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Show jonec 1 home the kind I mean n?' ' dlshes 'hat simm : fl hat came to the p. Ing aroma that J k I water. Cook , - distinguish the ! gredient s0 blaS" Jt de a delieio Pressure cookine , -hut as a De afif' We want to .ee, wf. want to kn-,f eating. We d h: pl tables and me tf can't ten which We are a beef ' And we want ou stf! right. Not one of tit glomerations ha.t i : - gether-but a e sh with due reSBe !!;l. beef and onion? VaC Potatoes. Any the longer vou sim " K r.. , the better it VT.M'1 school holds it ajf bPi eaten until the s2? 3 Another analog, T : c V pickles all ' e M and noei Each at its best and to the flavor. ;; it n You know,' after all ':'' right to be pretty! melting pot. Our nat, ' (" transplanted stock E a i? fruit tree , ffili-,iiyei grafting havT ter fruit. 8 10 ' This admixture nf iritf li this heterogeneity pr strength in the L . v"m our strength an ' ' iii Suc future. CVT. that adds zeStZlml dish comes fr0m tb, ' r ingredients. r. This does not imply Flasdil one ingredient in m in3 life must be more & over any other. This dot-' 1 that each ingredient n ScI1 Pf erate and apart-too ci di;abil partments where the - o for 1 not blend. It does meat c;! !m cooking of the Datjr P fce must be a drawing fc- ' te off gradients of their fmes"" titration ation of them so as to r a P600, their goodness and to , -' 1 roc so as to blend the fkr ''Be separate ingredient B mike ous whole. E.-.al tranii We don't want fonri; e5Iend cuts. We want home m' md schl pressure cooking-and r; i: of 580 1 afraid to set up oiir i 11 the against that of any ole " bIus f ' l; will be |