| ||
| Cooking Articles • Cookbook Reviews • Cooking Forums • Recipes • Cooking Glossary |
|
Welcome to the ChefTalk Cooking Forums forums. You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our free community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact contact us. |
| |||||||
| Register | Blogs | Photo Gallery | FAQ | Members List | Search | Today's Posts | Mark Forums Read |
| Professional Chefs Forum Discuss with other professional chefs the latest trends, kitchen and employee issues and more. |
 |
| | Thread Tools |
|
#1
12-30-2000, 08:21 PM
| |||
| |||
 Queen Julia I love Julia Child. Larry King can be a real jerk but he was in awe -- as he should be -- when he had Julia on this week. She is the most important food influence of our generation/century. Butter, cream, enjoy all the best -- in moderation -- in the New Year. Happy 2001!      |
| Sponsored links |
 |
|
#2
12-30-2000, 09:13 PM
| |||
| |||
| Happy new year to you too. Danielle |
|
#3
12-31-2000, 12:00 PM
| ||||
| ||||
 Hail the Queen! I, too, enjoyed the interview this week. She was so gracious, despite his trying to be a know-it-all who admitted he knows nothing about cuisine. Butter, beef and gin for all! |
|
#4
01-02-2001, 06:45 AM
| |||
| |||
| Wow I missed that interview, does anyone know if it might be archived on the Internet? I would love to take a look at it. ------------------ Thanks, Nicko ChefTalk Cafe Administrator nicko@cheftalk.com www.cheftalk.com "A food lover's link to professional chefs!" |
|
#5
01-02-2001, 10:01 AM
| |||
| |||
| Speaking of gin...have you tried the new Tangueray Ten gin? This is great stuff. |
| Sponsored links |
| |
|
| Thread Tools | |
| |
