I'm a trained chef working the trade for 30 years. 2 years in vocational school, a year for cooking and a year for bakery/patisserie. I'm a really confident cook - the concept of different cuisines, the basic ingredients and seasonings, no probs. Baking is still a rocket science for me. My current head chef said baking is fun if you know what you are doing but I'm still after 30 years not fully confident about the consistency.
Soku
joined 9 months ago
Why is this the first time I'm hearing about white bolognese? As someone with the aversion for tomatoes, that sounds really appealing. What creates the saucy element here?
A bed of nails can work wonders with sciatica
Thursday nights at 8pm in my neck of the woods. There used to be one excited happy clapper who banged pans or pot lids together in half an hour sessions
Your cat is so very pleasingly cat shaped
I work in multinational company and I can say 'thank you' in 6-7 languages. I say abrigado to a Polish guy and spasibo to the Italian just for fun
Dayum, what are the options with scallop? Is that the a you can pronounce as in that, hot or must? Which is the right one?
Just the good news please!
I have nights where I sleep like a shish kebab
I googled Yanni and that's what I got