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Old Today, 09:20 AM   #32
BigO
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Join Date: Oct 2001
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Around here, a chef mixed chile with wild honey. People are gaga for it. Every chef, it seems, is adding a "hot honey" dish on their menus. Reminds me of Prudhomme and his blackened redfish in the 80s.

It's no brainer to combine sweet with hot. The balance and layering of the flavors was the key to my salsa. Fads are nuts sometimes.

I would very much like to try the pimenton/honey combo, but the honey is off my list. I found a great gochuchang recipe with olive oil and honey I'd like to make. I wonder if honey powder would be an acceptable substitute. Coconut sugar and oil? I'm still figuring out as I go. Just coming out of the induction phase and can mix in some complex carbs. I'm going to have to look up where honey fits in on the carb scale. I really need to drop excess tonnage.
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