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Music – “A Recipe” from At Carnegie Hall by Dick Whittinghill & Bob Arbogast. Released: 2011
The cook today has a plethora (“lots”) of cookbooks available. Some recipes may innervate (“stimulate”) the edacity (“appetite). Some may be prosaic (“boring”). Whatever recipe is culled (“picked”), the repast (“meal”) should be redolent (“aromatic”), and not fulsome (“cloying”).
In the process of unlimbering (“preparing”) the dish, be certain not to immolate it (“burn”), if frizzling (“frying”) is required. By no means attempt a rifacimento (“adaptation”) of a dish you are unfamiliar with, as it could be cataclysmic (“disastrous”). If your diners should be suffering from inappetance (“lack of appetite”), this will only further dampen their prelusions (“anticipation”).
If a vitellus (“egg yolk”) is part of the recipe, please do not flagellate (“beat”) it into necrosis (“to death”). Almost every sciential (“knowledgeable”) cook will have a pericope (“selection”) of kitchen whigmaleeries (“gadgets”) and is bound to have an idoneous (“appropriate”) tool for the job.
In collocating (“arranging”) food on the trenchers (“plates”), you must ensure everything is comestible (“edible”). Those tittles (“bits”) of ragged parsley are often an afterthought and do nothing to impart piquancy (“flavor”) to the dish. If they are not saporific (“imparting flavor”), ostracize (“exclude”) them.
To summarize, in cooking a meal, which your diners will gormandize and will abandon their inappetance, present your guests with victuals full of piquancy and collocate the items on their trenchers with ministration and adjuration. If you do so, your trenchers will not look exsanguinous , but pulchritudinous.