tommyjskitchen.blogspot.com

Tommy J's Kitchen

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! Sunday, December 26, 2010. 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. Here’s what you’ll need:. 2 (or so) potatoes. Seafood...

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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! Sunday, December 26, 2010. 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. Here’s what you’ll need:. 2 (or so) potatoes. Seafood...

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2 1 rib celery

3 1 carrot

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Tommy J's Kitchen | tommyjskitchen.blogspot.com Reviews

https://tommyjskitchen.blogspot.com

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! Sunday, December 26, 2010. 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. Here’s what you’ll need:. 2 (or so) potatoes. Seafood...

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tommyjskitchen.blogspot.com

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Tommy J's Kitchen: January 2009

http://tommyjskitchen.blogspot.com/2009_01_01_archive.html

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! Friday, January 30, 2009. 8216;Course that means you’ll need gallons of the stuff. No worries. Here’s how you do it. Then simply put it on to heat. Start on high, but keep an eye on the pot (if you don’t already know how long it takes your pot that size, full of water, to come to a boil, now’s a good time t...After it&#821...

2

Tommy J's Kitchen: Tip/Technique: Vegetable Stock

http://tommyjskitchen.blogspot.com/2009/01/tiptechnique-vegetable-stock.html

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! Friday, January 30, 2009. 8216;Course that means you’ll need gallons of the stuff. No worries. Here’s how you do it. Then simply put it on to heat. Start on high, but keep an eye on the pot (if you don’t already know how long it takes your pot that size, full of water, to come to a boil, now’s a good time t...After it&#821...

3

Tommy J's Kitchen: May 2007

http://tommyjskitchen.blogspot.com/2007_05_01_archive.html

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! Monday, May 07, 2007. Recipe/Technique: Perfect No-Lump Gravy. A while ago, someone left a comment on the Roast Beef page asking about gravy. I put up a quick 'how to' there, but decided that since good gravy makes a meal and is so simple to do 'right' (once you learn how), gravy should have its own post. Meat juices from ...

4

Tommy J's Kitchen: Recipe: Chicken with Mustard Sauce

http://tommyjskitchen.blogspot.com/2008/03/recipe-chicken-with-mustard-sauce.html

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! Saturday, March 01, 2008. Recipe: Chicken with Mustard Sauce. The hardest part of this recipe is realizing at least 3 hours before dinner that this is what you want! Here’s what you’ll need (per serving):. 1 boneless, skinless breast of chicken. 188; - 1/3 tsp. sesame oil. 1/3 – ½ tsp. liquid smoke. Now let this mixture re...

5

Tommy J's Kitchen: March 2007

http://tommyjskitchen.blogspot.com/2007_03_01_archive.html

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! Saturday, March 10, 2007. Recipe: Chicken Gismondo a la TJ. Here's what you'll need . . . Boneless, skinless breast of chicken, one per serving. Seasoned flour (see below). Breadcrumbs (toasted if you make your own). Grated Parmesan cheese (fine grate if you make your own; if you don't, do so! Here's how you do it. So, any...

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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! Sunday, December 26, 2010. 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. Here’s what you’ll need:. 2 (or so) potatoes. Seafood...

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