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#16
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| I have a French keyboard so I can type tourné very easily.... also soufflé, crème glacée, champêtre, comment ça va... and so much more... héhéhé! Luc H.
__________________ I eat science everyday, do you? |
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#17
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| Tourné can be typed on a plain old American keyboard as well. scb |
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#18
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| I can copy and paste ![]() soufflé, crème glacée, champêtre, comment ça va... ![]()
__________________ I cook for fun |
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#19
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| I used to hate turning veg, now, funny enough, I only do it home, to unwind. And yes, I put that on my resume. Once you're good at it the waste isn't so bad. I remember at school our beginner class started off with something like 40-50% waste. Bowls overflowing with trim, good lord that was shameful! Of course all that waste was put to use in the production kitchen. Except for turnips. A couple of Chefs encouraged us, unofficially of course, to accidentally throw turnip trim away. 15 Kilo's of turnip trim for staff meals gets a little old I guess. As an aside turning doesn't just apply to the barrel shaped roots and tubers. I was taught that the term generally refers to any veg. trimming that is done off board (such as artichokes, or fluting mushrooms). --Al |
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#20
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| Quote:
She was a fiery little Italian lady and would yell at me "What would your mother say if you served her carrots cut like that?!?!?!" I replied, "She'd eat them, because she loves me" That gave her the best laugh I ever heard her have. Then she calmly explained why. I was 17 and knew nothing. She ended up becoming a very good friend after that. All over a carrot . Go figure ![]()
__________________ Don't be too hard on yourself - others will do that for you |
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