Yum! Love shellfish. Oysters, clams, mussels. Our favorite way is steamed in white wine or a nice, light Belgian beer with lots of garlic, hot pepper, olive oil, salt and pepper. With a nice baguette.
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I heat the mixture to 150-155F, then add to the keg, no blooming. Results are excellent.
Have you ever tried making your own kraut? Might be an interesting try. Otherwise supremely jealous of the tap list
This is a solid book that I have: http://www.amazon.com/Classic-Indian-Cooking-Julie-Sahni/dp/0688037216
It's not going to be look food you get at Americanized indian restaurants so if that's what you are looking for this might not be for you.
I acquire a lot of my whole spices here: https://www.ishopindian.com/
Not just b/c some are hard to find but b/c buying this stuff in bulk is cheaper than the grocery store. I buy cumin seed by the pound. perhaps I have a problem...