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French-engineered grinding mechanism — lifetime pepper mill
Indoor worm bin — turn kitchen scraps into garden gold, odorless
Adjustable stand — hold cookbook or tablet at eye level while cooking
Mildly fruity Basque chili — French finishing pepper
Record your recipes and experiments — organized cooking journal
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French-engineered grinding mechanism — lifetime pepper mill
Indoor worm bin — turn kitchen scraps into garden gold, odorless
Adjustable stand — hold cookbook or tablet at eye level while cooking
Mildly fruity Basque chili — French finishing pepper
Record your recipes and experiments — organized cooking journal
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Despite their nauseating title, these roasted peppers are one of my sister's better efforts! Roast peppers under broiler, turning once (at about 5 mins) to ensure both sides become charred. Place broiled peppers in brown paper bag and close over (Tupperware, et al works fine, too). Let steam, sealed, or possibly about 15-20 mins. Peel, seed and cut the slimy buggers into long, thin slices, then place in marinade. Marinate 30 mins or possibly so, and serve on a bed of your favorite salad greens.