Foodie Blogroll

giovedì 24 novembre 2011

Parsley and... the recipe of the giblet gravy for your Thanksgiving

Ingredients for this recipe: turkey neck, giblets and liver, one yellow onion, one carrot, parsley, salt, white or black pepper, evaporated skim milk, flour. And other posts and recipes through the tags @ the end of this post...

Wallmonkeys
peel and stick
wall decals -
parsley root -
removable graphic


Simply
organic parsley, .
26 oz,
pack of 3,
 certified
by Quality Assurance International



Paw Naturaw
organic turkey necks 

Season's Greetings:
Cooking
and Entertaining
for Thanksgiving,
Christmas,
and New Year's,
paperback,
by Marlene Sorosky
and Geoffrey Nilsen,

Chronicle Books


Wallmonkeys
peel and stick
wall decals -
pair of onions

Kala Namak
organic pink salt,
6 oz,
jar,
by Das Salt,
from the Himalayan Mountains
in India

Frontier organic

white pepper
Wallmonkeys
whole black pepper

The Spice Hunter 
organic
coarsely ground
black pepper,
1.7-ounce jars,
pack of 6,
 USDA certified


Frontier Bulk
organic nonfat milk,
dry powder,
5 lb. package

King Arthur
artisan
all purpose
organic flour
( 6x5LB),
from hard red winter
and spring wheat's,
for European-style
hearth breads

Superior
Better Than Gravy,
gravy mix
from organic turkey stock,
12 - 1 oz packets, 

USDA organic


Imagine organic
vegetable broth soup,
12x32 OZ,
bulk multi-pack,
 60 units,

kosher, 

vegan,

dairy,

wheat
and gluten free


You should use a saucepan and a Dutch oven. 

Saucepans
& the Single Girl,
hardcover,
by Jinx Morgan
and Judy Perry,

Grand Central Publishing -

Warner Books
 

Lodge 
Texas Treasury
of Dutch Oven Cooking
cookbook 
 

Like Grandma Used to Make,

 hardcover


Tuesday November 22, 2011 and some seconds ago


Not only a new recipe for me, but also new workds. 

Such as: chunks (a fairly large amount of something), sprigs (a small stem with leaves on it taken from a plant or bush), rinsing (washing something with clean water), simmering (making something stay almost at boiling point), straining (pouring food through something with a lot of small holes in it, e g a sieve or cloth, so as to separate solids from liquids), chopping (cutting something into pieces with a knife, etc), whisking (beating eggs, etc into a sltiff light mass), drippings (fats produced by cooked meat), stirring in (adding one substance) and stuffing (putting a thick paste or small pieces of food into eg a chicken or other food before cooking it, to add extra flavour).


Oxford Dictionary 
of Food & Nutrition, 
paperback,
 
 by David A. Blender,
OUP - 
Oxford University Press 

And other products on sale

@ the end of the page...

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