The oat in it's most usual processed (or hulled) form, steel cut, and cooked as a porridge. In Britain, oatmeal comes in four sizes: coarse, medium, fine, and pinhead.
If your recipe calls for any of the smaller sizes, use a grinder or food processor to refine whatever you have.
A beaten egg mixture that is cooked without
stirring until set and then served folded in half. Often served with
various fillings, such as cheese, onion, herbs, and meats.
History:According to legend, when Napoleon and
his army were traveling through the south of France they decided to rest
for the night near the town of Bessieres. Napoleon feasted on an omelet
prepared by a local innkeeper that was such a culinary delight that
Napoleon ordered the townspeople to gather all the eggs in the village and
to prepare a huge omelet for his army the next day.
A sandwich variation consisting of a single slice of bread with some form of garnish; cheese, fish, meat. If it had a second
slice of bread on top, it would be a true sandwich. Open-faced sandwiches are often cut to a very small size and in varying shapes for use as canapes.
A Non-Recommended Canning Method. Food is supposedly
adequately heat processed in a covered kettle, and then filled hot and
sealed in sterile jars. Foods canned this way have low vacuums or too much
air which permits rapid loss of quality in foods. Moreover, these foods
often spoil because they become recontaminated while the jars are being
Ostrich is a red meat that has a mild,
beef-like flavor. It is very low in fat and cholesterol (about the same as
skinless turkey). It can be used as a steak, ground for burgers, or made
into sausages. It barely shrinks while cooking.