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Boiled and pickled they will last much longer
Boiled and pickled they will last much longer
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I use this recipe but I do add onions. In your situation all you would need to figure out is the garlic. As others suggested pre-minced would do.
https://cooking.nytimes.com/recipes/1015987-classic-marinara-sauce
Filaments absorb moisture in humid environments, and it impacts print quality.
One trick I use that helps a bit is to hit the two pieces with a hairdryer till they soften then press them together hard enough to mold together and let them cool/harden like that.
Will not eliminate the seams but makes them much less noticeable
Jerk Rub:
4 tbsp allspice
1 tbsp thyme
1 tbsp paprika
1 tsp cayenne
1 tsp garlic powder
1 tsp salt
1/4 tsp black pepper
1 dried scotch bonnet pepper
2 tsp brown sugar
1 tsp cinnamon
1 tsp cloves
(There will be enough rub for several batches of chicken)
Steps:
Rub chicken liberally and let rest approximately 1 hour. Add 1/2 cup Walkerswood jerk marinade (or homemade wet rub) and marinate 4-8 hours. Smoke at 275-300’F with a chunk of apple wood until chicken reaches temp.
Served up with rice and peas, slaw and vegetarian curry
This is brilliant, I am implementing this first thing Monday
And how would you go about powdering it?