It feels like the universe wants to eat them before I can, sometimes…

  • ElderReflections@kbin.social
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    1 year ago

    I always go for garlic, chili, corriander seed & onion seed in the brine, that makes even the blandest veggies tasty as

    • kingludd@lemmy.basedcount.com
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      1 year ago

      Ah, a fellow connoisseur I see. Do you add enough chili to make them spicy?

      Have you tried onion, garlic, fenugreek, coriander, chili? I did a duck and a rattlesnake that way this summer and they were both indescribably delicious on crackers.