Not really.
But as the son and grandson of seriously good Southern cooks, I learned how to do the basics the old-fashioned way.
I tend to used half oil and half butter for my roux, and I usually keep some in the freezer.
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Itâs in Austin, Texas, where itâs not unusual to add a live-music venue to a restaurant.
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Or âtastes just like chickenâ.
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You need to wash them thoroughly before you eat them.
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Americaâs Test Kitchen is the TV version of Cookâs magazine, which I have subscribed to since it came out.
Great explanations of the how and why of cooking, and mostly good recipes.
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Where do these fucking idiots come up with these stupid, crazy comparisons? The GQP is no longer a political party itâs a cult.
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You can wash beets and turnips and parsnips until who laid the rails and theyâll still taste exactly like dirt.
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My official method is to lay the beets out carefully, open the back door, then fling as far into the woods as possible.
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That golden era when fellow Arizonan William Rehnquist as a Republican lawyer instituted Operation Eagle eye which was a voter suppression effort to challenge minority and Native American voters.
If he wants 1958 he ought to unplug his cable television and pull out the old rabbit ears so he canât watch Fox. Heâs probably so wacky the he gets radio signals in his dentures and fillings after a visit to Dr. Gosar.
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Classic use for beets.
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Damn fucking embarrassment this tool sandbillly.
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Please! Itâs âTerroir.â
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Dude! Have you never had borscht? Or a nice Greek salad adorned with sliced beets?
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I am familiar with the claw technique, young man. And the pinch grip. And I know the value of the mise en place. I donât brag about it but cookingâs been a hobby for decades, and I consider myself at least a foodie, which I define as people interested sometimes in talking about foods they arenât actually eating at the time. Now, I think my knife skills and knowledge are adequate, but maybe not the equal of pros like this guy:
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Youâve made your point.
Stop beeting a dead borscht.
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A hi-tEch holocaust.
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I love risotto con fungi but Mrs dont doesnât like the texture of mushrooms, does like the taste. I make it anyway and eat all the mushrooms.
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Wrap beets in foil roast at 400 for an hour. Cool. Unwrap in the sink (looks like a murder scene). Slip off the peel. Slice. Olive Oil balsamic and goat cheese. Done.
The first time I ordered this I thought the menu entry was âRoast Beef Salad.â Imagine my disappointment. But I liked it enough to make it at home a bunch.
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Hanging chads?
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