Your server will know if you’re exaggerating.
"I like to cook them by cleaning them, then soaking them in pickling lime for a few hours, rinse, then cook in sugar syrup and dehydrate.They turn into natural.
fruit jelly candies.Anna Posey, Chef/Owner, Elske."I like cutting rhubarb into chunks and then cooking it in a light.
, but not enough to lose its shape.I drain the syrup (which I also save because you end up with a lovely, pink rhubarb syrup) then dehydrate the candied rhubarb pieces for a few hours, just until chewy on the outside but soft in the inside.
I also put rhubarb directly on a grate close to a hot fire so it gets a nice char, while getting a little smokey.
is completely heated by wood and it gives fruits the most delicious, mellow smoked flavor.I heard a couple of beers getting cracking, marking the end of a long night.
In the corner of my eye, I saw Eric’s knees buckle and him immediately hitting the ground face first.For a split second, I thought he was just over-dramatizing his tiredness, but once I saw blood, I ran over to him.
He was unconscious, limp, and not responding.. We immediately called 911 and we tried to yell at Eric to stay awake.He was breathing, but it was spaced out and accompanied by a deep groan.