That does, thanks! Definitely would prefer not to break the bank on mixing whiskey, but I do really enjoy sipping it neat when I’ve gone to bars with friends. I’ve usually had people who know what they’re talking about order for me, and am now kicking myself for not asking what was the name of the ones I liked.
I have had a lot of whiskey drinks I’ve liked and good scotch from my in laws, but I’ve never bought any myself so this is like… a treasure trove of information! Thanks! I am looking for mixing, like I’ve heard bourbon goes well in hot spiced apple cider and I think it’s an ingredient in Godfathers, but some just say whiskey so I don’t know if the specifics matter. I like Irish coffees a lot, do you have any recommendations for a good Irish whiskey?
Wow, this is really well explained. Thanks! Interesting that some would evolve to have translucent skin and green bones to camouflage instead of just developing green pigment in the skin.
Why are the bones green? Like, what makes them green? Is it something in their diet or is it something to do with the surrounding muscle?
A lot of people have already commented, but let me add to the masses: soup with frozen veggies can be a total life saver. I was just sick and tossed in basically my whole freezers worth of frozen veggies over the last two weeks. I like to do some meal prep when I’m feeling good and freeze some of my better veggies, but I had bags of corn, squash and sweet potatoes and made chili out of it. Just chucked the whole bag frozen solid into the mix and cooked till it was thawed. I’ve done the same for smoothies when I’ve got some left over bits to use up. But I like green smoothies a lot, so I’m not sure that helps the average cook.
I’d add casseroles work well with some frozen veggies as well, but you have to be weary of the water content. Other than those three, I don’t think I’d use most frozen veggies for anything else. Maybe edamame with stir fry, but I can’t think of any other exception. Too mushy/watery.
Definitely like to cook something new whenever I’m either just a little hungry or I can eat while I’m cooking. For example, I tried making a mango salsa the other day and was able to snack on the mango while I was slicing everything else.
Also depends how big the new thing is though. If I’m attempting a whole new dinner recipe, I’d almost rather make it in the middle of the day when I’m not hungry at all and definitely am not ready to eat dinner. Lots of time to both clean up a disaster and fix something different for dinner without being hangry. But something small and easily replaceable, or doesn’t have a ton of cleanup? Whatever. Any times fine for that.
Does the pineapple in tepache get cooked? Or is there a way to cook it? I’m allergic to raw pineapple, but the allergy is manageable if it’s cooked.
Oh, sweet! I do really love egg nog, so I’ll have to test this one out even if it’s just for me. I’m not familiar with Amaro though, what’s it like?
This sounds awesome! Especially love the maple syrup and burnt cinnamon, I’d never have thought to try burning the cinnamon. Does it make it stronger?
Oh my god, I’ve had this before!! A friend of a friend had it at a party and I never got the name for the recipe but it was so tasty. This is awesome, thanks!!
Thanks! I’m on an upward trend, but still pretty much cooking at a basic level. I love soy sauce and have tons of mushrooms so I’ll give this a try!
Oh, I’ve got Shaoxing wine and some sherry. Had no idea that’s how they were made. Thanks for sharing!
What is a dry yeasted cooking alcohol? I’ve got nutritional yeast and baking yeast, but I’ve never heard of dry yeasted alcohol
Another vote for WalkScape! I’m doubling my walking time since joining, and it’s feeds the “gotta chop 100 birch trees” part of my brain.
Time to break out the grow lights I guess. I had no idea they could turn purple, it freaked me out! The specks on the leaves are just soil from me planting another plant next to it, just haven’t dusted it off yet. Is it okay to replant it while it’s fragile?
That and a VERY sharp knife
Not sure if this counts, but the way I chop my onions and garlic changed after watching a Joshua Weissman video on it. Leaving the end on to hold it all together while I chop was so genius I don’t even remember how I chopped them before. Especially easier to thinly slice onions. Also learning my spices so I can spice mostly by smell. Makes it easier when I’m experimenting to just smell the pan and know which spice I should add to make it taste better.
I think ive seen a sign for that while I’m out! thanks for the tip!
I have never heard of water kefir, just the bottled raspberry kefir I see next to milk. Where can I find these grains?
Yeah, I’ve never been a huge fan of disaronno. It’s intensely sweet and almost makes me think of like cough syrup or something… but some id my guests like sweet cocktails and it’s not too expensive if memory serves