As the summer comes to a close, so does our weekly All About Herbs session.
And our last herb is. . .garlic!
That’s right – garlic! It’s both a vegetable and an herb.
As the summer comes to a close, so does our weekly All About Herbs session.
And our last herb is. . .garlic!
That’s right – garlic! It’s both a vegetable and an herb.
Disclosure: This is a longer post, because I’ve added some vitally important information on the safety of canning.
Canning can be intimidating. If you screw it up, you could end up with botulism, a rare but deadly form of food poisoning. You even have to consider the altitude you’re at when canning.
But, there are really specific, detailed, free guides available. It’s actually not that hard.
The first thing – or one of the first things – you’ll want to consider when canning is which canning method you need to use, and there are only two to consider: water bath canning and pressure canning.
Let’s see what the difference is.
Continue reading Difference between: water bath canning and pressure canning
Note: This post was updated in January, 2023.
White meat versus dark meat! I used to believe white meat was superior, but I’ve come around and like them both about the same now. I just love chicken in general, really.
Here’s the breakdown of the difference between the two.
Continue reading Difference between white meat and dark meatI’m one of those people who thinks cilantro tastes like soap.
But we don’t discriminate here at ErinNudi.com, and I refuse to hate on any herb. Cilantro is undoubtedly a popular one I often see come up in recipes, so let’s check it out.
Wasabi and horseradish – what’s the difference between these two spicy root vegetables?
Surprisingly, one is often passed off as the other.
I can’t believe we haven’t covered dill yet!
Dill is one of those foods I like, but in very, very small amounts.
Let’s find out what other people use the herb for, along with other significant dill details.
Hat tip to my college buddy Russ for suggesting this one.
Continue reading Difference between: flank steak and skirt steak
We’re onto chives – the smallest member of the onion family, and my personal favorite herb.