Oh c'mon, we all know that those pics are just a diversion. If it wasnt your customers must be waiting a loooong time for repairs. Or maybe you get a pass with all the great food you have to feed feed em so they forget
Thick, juicy bone in chops are the best! Especially the small piece on the other side of the bone if it has it
Hey SKEET. Do you have any place special you get all your spices from. I need to make a batch of sausage and know I want some good fennel seeds and Italian spices. Rather not use some store branded stuff that has been on the shelf half it's life. Haven't had time to start looking but maybe you have a suggestion?
Sometimes the shipping is deal killer,so if you have prime you can still find most of those companies products on the Zon.i been using McCormicks in the big jar for Italian seasoning,also have some other seasonings by Badia.
if you come up with a good recipe for Italian let me know cause i dont have one. i made sweet italian chicken links last time and they were a little stronger italian than id like.....some of my fennel seeds were outdated so i put them in the ninja grinder figuring it would release flavor,maybe that was my mistake,not sure but im looking for a new recipe to try
Sure thing. I think the only thing I am missing is some fennel seed. I know last time I lightly toasted them to help bring out some of the oils before adding them in.
Next time you visit Parker’s this place Gourmet spices, herbs, essential oils, potpourri, green tea - bulk and wholesale is just down the road a bit.
No,I sold my slicer,too much of a pain cleaning it.im using a jerky board set at .25,it's eye round that I trim myself.
