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Originally Posted by Patronen
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Dave, this video is almost complete... Aren't you supposed to smash up the beans on a rock with the butt of your SAA?
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Originally Posted by sheepherder
I don't know how they get the honey bees to only eat clover and not elephant grass or whatever else they eat, but the 'clover honey' is the one all us schoolgirls choose!!!  |
Rich, the variety of honey claimed on a label is sort of nominal. The beekeepers place the hives in areas where specific blooms (buckwheat, clover, etc.) are happening. Of course, the bees collect nectar and pollen from any flower, but since what is mostly available to them is the dominant bloom of the area at a given time, it is named after that. You're right, different honeys have different flavors and characteristics. As with maple syrup, the honeys that are almost clear, with delicate or flowery flavor, are premium. Buckwheat honey is near the color of molasses, and a stronger "honey" taste.
Oh, and don't get coffee stains on your pretty plaid skirt!
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Originally Posted by sheepherder
Let me take a quick look around my kitchen and describe the delicious delectable tidbits I have...
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In the top drawer of one of my file cabinets: Traditional Chex mix--value size, Original Ritz--family size, original Triscuit, smoked almonds, raw cashews--to be roasted in the toaster oven, tropical trail mix, kettle cooked potato chips--my favorite style-- plain salted, and finally a bag of Rold Gold. Perfect complement to surfing the Lugerforum--type with one hand, chow down with the other! I love garlic, but not in/on chips and crackers. Must be your Italian heritage! It's great sliced raw and thin, to top a nicely toasted piece of European style rye bread (not the Wonderbread version) or sourdough, with a swipe of mayo so the slices stick. Salt and pepper, maybe a layer of optional cheese.