I don't see why you want me to have an unnecessary conversation with the big throne if I have a breaded chicken for lunch and make me some meatloaf for dinner where I used my leftover breadcrumbs from lunch .
Even if it only costs me a few pennies for the breadcrumbs There is no reason to waste a single penny.
If you guys have too much money ,I never have any to though away
All right then, I will only use chocolate then. Never had a problem with mold. At home they were always eaten right away and I only worked at one hotel where I only had to make them to be given away complimentary along with a bottle of Champagne to a few special guests
All over Europe it was very important and still is today for any cook to spend some time outside his native country to get a better understanding of what is needed to be better educated in the culinary world. of today.
I am curious to find out how many of you did experience another country with another language and how did it help you ,and what did you lean from it ?