Hi there,
I would love to find a good recipe for Roti shells. I love my filling, but roti shells have always been a problem. I have tried ones that are amazing, and others that are not so great. I would like a thin soft shell. Please...
Thank you for the replies, but I guess the "later on" is what I am trying to understand totally after chilling, what are the best ways to reincorporate it into the meal without it been cool or luke warm, etc...
I would like a clarification on blanching. I see it everywhere. Blanch the vegetables. That is fine, I just am not qutie sure what to do. I read that it is to put htem in boiling water then move them to iced water. I understand that,...
Thanks a lot for the replies. I am looking into a college in Alberta SAIT. It is supposed to have a good reputation. For requirements, it does need a resume...how long would one need to work in a kitchen environment to have some effect...
Hi,
I remmeber a positing of awebsite that had many of the culianry schools and a bunch of information on it. I cannot quite remember what it is called but when I was on it last it seemed very informative. Could someone please post...
a Good food book is called Stanley Park. I cannot remember hte author and it is Canadian. Its interesting. Its about a chef who has to sell his restaurant becuase he cannot afford it and then decides to get to the bare bones of cooking...
WEll I have tried many times to sign up for it as there are some books I really want. I put everythign in and say AF Canada, but the postal code is still a problem for me. There is only enough room for 5 numbers/letters and I put in the...
Hi, I am jsut wondering if there is a huge difference in a culinary school and a college like SAIT (Souther Alberta Institute of Technology) which does have a culinary course and it is the smae length etc. The only thing it does not...
