culinary by https://padlet.com/kumarkumar255/wnju1vcnvcnq Lesson for cookery en-us 2017-02-17 03:14:16 UTC 2017-02-17 04:02:39 UTC hello@padlet.com Hi the peacocks are peacorking kumarkumar255 https://padlet.com/kumarkumar255/wnju1vcnvcnq/wish/154510886 2017-02-17 03:17:55 UTC https://padlet.com/kumarkumar255/wnju1vcnvcnq/wish/154510886 so take them for a culinary cooking specialty dish kumarkumar255 https://padlet.com/kumarkumar255/wnju1vcnvcnq/wish/154510970 2017-02-17 03:18:58 UTC https://padlet.com/kumarkumar255/wnju1vcnvcnq/wish/154510970 braised breast of peacock with special truffle oil and kumarkumar255 https://padlet.com/kumarkumar255/wnju1vcnvcnq/wish/154511063 2017-02-17 03:19:52 UTC https://padlet.com/kumarkumar255/wnju1vcnvcnq/wish/154511063 to braise peacocks you should thaw them and marinate them in sprits and wine for at least 3hrs to 5 hrs kumarkumar255 https://padlet.com/kumarkumar255/wnju1vcnvcnq/wish/154511459 2017-02-17 03:24:49 UTC https://padlet.com/kumarkumar255/wnju1vcnvcnq/wish/154511459 basic chicken stock the basic components needed for the preparation of the stock kumarkumar255 https://padlet.com/kumarkumar255/wnju1vcnvcnq/wish/154513532 2017-02-17 03:52:12 UTC https://padlet.com/kumarkumar255/wnju1vcnvcnq/wish/154513532 there are 5 components needed for the stock and they are the bones,vegetables,liquid,herbs and spices kumarkumar255 https://padlet.com/kumarkumar255/wnju1vcnvcnq/wish/154513992 2017-02-17 03:56:46 UTC https://padlet.com/kumarkumar255/wnju1vcnvcnq/wish/154513992