Picked this up as a suggestion since no one had any opinions on the JB Distillers' Series.
Smells much hotter than Knob Creek. Smoother at the beginning but seems a little rougher around the edges. Less vanilla, but much sweeter, really long finish. I don't have a very sophisticated tongue for bourbon yet.
Another new installment in my resolution to bake or crockpot something every week. It was also an experiment to see how defrosted heavy creme would work out. I had read conflicting opinions on whether or not it was not ok to store heavy creme in the freezer. It separates, but it seems to be easily shaken back together without ill effects.
Adapted from Deb's creme scones. I was surprised at how quickly this recipes goes from start to finish. I didn't do a very good job of forming my scones. The dough was a little dry and probably could have used either more creme or less flour.
I don't normally drink soda, but I have to admit that I am a sucker for classic ones like ginger ale. I'm always on the the look out for a good ginger ale or ginger beer, so I picked up a 4-pack of this the other day.
Sweetened with cane sugar which makes a big difference in both flavor and body. The ginger wasn't very strong either because it doesn't use the enhancers like Canada Dry can or because it was super carbonated. Carbonated almost to the point of being painful. I had it first out of a bottle and then later tried it out of a glass. It was much better out of a glass. All that being said, it is really refreshing. And it has a sweet, green glass bottle.
Kinda surprised I haven't gotten around the making this before. Or maybe I did? I don't remember. But it was delicious. Could have used a bit of gochujang and green onions would have been good but I didn't have any. I also used pork shoulder instead of pork belly since I don't know where to get pork belly, but the shoulder had some good marbling that worked out well. I need to make Korean food more often.
Sourced from Farmgirl. I was actually little disappointed by this recipe. I was expecting something more like monkey bread, but it's basically just a banana walnut bread with way too much chocolate and sugar. Oh, and the "Mexican" is just the addition of some cinnamon.
In terms of taste and body, my first impressions are that of a grape juice made from concentrate that didn't get enough water added to it. No tannin, no spice, no unique character. A bit overweight and flabby and flat. Too mild for me. I must say that this is the first PS where I've been downright disappointed.
AND THIS CAME FROM LODI APPELLATION. BUMMER.
Sourced from Kevin. The idea is an egg poached in a chunky tomato chutney. An un-Mexican huevos rancheros? I dig it. I let the egg cook for too long and the yolk cooked through. Runny yolk with good bread and tomatoes with good bread are wonderful things.
