Rusks; teff flour, pressure cooked, sriracha swabbedPosted: 4 October 2011
I’ve changed my mind about the rusks that I swabbed with sriracha sauce. A day later and they’re still nicely spicy hot but their flavor is otherwise dull and boring. The texture is still good; crunchy without being tough.
Maybe I could add some cumin or ajwain seeds to make them more tasty. I do like the burn though.