No, I buy it. Thank you.
What Are You Eating?
- Thread starter Brute
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No, I buy it. Thank you.
I wondered if you were grating an Asian pear for your marinade.
I'll have to try that sometime.
My mom did…and back in the day, when it was seasonal, she subbed apple juice…
If I am not mistaken I am tempted to believe you eat almost daily.
it certainly beats the alternative...
That looks really good! Hopefully you saved some for today as I think it’s important to eat collard greens and blackeye peas on New Year‘s Day to mystically ensure continuing health and wealth. Painting your porch ceiling blue and sticking your old bottles on dead tree branches to keep away the haints is slightly more optional.
We are having leftovers today…That looks really good! Hopefully you saved some for today as I think it’s important to eat collard greens and blackeye peas on New Year‘s Day to mystically ensure continuing health and wealth. Painting your porch ceiling blue and sticking your old bottles on dead tree branches to keep away the haints is slightly more optional.
Smoked oysters and bbq pork for an Alabama versus Michigan snack.
SF
SF
Or this:
Madhur Jaffrey's Cranberry Chutney
1-inch piece fresh ginger3 cloves finely chopped garlic
1/2 cup apple cider vinegar
4 tablespoons sugar
1/8 tsp cayenne pepper
1-pound can cranberry sauce with berries
1/2 teaspoon salt (or less)
ground black pepper
Cut ginger into paper-thin slices, stack them together and cut into really thin slivers. Combine ginger, garlic, vinegar, sugar and cayenne in a small pot, and simmer on medium flame about 15 minutes or until there are about four tablespoons of liquid left. Add can of cranberry sauce, salt and pepper. Mix and bring to a simmer. Simmer on a gentle heat for about 10 minutes. Cool, store and refrigerate.
Makes about 1 1/2 cups.
fun to say, too. "Chutney"
Almost demands a terrible Cockney accent