This recipe looks worth a try although I don’t know about the raisins and cinnamon.
I scanned it because of the quotes around time.
What do you think that’s all about?
I think that small amount of raisins would disintegrate and maybe their little sweetness would take the tart off the vinegar and red wine?
I have a slow cooker and I do use it in the Winter but I am paranoid or don’t fully trust it not to malfunction. I only use it when I am home and don’t leave. I am so afraid it will have a mind of its own and go from simmer to 650F and boil dry and burn the place down.
I know I am afraid for no reason…
The raisins and cinnamon are Mediterranean-ish enough to justify the recipeâ€™s title and I think youâ€™d miss them if they werenâ€™t there. Iâ€™ve been doing a lot of stir-fries recently and have become hyper-aware of the balance between sweet, salt, spice, and umami. I suspect that balance is what these small amounts of sweet and spice are all about.
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