244 Slices
Medium 9781574414929

Entrée Sauces

Patty Vineyard MacDonald University of North Texas Press ePub

Entrée Sauces

The sauce to meat is ceremony, according to Lady Macbeth. But what would the ceremony be without the sauce? I’m sure the hostess who serves a really superb sauce feels at times that she is playing god to the mortals who partake of it. And why not? It takes patience to make a sauce that will enhance, not disguise.

Any sauce, whether simple or complex, takes time—to blend the proper proportions of fat, flour or egg yolks, and whatever liquid goes into it. A good rule in blending is to follow your sauce recipe, and carefully; but let your imagination inspire your seasoning.

Reader’s Request

A sauce to make a fish dish a delectable entrée any day, and especially for company.

IMPERIAL SAUCE

2-1/2 cups

2 tablespoons finely chopped onion

1/4 cup finely diced mushrooms

1 tablespoon butter

1 cup Thick Cream Sauce [opposite page]

1 cup mayonnaise

1 teaspoon lemon juice

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Medium 9781609520809

15. A Long Winter’s Nap

Paula Young Lee Travelers' Tales ePub

Chapter Fifteen

A Long Winters Nap

If skill could be gained by watching, every dog would become a butcher.

Turkish proverb

Home butchering makes a lot of sense if youre committed to understanding the nature of meat. It means that you know exactly what odds and ends go into the grinds used for burgers, and every bit of usable meat gets taken, according to your time and inclination. It also means you can take the other bits of the deer that have odd but practical uses, such as strips of membrane for bowstrings and the tarsal glands off the legs to use as scent lures. I want to take the intestines for natural casings. It can be done. Its just the unpleasantness of dealing with yards of entrails, the idea of which is off-putting because human beings have strained relationships with their own guts.

Deer hunting season begins at the start of winter during the rut, so the bucks are padded with fat. Its too early for them to be starving to death. The hunger phase doesnt begin until February, after the earth is buried beneath snow and theyve stripped all the bark and buds off the dormant trees. The external fat is a mixture of oily fatthe alluring, sexy kind you see on the rinds of T-bone beefsteaksand suet, which is fat so hard and crumbly it looks and feels like dried spackle. Suet can be made into tallow, baked into British puddings, or stuck in a bird feeder to plump up the chickadees. When a deer dies in the forest, even songbirds join the feast. Compared to a domestic cow or pig, a whitetail doesnt have a lot of suet. But its there. It sticks to everything, smearing your fingers with a tacky layer of grease that coats the knife, gumming up the blade, prompting that awful wiping motion across stained pants legs.

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Medium 9781449309046

3. Liquids

Kevin Kelly Maker Media, Inc ePub

Considering the implications of carrying around a machete and the likelihood of hacking off a finger, a CocoTap is an invaluable tool for accessing a coconut. A solid 316 stainless tube crafted with a pointed end and a fold-out T-style handle, the device will easily pierce everything from a green coconut and jelly nut to a mature drinking coconut.

I picked up my Barman model at a market in Cairns, Australia. At the time, I was actually after a machete, which Id used while living in Ecuador for many years. When the guy at the market showed me the CocoTap, I was skeptical. But after more than a year of use, Im now on my second trip to the tropics with it. It folds up conveniently and is a hell of a lot easier to pack than a machete. I also use it for all kinds of small jobs requiring something strong, sharp, and pointy. As the website says, its like an extra finger.

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Medium 9781608682348

Menu 9. LITTLE BRITAIN

Brian L. Patton New World Library ePub

85

Banger and Mash Rolls

with Quick Gravy

LITTLE BRITAIN

3 tablespoons vegan margarine

1 medium yellow onion, sliced

Salt and pepper

1 pound Yukon Gold potatoes, peeled and quartered

2 teaspoons whole-grain mustard

3 tablespoons unsweetened nondairy milk,

at room temperature

12 green cabbage leaves (each about the size of your palm)

2 teaspoons extra-virgin olive oil

Four 3-ounce store-bought vegan sausages or 4 Pretend Italian Sausages

(see recipe, page 29)

Quick Gravy (recipe follows), warmed

In

a

large

skillet,

melt

1

tablespoon

of

the

margarine

over

medium-

low

heat.

Add

the

onion

and

a

pinch

of

salt

and

cook

for

25

to

30

minutes,

or

until

soft

and

caramelized.

Transfer

to

a

bowl

and

loosely

cover

with

foil

to

keep

warm.

In

a

medium

pot,

cover

the

potatoes

with

cold

water

and

bring

to

a

boil.

Boil

for

8

to

10

minutes,

or

until

the

chunks

easily

fall

apart

when

you

put

a

fork

through

them.

Drain

the

potatoes

and

return

them

to

the

empty

pot.

Cook

them

over

low

heat

for

1

or

2

minutes,

to

help

dry

them

out.

Pass

the

warm

potatoes

through

a

potato

ricer

or

food

mill

into

a

bowl,

or

simply

mash

them.

Add

the

cooked

onions,

the

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Medium 9781574415889

The Gluten-Free Lifestyle

Kim Stanford and Bill Backhaus University of North Texas Press ePub

THE GLUTEN-FREE LIFESTYLE

Who benefits from the gluten-free lifestyle is a moving target in medical circles.

Celiac disease is “easy” enough. Also known as “white flour disease,” it is both a disease of malabsorption—meaning nutrients are not properly absorbed by the digestive system—and an autoimmune reaction to gluten, a group of related proteins found most commonly in wheat, barley, and rye.

For people with celiac disease, eating gluten-laden foods can cause real damage to the intestinal wall and the inability to absorb certain nutrients. People with celiac disease are also more susceptible to other diseases and health problems. But here’s the thing: Celiac disease has certain clear-cut markers and can be diagnosed with blood tests and confirmed with a biopsy. If you have it, adopting the gluten-free lifestyle isn’t optional. It’s required.

A landmark 2003 epidemiological study by Dr. Alessio Fasano, founder and head of the University of Maryland Center for Celiac Research, is the source of the oft-quoted figure that one in 133 Americans have celiac disease. That number’s thought to be a lot higher now.1

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