Across the kitchen table

Article Abstract:

Answers to questions regarding food, nutrition and gardening are presented. These include how not to waste the spongy center of zucchini and other woody parts of vegetables, and how to make chocolate-chip cookies that are thick and chewy instead of thin and crisp.

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What's the real Thanksgiving roast?

Article Abstract:

Venison, along with the turkey, has been one of the main courses in the Thanksgiving dinner in the 17th century. This is based on historic accounts of early settlers. However, turkey became the main choice for Thanksgiving because of the scarcity of other dishes.

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Solving the riddle of pot roast

Article Abstract:

Special techniques for an Irish family recipe for pot roast include the cutting of the beef in half and the browning of all sections of the meat. Ingredients for the recipe include 3 to 4 tablespoons of oil, diced onions, celery, and beef broth.

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