Foodsville Articles
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THERE IS STILL TRUTH IN WINE BUT YOU HAVE TO LOOK FOR IT
In vino veritas never interested me in the slightest. I always knew what it meant, but it didn’t apply to me, because I was stupid enough to say whatever I felt like saying without first having to get drunk. To be sure, I never learnt to play the frat boy pretend to go along with the flow gambit that gets people into fraternities and enables them to subscribe to absurd company mission statements as though they weren’t real...
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What kind of vegetable do you serve with a haggis? This year I have elected to go with buttered cabbage, boiled potatoes and bashed neeps. Seamus Muld...
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Have you ever tried a dessert with a savoury sauce which can turn your pallet as a career of foods -------- Please try this at home.
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I want to say a few things about cooking deer. Deer is generally – at least as far as I know in South Carolina – very clean and organic, natural meat. It is also very dry meat and no matter what you do to it, if you cook it beyond medium rare it is going to be somewhat tough and dry. Even braising it isn’t going to put fat and moisture where the animal didn’t have any to begin with.
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| 1-10 of 977 | older |