What have you been eating today?

[Roy S]

Looks good, Roy

Marco.

Thanks (and that is parmesan)

[User211]

Thanks for that, Justin. Much appreciated. I’ve already ordered the Osu apple cider vinegar, so will make a batch next week.

No probs. I actually used 48g of bonnets in the batch you saw, and 40g in the previous batch I made. Everything else was bang on that recipe. Bonnets vary in heat with the supermarket version at 40g being hotter than the 48g fresh off the plant I have.

If you follow that recipe exactly it instantly tastes amazing even when still warm. If you have a hand blender, just do it in the pan in the sink. The last batch I made took about a week in the fridge to get to its best. After that it just stayed the same. Be interesting to see how this does as it matures a bit.

[User211]

Thanks (and that is parmesan)

I don't mind a bit of cheddar on a spag bol. Usually it's Grand Pardano but recently Parmesan as for some reason the price discrepancy isn't what it used to be. Unsure why.