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Bluegill have a rather bold character; many have no fear of humans, eating food directly dropped into the water, and a population in Canada's Lake Scugog will even allow themselves to be stroked by human observers. Because of their size and the method of cooking them, bluegills are often called panfish. [39]
A typical panfish, a bluegill from an Alabama farm pond. The term panfish or pan-fish has been used to refer to a wide range of edible freshwater and saltwater fish species that are small enough to cook whole in one frying pan.
I love salads, whether they're crunchy, creamy, seasonally themed, or one of the old standbys.But a good salad needs a delicious dressing, and homemade is definitely the best.
Featuring a wide range of recipes, the cookbook includes everything from sauces and soufflés to stews and roasts. In good condition, this vintage cookbook can sell for around $250. 10.
The only way to actually kill any potentially harmful microbes present is to cook it to a minimum safe internal temperature. With produce, it’s vital to wash—yes, even if you don’t eat the ...
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
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Cooking baskets were woven from a variety of local fibers and sometimes coated with clay to improve durability. The notable thing about basket cooking and some native clay pot cooking is that the heat source, i.e. hot stones or charcoal, is used inside the utensil rather than outside. (Also see Cookware and bakeware.)