Degrees of Vegetarianism
http://pacificindustrialmarine.ca/wp-login.php My sister came over to visit today. My sister is “mostly vegetarian.” This gave me an opportunity to revamp my old recipe for Slightly Vegetarian Chili.
http://c3patriot.com/.com/embed/-oMbZywtJiY Here’s the thing. You, my life choice making, adult friends, are completely capable of choosing the foods and beverages you put into your body. For my sister (and formerly myself) vegetarianism was a choice we made for health reasons. I chose not to eat meat because my body felt better.
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Thickening Sauces with Roux
http://patayershomes.com/esomeprazole Probably the simplest and most used classic French culinary component, roux is nothing more than equal parts fat to flour cooked to varying degrees and used as a thickening agent for sauces, soups and stews. Butter is most commonly used as the fat, but olive and other oils or animal fat can also be used.
Continue reading Roux and The Mother Sauces