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Posts by Ishbel

Looks like butter paddles to me, for forming blocks of butter.
A charming, gentle, caring man. My sympathies to his family.
We are hosting lunch for 12 today..Darne of wild salmon, Jersey Royal new potatoes (best potatoes in the world, IMO!), locally grow asparagus, with home made mayonnaise. The season for Jersey Royals and local asparagus is so short, we tend to overdose on them! Puddings: Cranachan, a Scots pudding of raspberries (first of the season)whipped cream, toasted oats and whisky and Tipsy Laird, the Scots version of an English Trifle.
Shel was banned from the site years ago.
As an EU citizen, you are free to settle/work in any other EU country. The world's your oyster, but perhaps you should look into work in the northern European where the recession either didn't bite too hard or, in the case of the UK, is much improved.
Deleted. Posted in Professional area in error.
Hello and welcome to the site. Our membership is huge, global and all levels of culinary skill. i fall into the very enthusiastic amateur group. There are three Professionals-only fora, but I hope you don't restrict your posts to that area as it is read-only for all the members who are not employed in a culinary capacity! The articles, reviews, blogs and photograpy on the site are all well worth spending time to view.
Hello and welcome! Cheftalk is a great community of people from around the world and all levels of culinary abilities, from those just starting to learn about food to master chefs and all stages in between. Feel free to join in on topics you find interesting, or start your own in the relevant fora. There are three Professionals only fora which are read only for those of us not employed in a culinary trade. The archives are also worth viewing, along with photographs,...
I don't know about anywhere else in the world but it is readily available in most UK supermarkets and small shops!
I use 00 grade flour.
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