Quote:
Originally Posted by left4bread
Hmmm...
Can you enlighten a non-kiwi as to what a "kiwi brand" is?
Kiwi ...a small, flightless bird about the size...
K....
8 spcls changing weekly is a big ask on imagination, inexperienced staff, stock management & wastage...think that one through!
Imho, your better off with 4-6 stand-alone or with vege and chips &...
My best burn story,while kitchen related, actually happened at home.....
I was completely unaware what lay in store for me as I was watching the Simpsons... though I don't remember which episode...when I heard a POP!
It seems...
They're special 'cos they're so different.
I learned to make them when I briefly worked for a french Pastry Chef...they were a specialty from where he was from and if I remember correctly the batter does/needs to...
Quote:
Originally Posted by durangojo
my personal fav is to cut into rings, use the tentacles too ...flour your cut tubes and tentacles and deep fry briefly.. drizzle with lemon garlic aioli, enjoy!!!!!
Same...
I do know you can sear nerve endings so fast that you feel virtually nothing....
...we used to prep the grilled lemoms with a 'kiwi' brand .
...it was a slow winter.... we were...
Sweat a julienne of red & yellow capsicums and onion with garlic and ginger. Add coconut cream and dashi granuales (on a good day) or reduced fish stock or pwdrd. s/fd stk. (on a not so good day.)
Poach an 8mm julienne of squid...
How would that failure manifest itself?
Failure would be not to grasp or even be aware of the concepts you have demonstrated as being familiar to you. These are pretty much top end skills developed through...
