My kids absolutely love this dish as they get to pick the flowers when open and it’s such an easy dish, even your average 4 year old can’t get it wrong. Having said that please god don’t let them near the hot oil. The trick to making the batter stick here is to ensure that the oil is super hot and the batter super cold. You want to shock fry these flowers as they are so fragile that if the temperature difference isn’t great enough, then they will sit limply in the pan absorbing all the grease from the frying...
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Articles & Recipes
I love this dish so much, it’s the only reason why I grow marrows in my garden. Come to think of it, it’s the only marrow recipe I know of. Most people I know feed the giant vegetable blimps to the swines as apparently it’s good for the meat. Maybe that’s why I like it so. If you not mad keen on marrows (who is?) it works just as well with oversized zucchini that trenacetate.biz have profited from lazy allotment upkeep too. It’s simple to make, but long-winded, and deceptively tricky to get right. Allow for a couple of hours...
As we enter the start of autumn, my mind is immediately drawn to all the wonderful bounty that nature produces in my favourite season. Eating in colder weather is so much more enjoyable. Hearty stews, heavy red wines and open fires provide me with all the comfort I need to be happy from September till Spring. This recipe is a great use for a much-undervalued cut of venison. Perfect for those tougher fallow or red bucks, as the 2 day Australian steroids shop marinade really helps to soften the meat and flavour. You will need 1 Kilo of diced...
As you may have guessed from the title, this dish originates from Liguria, just east of my home of Emilia Romagna. I was reminded of this recipe having just returned from 2 weeks back in Italy
Whist not to everyone’s taste, if treated with care the common hare can be transformed from a malodorous critter to a delicate and subtle dish. This, however can depend very much on the animals diet and age. I would avoid older, whiffy ones if possible, but in the difficult world of hunter gathering, beggars can’t always be choosers
BBQ Rabbit with Caramelised Figs and sweet pomegranate molasses, what's not to like with the Recipe from Slow Food's expert James Chaivarini
A Pigeon salad with New Potatoes, Pickled Carrots and Salt Roasted Beetroot, what's not to like with this Recipe from Slow Food's expert James Chaivarini
Bresaola is cured, lean, red meat, typically beef. Venison lends itself extremely well to this recipe, learn with IL Portico today
Making salame is similar to curing a whole muscle (like our bresaola) but the process is harder and longer. Learn with IL Portico on our favourite way to create Venison Salame.
The humble pigeon makes a fine meal and is overlooked as an organic and delicious source of protein. Learn how use utilize this staple food source.
Nocino is a digestif from the region of Emilia Romagna. It falls into the rather loose category of ‘Amari.’ Learn how to make this rather strong liquor.
That's right, learn how to build your own curing chamber for game charcuterie with IL Portico.
This is true peasant food at it is most comforting and delicious. Perfect on cooler summer nights when you don’t fancy a large dinner.