amylsacks' photos with the keyword: parsley

Please weigh in if you have ever successfully shined brass with onion juice.

Mushrooms and okra: the dining third rail for many people I know. So, more for me, right?

I bet the Giant Green Salad was one of those muscular recipes not meant to be polluted by icky female-ness. Take that mayo away from the girls and they're apt to run wild in the streets. Ppphhht! Other recipes in this section: Gourmet Chicken Salad, Ginger Salad, Ginger-Fruit Salad, and Grated Cabbage Salad.

"To be a Good Cook: Be interested in cooking. Use foods when they are in season and at their best and cheapest. Prepare ovens, pans, tins and utensils before mixing ingredients. Measure accurately. Get all consistencies right. Follow basic recipes exactly and then add variations. Understand your cooker. Season and flavour everything you cook. Taste it before serving. See that it is right in flavour, colour and consistency..."

"Good cookery is built on two wide foundations. 1. A sound understanding of basic recipes and methods of cooking. 2. A lot of enjoyment and imagination. "Without the first, no one can be a good versatile cook. Time is well spent in learning and remembering a few basic recipes and in understanding how to cook them. "When the foundations are secure, an infinite variety of new dishes may be built on them; you may experiment, extend the range of your menus, invent new dishes, and be sure of success. "If you wish to share in the real joy and satisfaction of cooking, then study these basic recipes, get to know them well, and soon you will find that you can build from them all sorts of new and delightful dishes..."

"By Margaret Sheppard Fidler: Triple Honours Diploma in Domestic Science Formerly Training College Lecturer in Cookery and Dietetics Examiner in Cookery for Matriculation and other bodies Inspector of Housecraft Teaching in Schools Cookery Editor and Expert Housewife"