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Ona J Bass, Author at On The Gas | The Art Science & Culture of Food - Page 2 of 3

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Ona J Bass

Ona J Bass

Ona Jo Bass grew up on a small farm in the middle of the United States. Food and farming are two things that go together. She learned how to harvest food and prepare simple meals from scratch. As a young woman, she discovered that you can’t always walk out the back door and pick a meal. Cooking from scratch helped stretch her budget and, after a few mistakes, she learned how to make tasty food from basic ingredients from the grocery store.

Easy and Delicious Sous Vide London Broil

Written by Ona J Bass on . Posted in food

A sous vide London Broil is an amazingly American dish, in spite of the French used in the description and the reference to London, England. It is a cooking method long used by fancy restaurants to make cuts of beef that are ordinarily tough and unpalatable into a delicious serving of meat. Some fanciers say that it is less a cut of meat and much more a cooking method.

How to Cook Fresh Kielbasa and 8 Ways to Serve It

Written by Ona J Bass on . Posted in food

The easiest way to cook fresh kielbasa is to boil it. Sometimes called white sausage or white kielbasa, unlike the smoked kielbasa with which most people are familiar, fresh kielbasa is uncooked. It can be found in the meat section of many grocery or department stores near the other types of ground meat or uncooked link sausage.

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