COOKING CLASSES

Wednesday Caramel Sauce from Scratch: Peter Schaffer, 6:10 to 9:10 p.m., Francis Tuttle, $39. Thursday Macarons, Not Macaroons: Karen Flores, 6:30 to 9:30 p.m., Francis Tuttle, $49. Saturday The Curry Lab Taste of India: Sharon Takeda, 11 a.m.Read more on NewsOK.com

NewsOK.com (Date:01/22/2020 03:25) Read full article >>

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India: India , officially the Republic of India [c], is a country in South Asia. It is the seventh-largest country by area, the second-most populous country with over 1.2 billion people, and the most populous democracy in the world. Bounded by the Indian Ocean on the south, the Arabian Sea on the south-wes
- India Wikipedia
Karen:
Taste: Taste, gustatory perception, or gustation is one of the five traditional senses. Taste is the sensation produced when a substance in the mouth reacts chemically with receptors of taste buds. Taste, along with smell and trigeminal nerve stimulation , determines flavors, the sensory impressions of fo
Curry: Curry kri, plural curries, is the generic English term primarily employed in Western culture to denote a wide variety of dishes whose origins are in Indian cuisine and Southeastern Asian cuisines, as well as New World cuisines influenced by them such as Trinidadian or Fijian. Their common feature is
Sauce: In cooking, a sauce is liquid, creaming or semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves they add flavor, moisture, and visual appeal to another dish. Sauce is a French word taken from the Latin salsa, meaning salted. Possibly the oldest s
Sharon: Sharon Is a female name which can be spelled with one "r" or two .[citation needed]
Flores: Flores is one of the Lesser Sunda Islands, an island arc with an estimated area of 14,300km extending east from the Java island of Indonesia. The population was 1,831,000 in the 2010 census and the largest town is Maumere. Flores is Portuguese for "flowers".
Caramel: Caramel is a beige to dark-brown confectionery product made by heating any of a variety of sugars. It is used as a flavoring in puddings and desserts, as a filling in bonbons, and as a topping for ice cream, custards, and caramel corn.