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I chose Canadore College because the faculty really care about students, they're real and they really teach you everything you need to learn going into the culinary industry. What I like about...
Cleared of feathers and gutted carcass sear chicken and rinse thoroughly. Then split into pieces weighing 100-150 g, dry cloth, sprinkle with fine salt and leave for some time, 2-3 hours is enough,...
Venison Medallions with Fresh Blackcurrant Sauce I go hunting a lot. There's something nice about the ritual of seeing an animal grow, of hunting it and cooking it oneself. You know exactly...
Brussels Sprouts with Chestnuts This is my mum's recipe and it's a perfect way to freshen up that staple of Christmas dinners, the humble sprout. A bit of Madeira wine and butter...
Roast Parsnips I like a nice chunky parsnip... you can really savour the sweetness and depth of flavour. Just remember that they don't take that long to cook, so keep an eye on them. 1....