Just finished this bottle. Not 100% sure it’s fermented honey or not.
Second bottle IS fermented honey and is an old castle recipe so should date back some time.
For those not familiar with mead as a drink it’s old... very old and tastes divine. When you see in the movies they’re drinking it by the flaggan it’s not correct and would most likely be a honey/mead ale. Mead as itself if more akin to wine made from fermented honey and is delicious and strong. 14.5%. For a limited drinker like me, it kicks my butt.
How did you find it? I’ve always been partial to a scotch every now and then. I was recommended a Talisker as a starter and I enjoyed it, however it’s not a regular occurrence for me.
How did you find it? I’ve always been partial to a scotch every now and then. I was recommended a Talisker as a starter and I enjoyed it, however it’s not a regular occurrence for me.
Late but true to my word, I just made it. Doubled the recipe, which may or may not have been a good idea. Somehow unbeknownst to me in the process of doubling, I DIDN'T DOUBLE THE DAMN BUTTER. That problem has now been rectified but I'm too full to try much more than a spoonful. Tomorrow I'm sure it will be better.
My new mortar and pestle filled with a pant load of spices. Also making an appearance is one of my new knives.
That is a lot of chicken.
Simmerin'.
No picture after I added four frickin' cups of heavy cream and one (oops) stick of butter.
It's December, which means that, here at work, every day now until the end of the year there's always some sort of festive cake on top of the table at our coffee / lunch area.
Just went in there for a coffee and came out with a slice of bolo-rei:
Getting familiar with my first cast iron pan. Bit of a care and use learning curve from the Teflon pans I'm used to.
Also, you know your wife likes a recipe (the butter chicken) when you can't find an ingredient (Fenugreek) so she orders it online. Round two of butter chicken will be attempted tomorrow for supper.
