Welcome to chef talk Brian:
Think about your catering experience and draw on it. When catering, one always attempts to do as much in advance as possible. It really easy to get into the weeds feeding the 500 if you are not...
Welcome Jonas:
Good to have you here at Cheftalk.
I would say that you are already off to a good start. You are in the kitchen and you are no doubt developing an appreciation of what a tough slog it can be at times. Some people are...
Well I've been lurking around my tomato plants for weeks now - just waiting- and waiting.
Finally it is going to happen.
Tonight is the night.
I'm going to pick (and eat) 3 tomatoes.
Should I share them with my husband?
What a scream. Sounds like you are having quite the adventure. Pork chops anyone? :eek: We look forward to the long version of your log and of course new food ideas upon your return.
Enjoy the rest of your trip.
Cool J. Sounds very interesting. I think that you would have to stay true to some high quality imported cheese to make this work properly ( no grocery store stuff here please). The pungency of the feta and the cool of the melon is an...
Kimmie
Funny story, but so pathetic. I articled in one of those big firms and know all about it.
When I ran my catering firm the odd thing used to disappear, toilet paper was a biggie and the odd dish or pan- some food ( however no...
