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Things that are making you happy*******food and drink edition****** - Page 203

post #3031 of 3039
Quote:
Originally Posted by foodguy View Post

depends on the farmer!
already over the ghiaccio?

Which farmer do you like best?
post #3032 of 3039
it depends on the market, the type and the week. the only sure bet is taste and see what you like best.
post #3033 of 3039
post #3034 of 3039
Quote:
Originally Posted by foodguy View Post

it depends on the market, the type and the week. the only sure bet is taste and see what you like best.

Any in particular to look out for?
post #3035 of 3039
Quote:
Originally Posted by foodguy View Post

you'll be very happy.

TWSS. Also, I misremembered its only 25 pods but that will be like two months for me, at the quickest. Also, what a mindfuck for inde to use FG as an avatar, and have FG using the first photo of himself as an avatar.
post #3036 of 3039
Quote:
Originally Posted by js4design View Post

I'm not one to get overexcited about bacon, and it has been overused in everything as of late, but this stuff is awesome.

1) I like the name of the producers--obviously a mark of quality.
2) Where did you/where could I procure that?
3) Let's say one has access to a meat slicer, should one just slice it all up in one go or just a fraction of it?
4) What to do with the remaining hunk of meat?
5) ^twss,
post #3037 of 3039
Quote:
Originally Posted by edinatlanta View Post

1) I like the name of the producers--obviously a mark of quality.
2) Where did you/where could I procure that?
3) Let's say one has access to a meat slicer, should one just slice it all up in one go or just a fraction of it?
4) What to do with the remaining hunk of meat?
5) ^twss,

1 - Yes, they do make a quality product that represents the Edward name.
2 - They are located in Surry, VA and have a retail store in Williamsburg, VA, but you can order online at www.edwardsvaham.com. Their Surryano ham is another great one to try.
3 - I like slicing off different sizes based on the use.
4 - It will keep in the refrigerator for 4 weeks. Once that gets close, I'll just slice up the remainder into separate servings and freeze them.
5 - nod[1].gif
post #3038 of 3039
Austrian pumpkin seeds
post #3039 of 3039
Fresh orange boletes and porcini mushrooms that I colected and then fried, dryed for later. All togeather around 300g of dry shrooms . Will be used for soups, pies and addition to pasta souce.
I like collecting mushrooms even more than eating them. The walk through prestine red pine forest with mossy rocks everywhere interrupted by occasional lake. The cool fresh air and smells of forest..., heaven

CREATOR: gd-jpeg v1.0 (using IJG JPEG v62), quality = 85
Edited by Medwed - 9/15/14 at 11:12am
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