amylsacks' photos with the keyword: parsnip

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?

"Crisco has the advantage of a very high smoking point. There is no reason why, in frying, Crisco should be heated enough to reach the decomposition point. Lard, an animal fat, smokes at a much lower temperature, thus demanding much greater vigilance on the part of the cook if decomposition and the resulting indigestible products are to be avoided." I wonder why the "Saratoga Chip" (aka the potato chip) has survived the decades, and yet the "Parsnip Puff" didn't.

The London Grill featured "loin lamb chops 1 inch thick", wrapped in lamb kidney and bacon, along with Glazed Spiced Pineapple Rings and Breaded Parsnips (!). I wonder when our anti-British sentiment will wane long enough for those to become trendy again.

"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..."

"Dedication: To those kindly critics of my cooking, my Husband and Son."