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 ...
Good one to bookmark.Total at work, new price strips....noticed many 63 oz jugs of tide are being dropped to 55 oz, same price. What's a 12.5 % price increase among friends ?
Thanks P&G
