Tuesday, April 24th
One of the big adjustments to living overseas is learning to adapt your cooking to the ingredients you can/can’t find at the commissary or local stores.
For instance, the commissary never carries jalapeños, peaches, chipotle peppers, or buttermilk (that isn’t frozen) among many other things. They do, however, carry this:
Good to know canned chipotle peppers are impossible, but edible pork blood is always an option. I sort of feel like I should make boudin rouge.