Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
I’m hooked on this stuff. The last 3 bean soups I’ve made, I’ve used RG scarlet runners, midnight blacks, and cassoulet (tarbais); a red, a black, and a white; I’ve added 1 tablespoon per half pound of dry beans. They are the best bean soups I’ve ever made, also eliciting that comment from Mrs M.
In a sea of similar products, the Heaven Made products really stand out. I have probably a dozen rubs etc that I’ve used and thought, “Yeah, that’s good,” and not used again. But I search for that yellow cap in my spice cabinet.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Heaven Made Products is my single most favorite spice/seasoning brand. Neau Bay is very versatile too, not as harsh as Old Bay but all of what you like about it. Great on shrimp, fish, grilled pork chops, eggs, burgers (beef or turkey), even salad. I don't doubt it makes bean soup better!
Sort of, but nothing written down. Carrots, celery, onion, parsley, sometimes leeks, sometimes potatoes, sometimes rice or ditalini, chicken stock, ham or chicken or beef… I try to make it “grandma” style, pretty much whatever I have goes into the soup. Sometimes mushrooms, but not usually. It could take corn, or green beans, or spinach, but I’d only put the spinach or green beans in white bean soup. Parmesan or Romano. Bay leaves.
I do the 10 minute hard boil and keep the bean water.
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