be better suited for this variety. vinification: on arrival at the winery the grapes are de-stemmed, after which the must is fermented together with the skins for aprroximately days. in the final phase the temperature is allowed to rise a little in order to extract as much color and flavor as possible...
whatever it is, i record it. next i roast it up. i'm not looking for the perfect roast here. it is the rare bean that needs an exact profile, so i just roast it on a standard profile, relying heavily on my sense of smell, the temperatures and the clock. i record the smells and aromas and put as many...
instead of milk. i still used the garlic powder to taste and added freshly ground black pepper too. i only used ⁄ cup of cornstarch and blended it with the soup broth instead of water. lastly i used medium cheddar cheese and added it at the very end. if you're unsure about deviating from the recipe,...