What a great idea! I make a coleslaw with hot sauce and dill pickle sauerkraut made by the Brinery based in Ann Arbor inspired by Sam Sifton’s spicy coleslaw recipe. This would take it to a different level. The Brinery is an offshoot of Zingerman’s and makes a wide range of different krauts.
I have the great fortune to have a blank sheet of paper on which to design and plan my new baker's kitchen for our new home! I am starting with appliances, of which there are too many. I was wondering if any of you had thoughts, suggestions, dos and don'ts from you own experience, resources, etc. that you would be willing to share?
What a great idea! I make a coleslaw with hot sauce and dill pickle sauerkraut made by the Brinery based in Ann Arbor inspired by Sam Sifton’s spicy coleslaw recipe. This would take it to a different level. The Brinery is an offshoot of Zingerman’s and makes a wide range of different krauts.
Yes! Definitely done this - and added grated carrot and dried oregano to it, too
I need a business card that reads "Debigulator." LOL
Just saw this. Any thoughts on it?
https://www.lecreuset.com/bread-oven/LS2101.html?utm_source=pjn&utm_medium=affiliate&utm_campaign=262860&clickId=3908795586&source=pepperjam
I have the great fortune to have a blank sheet of paper on which to design and plan my new baker's kitchen for our new home! I am starting with appliances, of which there are too many. I was wondering if any of you had thoughts, suggestions, dos and don'ts from you own experience, resources, etc. that you would be willing to share?
this must be very flavorless pizza dough.....
https://www.npr.org/sections/health-shots/2022/03/22/1087961262/roll-over-sourdough-italian-scientists-develop-a-new-way-rise-pizza-crust