Hey there Sorcerers I mean sauce makers! ; )
Anybody experiment with yeast extracts, aka Vegimite or Marmite?
I'm thinking because of its intense flavor, it might be a good ingredient to help balance the intensity of the chinense peppers.
I just ordered some from across the pond and I'm excited to try it.
Any thoughts?
Anybody experiment with yeast extracts, aka Vegimite or Marmite?
I'm thinking because of its intense flavor, it might be a good ingredient to help balance the intensity of the chinense peppers.
I just ordered some from across the pond and I'm excited to try it.
Any thoughts?