Posts by Volupta

The first cook book I bought was called Real Food by Nigel Slater, I had just moved out at the tender age of 21 and I saw the TV show linked to this book. I would go as far as to say this started a real love affair with food for...

Hmm good thread.Graduate from university.Emigrate to Canada.Realise my dream and start my own food business.Eat at the Fat Duck, Marcus Wareing at the Berkeley, El Bulli and The French Laundry.Travel to every continent, I've only done...

Quote:Originally Posted by Nick.Shu Interesting, that no-one seems to rate Emmentaler, a high rater in my book.  Others, a decent smoked cheddar wrapped in mild pancetta and a decent vintage cheddar. Of course, after i start...

Hi Ed, Here is a link to the Hospitality Faculty at my university: http://www.thl.tvu.ac.uk/home/home.aspIt lists all the hospitality courses available at TVU and I might add my uni has one of the largest (second I think) hospitality...

 Thanks Bughut and missyjean :)

Aioli is just garlic and olive oil although sometimes an egg is added.Remoulade can have a mayonnaise or aioli base with various ways of serving it depending on the country.

I love love love Bollinger Champagne and Veuve Cliquot but if I am looking for something a little cheaper Lindauer is pretty good and so is Hardy's Sparkling Chardonnay.

Quote:Originally Posted by CanadianDot A favorite cheese? That's a very silly question. I know this sounds bad, but I'm not a huge fan of blue cheeses... There's a bitterness in them that I don't care for. We don't have a huge...

 Hiya Bughut!I was a stay at home mum for 7 years and before that I was in retail management but I have always loved cooking and it never occurred to me to pursue it as a career but I bit the bullet and here I am.I am really...

I am a newbie and I figured I would just plunge in to the deep end and say hello with this post :DI tried a magnifcent French cheese called Époisses de Bourgogne last Christmas, it is an unpasterised cows milk cheese...