I made Wasabi Beans the other day from a new canning book, so far I’m not so happy. It calls for Brown Rice Vinegar which is expensive and hard-ish to find. It also says that you can swap out any vinegar as long as it’s the same acidity which I did, I used a combo of 3/4 white and 1/4 apple cider and tasted them today….not sure it’s a winning combo. Also the reason the scale with green bean pictures is up there is because of the three recipes from this book I have made they always call for way more produce then you need, in this instance an entire pound more of green beans then I needed. Sure I can always find a use for green beans, but you have to wonder if they ever made these recipes?
TagsAlice Waters apricots Baking Berlin Bill Maher brooklyn Budapest California Canada canning Chinatown Chinatown NYC chocolate Climate Change cocktails David Lebovitz east village Fire Island Pines Germany Ginger Global Warming GMO Grist grist.org humor Ice Cream Indian Food intrepid travel italy Jon Stewart Just Label It Kevin Kossowan kevin tv Lower East Side Menu menus Mexican Food Mexico Monsanto Munchies New York Times NYC Oakland Oaxaca Passover PBS perennial plate Photography Pizza Prague Puerto Vallarta Ramps recipe recipes Restaurant restaurants rhubarb San Francisco Silliness Strawberries Street Art street food Thai Food thailand thanksgiving The Daily Show The Mission the perennial plate Toronto Union Square Market Vice video whole foods Williamsburg Yotam Ottolenghi