Sunday, April 11, 2010

L'chiem Day 2

Matzo ball soup, day two:
-Skimmed off all the fat on the chicken soup--it's disgustingly easy how it peels off when chilled..
-And I ground a generous (for me, at least) amount of tolicherry pepper (merci, David :> It is indeed very fragrant and wayyyy better than the crap I usually use--I actually like pepper now!) over the top.
>>Tastes much better and cuts the richness and eggyness of the soup indeed.


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