| The Late Night Cafe (non-food/cooking discussion) A general forum to discuss all non-food/cooking related topics. |
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05-18-2009, 03:12 PM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Oct 2007 Location: Eureka, CA
Posts: 817
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bread
butter really elevates a dish
knife
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You should have been here when the shiitake hit the flan! |
05-18-2009, 03:40 PM
|  | ChefTalk Supporter Culinary Experience: Owner/Operator | | Join Date: Aug 2007 Location: Scotland
Posts: 1,166
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knife
knowing now, i forego escargot
broil
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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05-18-2009, 03:51 PM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Oct 2007 Location: Eureka, CA
Posts: 817
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broil
better restaurants omit idiotic libations
fungi
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You should have been here when the shiitake hit the flan! |
05-18-2009, 04:06 PM
|  | ChefTalk Supporter Culinary Experience: Other | | Join Date: Jun 2007
Posts: 1,596
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fungi
Find unusual new garnish ingredients
onion |
05-18-2009, 04:30 PM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Oct 2007 Location: Eureka, CA
Posts: 817
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onion
OregonYeti never imbibes or noshes 
bacon
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You should have been here when the shiitake hit the flan! |
05-18-2009, 04:50 PM
| | ChefTalk Supporter Culinary Experience: Other | | Join Date: Jun 2007
Posts: 1,596
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Quote:
Originally Posted by Just Jim  onion
OregonYeti never imbibes or noshes |  . . . . |
05-18-2009, 05:41 PM
| | ChefTalk Supporter Culinary Experience: Owner/Operator | | Join Date: Aug 2007 Location: Scotland
Posts: 1,166
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bacon
better add chilli on noodles
toast
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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05-18-2009, 06:08 PM
| | ChefTalk Supporter Culinary Experience: Other | | Join Date: Jun 2007
Posts: 1,596
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toast
Try ordering a Scottish taco
tripe |
05-18-2009, 06:20 PM
| | ChefTalk Supporter Culinary Experience: Owner/Operator | | Join Date: Aug 2007 Location: Scotland
Posts: 1,166
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tripe
trade rarely indicates professional enterprise
sauce
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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05-18-2009, 06:35 PM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Oct 2007 Location: Eureka, CA
Posts: 817
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sauce
Sous always uses culinary expertise
pilaf
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You should have been here when the shiitake hit the flan! |
05-19-2009, 08:49 AM
|  | ChefTalk Supporter Culinary Experience: Cook At Home | | Join Date: Apr 2008 Location: New York, NY
Posts: 1,075
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pilaf
Prunes in lemon and figs (this may be the beginning idea of a dessert!)
PASTA
__________________ In a nutshell  |
05-19-2009, 11:43 AM
|  | ChefTalk Book Reviewer Culinary Experience: Professional Chef | | Join Date: Nov 2000 Location: Rochester, NY, USA
Posts: 2,451
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Quote:
Originally Posted by Just Jim True, but we had also had KUMQUAT |    Lets see, only 5 letters in DENSE!, Yup that's me 
This could really be good for some pyschological insights!
Anyhoo....Pasta
Please already season the artichokes!
WURST
Last edited by chrose; 05-19-2009 at 11:50 AM.
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05-19-2009, 11:56 AM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Oct 2007 Location: Eureka, CA
Posts: 817
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wurst
waitstaff usually require special training
chard
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You should have been here when the shiitake hit the flan! |
05-19-2009, 01:34 PM
|  | Registered User Culinary Experience: Culinary Student | | Join Date: Apr 2009 Location: New York
Posts: 98
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Chefs have all recipes divided
Spoon |
05-19-2009, 04:32 PM
| | ChefTalk Supporter Culinary Experience: Owner/Operator | | Join Date: Aug 2007 Location: Scotland
Posts: 1,166
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spoon
Serve putanesca over ordinary noodles
candy
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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