Welcome to the October-November, 2004Newsletter
In
A Stew
Stop in and visit with some of our cooking partners.
Soupsong.com
Pat has one of the best selection
of seafood soup & chowder recipes on the web. Say Hi for us.
Cooksrecipes.com
Hope is doing an Autumn Pot Roast this month. Please don't
miss it!
Billy
Bear for Kids
Don't let the title fool you. Lorraine knows of what
she speaks when it comes to low salt, no salt stuff.
In This Month's Issue:
1. In A Stew
Discovered purely be accident, the first
form of cooking was probably roasting. A piece of meat falling into the fire,
developing a great aroma, could not be resisted. But if roasting was the first,
boiling was the second. There is no law that says things need to be done the
easy way and prehistoric man was the master of difficulty.
Continue
2. Stewing vs. Braising
Stewing and braising are so similar that they are almost identical. Both are
cooked over low heat, in liquid in a covered pot, for a long period of time.
Both are easily prepare, relatively low in cost, flavorful, and hold up well.
They are great do-ahead items, taste better the next day, and freeze reasonably
well. The difference....
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3. Beef Stew For A Crowd.
Stew can be a great item to serve at a party. Parties don't have to be a formal
get-together. If that were the case, you would only be getting together with
your friends a couple of times a year.
Continue
4. Whence Came Aluminum
About a hundred or so years (1886) before Benjamin had the word plastics
whispered in his ear, another recent college graduate, Charles Martin Hall,
experimenting in his laboratory, perfected a procedure for inexpensively producing
an aluminum compound that could be cast into cookware.
Continue