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How To make Dave W's Salsa (Thanks To Julia)
1 14oz tin chopped plum tomato
Juice of two limes Chiles; chopped 2 Cl Garlic; crushed
6 Spring onions (scallions); c
1 ts Sugar
Recipe by: chile-heads list - David Wilkinson Here's my favourite salsa recipe. Quick to make, and delicious. As with most recipes of this type, the quantities are variable according to personal taste, but this is what I like... Drain a little of the juice out of the tomatoes (otherwise it gets a little too runny), and then mix all of the ingredients together. The number of chiles depends very much on personal taste, and on the type available (here in the UK we get a much more limited range on sale), but I'm sure you can all figure out just how hot you want to make it. If possible, leave it to stand for at least half an hour before eating, or even overnight, but I can rarely wait that long before getting the munchies. How to eat: well, anyway you like. My favourite is to make a big bowl of salsa, take a big bag of tortilla chips, and then to while away the evening on the sofa dunking one into the other. Dave W. -- David Wilkinson davidw@parallax.demon.co.uk Parallax Solutions Limited, Coventry, UK This space intentionally left blank
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Rosalía Can't Stop Laughing While Eating Spicy Wings | Hot Ones
Rosalía is a two-time Grammy Award–winning artist and producer coming off an incredible year that included a 15-country world tour and the release of MOTOMAMI, the album with the highest Metacritic rating of 2022. She is currently on a robust summer festival tour across Europe, and her latest single, TUYA, drops today. But how is she with spicy food? Find out as Rosalía takes on the wings of death and discusses flamenco inspirations, waxes poetic about her favorite painters, and gets an assist from her partner and collaborator, Rauw Alejandro.
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Julia Child’s Secret to the Perfect Steak Frites
I set out to make the perfect Steak Frites with the ultimate french sauce to go along with it. Anytime I’m at a French restaurant, 99% of the time I’m ordering this dish. You’ll find it in Mastering the Art of French Cooking v1.
My french fries video:
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Mastering the Art of French Cooking Vol 1 & 2:
The Way to Cook cookbook:
Music:
Recipe:
(4 to 6 people)
2 to 2 1/2 lbs steak (I used ribeye)
1/2 cup beef stock, white wine, or white vermouth to deglaze after frying and add by droplets into Béarnaise sauce (I FORGOT THIS STEP!)
Béarnaise sauce
(for 1.5 cups)
1/4 cup wine vinegar
1/4 dry white wine or vermouth
1 tb minced shallots
1 tb minced tarragon
1/8 tsp (a hoot) of pepper
pinch of salt
THEN
3 egg yolks
2 tb cold butter
1/2 to 2/3 cup melted butter
2 tb minced fresh tarragon
Fries:
Russet Potatoes
frying oil
salt
Water Cress.............
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Buttermilk White Bread and Salsa Quitza with Lora Brody | Baking With Julia Season 1 | Julia Child
Lora Brody, an author, spokesperson, lecturer and cooking instructor, demonstrates bread machine breads, brie in brioche and quitza.
About Baking with Julia:
Julia Child and some of the country's most outstanding pastry chefs and bakers, teachers and cookbook authors share indispensable techniques, time-honored tips and meticulously tested recipes that make home baking successful and satisfying. Featuring Martha Stewart, Alice Medrich, Joe Ortiz, Nancy Silverton, Steve Sullivan, Marion Cunningham, Nick Malgieri, David Ogonowski, Gail Gand and more.
About Julia Child on PBS:
Spark some culinary inspiration by revisiting Julia Child’s groundbreaking cooking series, including The French Chef, Baking with Julia, Julia Child: Cooking with Master Chefs and much more. These episodes are filled with classic French dishes, curious retro recipes, talented guest chefs, bloopers, and Julia’s signature wit and kitchen wisdom. Discover for yourself how this beloved cultural icon introduced Americans to French cuisine, and how her light-hearted approach to cooking forever changed how we prepare, eat and think about food. Bon appétit!
— Managed by PBS Distribution
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