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| Food & Cooking Questions and Discussion Got a cooking question or something you want to discuss about food and cooking? This is the forum for you. Talk about anything related to food & cooking. |
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#1
07-31-2000, 11:25 AM
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 New Seafood Forum Welcome to the latest edition to the ChefTalk discussion forums sponosored by Plitt Seafood. Plitt's seafood experts Bob Sullivan and Mark Gorogianis will be discussing the latest topics concerning seafood. Feel free to post your questions for Bob and Mark to answer.     |
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#2
12-30-2005, 10:00 AM
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 What would you say is the nearest substitute for abalone? 
__________________ http://www.frappr.com/chefsunited One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield - 'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin |
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#3
01-08-2006, 09:15 AM
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| It's been over a week ??? Is this working, KNOCK KNOCK 
__________________ http://www.frappr.com/chefsunited One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield - 'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin |
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#6
01-10-2006, 07:43 AM
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| Delete the topic.
__________________ http://www.frappr.com/chefsunited One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield - 'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin |
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