{"version":"1.0","provider_name":"Chef&#039;s Pencil","provider_url":"https:\/\/www.chefspencil.com","title":"Thick Veal\/Beef Stock - Chef&#039;s Pencil","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"mifWU16qJf\"><a href=\"https:\/\/www.chefspencil.com\/thick-veal-stock\/\">Thick Veal\/Beef Stock<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.chefspencil.com\/thick-veal-stock\/embed\/#?secret=mifWU16qJf\" width=\"600\" height=\"338\" title=\"&#8220;Thick Veal\/Beef Stock&#8221; &#8212; Chef&#039;s Pencil\" data-secret=\"mifWU16qJf\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/www.chefspencil.com\/wp-content\/uploads\/Thick-Veal-Beef-Stock_f.jpg","thumbnail_width":960,"thumbnail_height":1111,"description":"With this base stock you can make virtually any dark sauce you need. One of the nicest things about dining out in restaurants is experiencing foods you can't make at home, having said that, it doesn't have to be that way. All chefs during their first year of training are taught how to make perfect stocks, stocks from which they are later taught to make virtually every sauce possible. Once you learn to make the perfect stock, all those restaurant sauces that make the meal worth paying top dollar for will be well within your reach."}