{"product_id":"p-e1d48ecc","title":"Handmade Wooden Micro Spatula in Walnut, Cherry, and Maple","description":"\u003cp\u003eSome of our products are customizable. If you have specific requirements, please email us for consultation before placing an order.\u003c\/p\u003e\u003cp\u003eThese are handmade wooden micro spatulas carved from Walnut wood, Cherry wood, or Sugar Maple wood.\u003c\/p\u003e\u003cp\u003eThey are 12 inches long and 1 3\/4 inches wide.\u003c\/p\u003e\u003cp\u003eSee the drop-down options menu for available wood species.\u003c\/p\u003e\u003cp\u003eThese spatulas are petite and maneuverable. They are functional for keeping eggs loose and moving when frying. The straight front edge is good for chopping things in the pan, like ground meat.\u003c\/p\u003e\u003cp\u003eThey are great for browning chunks of beef.\u003c\/p\u003e\u003cp\u003eThe ones pictured are examples. Yours will vary a little in grain pattern and color. Comes with detailed instructions for care and maintenance, including our spoon oil recipe.\u003c\/p\u003e\u003cp\u003eCare is easy. Wash in hot, soapy water and towel dry. Apply new oil as often as you like. If treated with oil or our oil and beeswax mixture frequently, your tool will age gracefully and take on a beautiful patina.\u003c\/p\u003e\u003cp\u003eChili Colorado Recipe. This is fairly easy to make, and the results will have you making it once a week.\u003c\/p\u003e\u003cp\u003e2 pounds of beef cut into chunks. I like to do 2-inch pieces. I use chuck roast or London broil.\u003cbr\u003e4 cups chicken or beef, or vegetable broth.\u003cbr\u003e12 to 14 dried red chili pods. These are the large pods, not the little ones that are 1 or 2 inches long. I prefer Guajillo or sometimes a mixture of Guajillo and Pasilla.\u003cbr\u003eTwo tablespoons of tomato paste. Use more if you.\u003cbr\u003e3 to 4 cloves of garlic.\u003cbr\u003eOne onion chopped coarsely. You can also use pearl onions, but use them whole.\u003cbr\u003eOne teaspoon dried Oregano\u003cbr\u003eOne teaspoon of coriander.\u003cbr\u003eOne teaspoon of smoked paprika.\u003cbr\u003eSalt and pepper to taste.\u003c\/p\u003e\u003cp\u003eBrown the beef pieces thoroughly on all sides. This is where your micro spatula will shine.\u003cbr\u003eWhile the beef is browning, simmer the chili pods and garlic cloves in another pan in water for about 20 minutes. If you don't want too much heat in the chili, break them open and remove the seeds and white ribs. That's where most of the heat is.\u003cbr\u003eAfter simmering and softening, put the chilis and garlic into a blender with some water from simmering to cover all the chilis and puree for 2 to 3 minutes. Then, use a mesh strainer over a bowl to remove all the skin pieces. You don't want that in your chili.\u003cbr\u003eWhen the onions are good and brown, turn up the heat to medium-high. Keep stirring your onions so they don't burn. Add in the spices and stir for 30 seconds. Pour in the pureed chilis and garlic and add the tomato paste. It should spatter instantly (which is why you need a deep pan); let this fry, stirring, until it reduces to a brick-red paste, about 10 minutes. Then add the beef and broth to cover. Turn down the burner to med-low and let this simmer for an hour.\u003c\/p\u003e\u003cp\u003eThe beef will be tender enough to cut with a fork. Serve with rice and refried beans. You will want to make this often. Enjoy.\u003c\/p\u003e","brand":"My Store","offers":[{"title":"Default Title","offer_id":48161225474204,"sku":"P-E1D48ECC-01","price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0776\/0347\/1516\/files\/il_fullxfull.6169111036_7ogz.jpg?v=1793118624","url":"https:\/\/connexahome.com\/products\/p-e1d48ecc","provider":"connexahome","version":"1.0","type":"link"}