Next time I would add more garlic - I can’t detect it at this level. Ditto nutmeg, though I think the coriander is really suppoed to be the star here (and it is). I would consider also reducing the salt, but am waiting on comments from the family.
The first time I made this I used a dry reisling because it was cheap. A sweeter white wine like a reisling or gewürztraminer.
great! I’ve got one in the basement, for about six months now (it stays about the same temperature year round), but it hasn’t lost much weight and is still on the squishy side.
my plan is to leave it alone until it has lost 1/3 to 1/2 of its weight. i am really curious, how you will tell if it is done, if there is some objective criteria you are using, ie, not just “ask fred”? it is okay if you want to answer in your column.
I always have a problem with pea weevils with all peas, and with shelling peas it is the worst. After reading this I am thinking maybe I plant them too late and leave them on the vine too long. But I still want to wait a few years before trying again. Any tips for dealing with these little fellers?
Interestingly, my browser calls out Zester Daily as malware - is Zester poisoning my computer, or has it just been labeled that way as part of this food culture battle?
I think it is always healthy to pick apart Michael Pollan - at least it shows you are reading carefully.
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A father’s legacy
The vegetarian-cooking pioneer
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Good on everything