John Boos Mystery Oil 16-Ounce Bottles, 3-Case

John Boos Mystery Oil 16-Ounce Bottles, 3-Case Feature

• Bulk set includes three 15-ounce bottles of john boos mystery oil
• Mystery oil is a special combination of pure mineral oil and raw linseed oil, and is orange scented
• Safe to maintain and preserve all wood food preparation surfaces
• John Boos recommends oiling cutting boards or butcher blocks every 3-4 weeks to prevent wood from drying, splitting or cracking
• Made in the usa

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John Boos Mystery Oil 16-Ounce Bottles, 3-Case Overview

Since 1887, John Boos and Company has manufactured high quality cutting boards, butcher's blocks and countertops in South Central Illinois. Today, Boos products are used in commercial kitchens, hotels, restaurants, culinary schools, and private homes. You can also find John Boos cutting boards and blocks in use daily on the Food Network channel, and popular cooking shows and competitions. Condition and protect your Boos cutting boards and butcher blocks with the same high-quality penetrating oil that is used in Boos' factory. Boos Food Safe Mystery Oil is a special combination of pure mineral oil and raw linseed oil, and is orange scented. John Boos recommends oiling board and block cutting surfaces every 3-4 weeks to protect and prolong the life of your product. This bulk set includes three 15 ounce bottles of mystery oil. Read more

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Brand : John Boos

List Price : $23.95

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Feb 14, 2012 08:03:11
Tag: John Boos Mystery Oil 16-Ounce Bottles, 3-Case,John Boos, John Boos Mystery Oil 16-Ounce Bottles, 3-Case
Lobster Ravioli with Herb Cream Sauce || KIN Eats Tube. Duration : 2.15 Mins.

Connect with KinCommunity! Subscribe on YouTube (Never miss a video!) www.youtube.com Twitter twitter.com Facebook www.facebook.com Pinterest pinterest.com Google+ plus.google.com Jenny Park ( spoonforkbacon.com ) This is one of my favorite recipes to throw together when I don't have a lot of time to cook dinner. It's quick, easy and delicious, plus it's a great crowd pleaser for small get togethers. ------ Lobster Ravioli in a Tarragon Cream Sauce Serves 4 to 6 2 (9 ounce, 250 g) packages lobster ravioli 3 tablespoons (45 g) butter 1 shallot, minced 2 garlic cloves, minced 2 tablespoons (10 g) tarragon, minced 2 teaspoons (10 mL) chives, thinly sliced ⅔ cup (160 mL) dry white wine ½ cup (120 mL) heavy cream salt and pepper to taste garnish: freshly grated parmesan fresh tarragon, minced fresh chives, thinly sliced Fill a large pot with water and bring to a boil. Sprinkle a generous amount of salt into the water and add ravioli. Stir. Boil ravioli for 7 to 9 minutes. Drain and gently toss with a small amount of olive oil. Melt butter in a large sauté pan over medium-high heat. Add shallot and garlic and sauté for 5 minutes. Season with salt and pepper. Add tarragon and chives and sauté for an additional minute. Deglaze pan with the wine and reduce until most of the liquid has evaporated. Pour cream into the pan and reduce the heat to medium. Season with salt and pepper. Allow sauce to simmer, until reduced by half, about 4 minutes. Add cook ravioli to the sauce and ...

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