I have to have cilantro for my salsa, so I force it to keep it around all year long if I can.
I've never seen cilantro survive below about 40F around here.
/johnny
When the engineer left, he gave me a thick plastic bag with beef jerky in it, hadn’t been opened. There was a price tag on it, was $12.50. The weight of the meat was .32 ounces.
I have never had beef jerky or any kind of jerky. I was not terribly impressed with the taste, either, but if that was all I had, it would be wonderful I’m sure.
Is Jerky usually this expensive, as $12.50, to me, is a lot of money for some beef. Another question is, because I opened it, does it have to be in the fridge? I put it in there not knowing if it should be in there.
Are there other ways to eat beef jerky than straight out of the bag? (like heat it or combine it with something, etc.)
I’m finally gunna make the hot sauce recipe that you gave us two weeks ago. Got the stuff and will make it tomorrow, with 2 minor changes, it will be Ghost Pepper hot sauce, made with 2 small G.Peppers, and with no cilantro. Will probable send some back to the Deep Woods of Southern Mississippi with girl child and family.
Our coriander (we rarely use the cilantro leaves) survived two 25-28 late season frosts. Not sure how it would do before it has set seed it’s trying to ripen.