It was about a 6 inch long stick (dormamt cutting) without any roots, less than a year ago.For me, the expense of $6 is better than buy a bush & nurture it. Primarily since the container provides more than my needs for a couple of years. I've made myself look harder at need/effort/cost in a better light. Like not devoting space to grow something I eat sparingly.Garden math, toil efforts.
Of course - It was pretty awesome ... I had some pure orange oil extract I use ( from making Belgian beer ) but I used too much it is very strong other than that it is as Chef Parisi show's ... I will adjust to 1/2 tsp ( from a full tsp ) next time around ... ( and get some real casings) - this was a test run ...please, if you get a moment and can share your recipe i'd like to see it (unless it is one that is already pretty widespread - i can read a link to it too)...
Ah yes and I used Madera wine hard to find but since Martha Stewart did a turkey with it and I tried it - it is a perfect basting winethanks!
i have been trying to figure out what is different between the sweet italian sausage that many places make and the kind i could get up north that nobody makes around here. so distinctive i'd consider it a third or nth kind (not one of two but one of many).
it could be the spices, orange or wine that i'm considering different and i normally do not cook with wine at all so a challenge would be for me to even try this sometime but i may in the future.
! Forgot that one too... Our Thanksgiving birds have been injected and basted with Madera for ??? 15 Years maybe ...
