Honey with chicken is a match made in heaven. But after emptying two jars - which probably predate the current presidential administration - I sought out more of the same. It appears like milk and eggs nowadays, there are a billion types of honey.
Local? Raw? Unfiltered? The straight dope is so good at sussing out the nonsense from the important stuff.
- Do the different “grades” matter?
- Raw or unfiltered - what’s this mean?
- Do you use different types of honey for different things, eg one for hot tea, another for cooking?
- I can get “local” honey from the farmer’s market but alas it’s the dead of winter. Should I buy this when “in season”?