On the right are thin shards that are crispy enough to be eaten like chips. There's so few of them that i can probably just suffer through eating them. On the left are these thin dry sheets that have the texture of old bread. What can i do with all this?
I mean don't get me wrong, I've been putting these in everything. But I'm curious what you guys use them for!
Am i screwed???
I've got these ahi steaks that i'd love to cure and slice for usage on toast or crackers. Could I do so with hot honey? How would I go about doing it?
Made a marinade out of soy sauce, water, honey, and seasoning. Wonder if i can bring it to a gentle boil to reuse it, and how many times/cycles i could do this? Thanks :)
Very rustic, usually contains this kind of color palette. I've seen it on a lot of ceramics but also things like clothing.