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Discussion in 'Random Ramblings' started by scflock, Nov 9, 2015.
Well if you cook it like that
I used to plow through all you can eat crab legs like that. I limit out at about 2 pounds now. But I can crack and consume crab legs and sushi fast enough to leave others at the table hungry if we are sharing a platter.
On the road again, stopped at a Traverse City brewpub for dinner and tried something new.
PORK BELLY BAHN MI
TOASTED PARISIAN BREAD, PORK BELLY, SRIRACHA AIOLI, CILANTRO, RADISH, PICKLED CABBAGE AND QUICK PICKLES
I will come back here just for this sandwich. Thick grilled pork belly slices between really good bread with nice flavors accompanying.
I prepare ACV myself. recipe on the attached link. I made two batches they were both great! They are with the mother, and the price is very cheap! I use it on a daily basis, in the chickens drinking water and I also ferment the feeds, I have found that 50/50 fermented and non fermented is more palatable to the chickens!
The second batch and a bottle from the first one.
You can ferment by using the ACV mother as a starter culture, but you can also use some probiotic yogurt or a capsule of probiotic for human use, as well!
No lie, I have had the table beside me watch in awe as I disassemble buckets of crab legs
There's an art to it, which I am very practiced in
Ok Mr. grumpy.,,,,