high tolerance.
Also reusing pickle juice is great, especially if you’re spending money on nicer pickles. What you made sounds tasty!
The Matiz pepper juice I could drink right out of the bottle. Maybe with a shot of vodka or tequila!
Cheers.
Bourbon, and make it a pickleback…
I usually reserve pickle juice for marinating chicken. I’ve gone so far as to buy pickles, dump out the pickles, and dedicate the juice to marinade.
My partner would be dismayed over the loss of the pickles, she loves them
Oh, I still ate the pickles! They were just on an accelerated consumption schedule without brine. Oh, no! I have to eat these pickles! /s