Holy carp fish, these are hot now. We made them about 2 months ago, and for the first few jars, I could pretty much chow down the entire jar. Now they're so hot, about 5 beans send me to the drinks. I'm pretty sure the next jar we open will be inedible.
2 comments:
Thank you for the info on the lemon bars. I think that was my problem. I used to deep of a dish and there was much to much filling, so while the top was turning brown, the middle was not quite set when I took it out of the oven. When I mixed the egg/lemon mixture and let it sit while the crust was cooling, a foam layer took over the top of the filling, could that be the reason for the sort of spongy brown top that came out of the oven? If so, how do I avoid that? Thank you to our own personal kitchen guru!
Well if they're that hot, you know where to send 'em!
Post a Comment