Posts by Coulis-o

I cook with cheap white/red wine at work and at home, always have done and always will. Expensive wine is sold and drank by the glass or bottle in a restaurant/bar - and in the kitchen wine is delivered by the case load.  

not really an enthusiast but i enjoy driving my car a lot, i drive a Peugeot 306 1.4lx and have just gotten it back from the mechanics today after the starter motor failed along with it having binding rear brakes and a leaky brake...

I have 5 Stars tattooed on my right forearm   thinking about getting a Rosette tattoo and/or the Michelin logo too

i have just recalled the best mixing method i have used when making Yorkshire puddings, taught to me by a previous head chef i used to work with:in an electric mixer first whisk the eggs together until the yolks and whites are thoroughly...

on a good day at work i often wear the food i am cooking

another recipe i used when making batches of pig batter was:2 trays of eggs4 small bowls of plain flour - piled up full4 pints of whole milk2 pints of watersaltleft to rest overnight - made the best Yorkshire puddings i have ever seen

my resume looks like this:Title.Personal details - inc photo.Objective - a short sentence or two on your aims and objectives.Personal Statement - include a brief outline of your training, experience, abilities, qualities etc. also add...

Mornay Sauce goes well with Cod.

strain and let it rest in a fridge, any sediment should settle then skim again if necessary, ladle out the stock without any sediment

gruyere and/or white cheddar with mozzarella on top