Tommy J's Kitchen
Tommy J S Kitchen Blogspot. Cooking tips, techniques, recipes, and ingredients. For beginner and expert alike, come join me in wandering about the kitchen in...
Read Tommyjskitchen.blogspot.com news digest here: view the latest Tommy J S Kitchen Blogspot articles and content updates right away or get to their most visited pages. Tommyjskitchen.blogspot.com is not yet rated by Alexa and its traffic estimate is unavailable. It seems that Tommy J S Kitchen Blogspot content is notably popular in USA. We haven’t detected security issues or inappropriate content on Tommyjskitchen.blogspot.com and thus you can safely use it. Tommyjskitchen.blogspot.com is hosted with Google LLC (United States) and its basic language is English.
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Language: English
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Best pages on Tommyjskitchen.blogspot.com
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Cooking tips, techniques, recipes, and ingredients. For beginner and expert alike, come join me in wandering about the kitchen in search of a meal . . . Questions and comments welcome!
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Tommy J's Kitchen: Recipe: Split Pea Soup
Dried legumes. Wonderful things. Do you remember Y2K? How many pounds of dried beans and peas and lentils and such did you store away, just ...
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Tommy J's Kitchen: The first post . . .
Hello World. When I googled 'cooking blog,' I got only 206,000 hits. So, hey, why not one more . . . I don't know where this effort w...
Tommyjskitchen.blogspot.com news digest
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13 years
Recipe/Technique: New England Seafood Chowder
As anyone who grew up in New England, especially near the coast, can tell you, a chowder is a milk soup. It’s thin. It becomes thicker as you cook it only by dint of potato starch and evaporation.
Somewhere along the line, some restaurateur figured out that flour was cheaper than milk and seafood, and thus was born the stand-your-spoon-up-in-it sludge that now passes for ‘chowdah.’ It isn’t. Please. Leave the flour, cornstarch, arrowroot, agar... -
15 years
This is not Vichyssoise. This is a peasant soup - often my favorite kind of almost any dish. Vichyssoise is White (maybe even WHITE); this one is mottled gold with cracklin’s. Vichyssoise is a smooth texture (usually too smooth having had all its textural...
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15 years
Tip/Technique: Vegetable Stock
Vegetable stock is an incredibly versatile liquid that adds flavor, character and depth to almost anything. If you have to put liquid into something to cook it, consider using some veggie stock. Soups, stews, sauces of every sort, gravies, marinades...
Domain history
| Web host: | Google LLC |
| Registrar: | MarkMonitor Inc. |
| Registrant: | Google LLC |
| Updated: | June 29, 2023 |
| Expires: | July 31, 2024 |
| Created: | July 31, 2000 |
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