BillN
somebody shut me the fark up.
The Marx Pantry has a lot of interesting items...
http://www.marxpantry.com/marx_pantry/index-MarxPantry.html
http://www.marxpantry.com/marx_pantry/index-MarxPantry.html
On a different note.
Have you ever tried powdered worcestershire, Adams? It's kind of nice to have on hand.
No, not yet. I've seen SDAR mention it. No one probably noticed but I've been on a green Chile kick the last few years. Quite a few of the Brethren like to have the same consistent results, I like to have successful albeit different cooks with same meat.
My only judge is The Bride and one or two neighbors. I don't inject- the one time I tried I painted the ceiling with Cajun butter sauce, I don't brine meats- tried it and no patience- maybe Marinade in a ziplock occasionally. So I am left with meat surface to work with.
I'm lucky though. I'm free to copy you and everyone else and MSU as I go.
Speaking of you, what became of your 20# Jurassic Chickens ??
When I was a younger man, child actually- we used to visit a place called Alfie's Fish and Chips. On each table was a malted vinegar to shake on to the fish chips and fries.
Hmmmm... maybe I should try raising some Hatch flavored hens. :grin:
Wrong. Glucose, Sucrose, Fructose, Maltose, and Dextrose affect your blood sugar and your insulin in different ways.
They also taste differently.
To add to what Norm said, your body doesn't know the difference between sugar and artificial sweeteners either.