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#1
12-13-2005, 11:05 AM
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 hello Hi im a sous chef at a B and B in scottsville va. im always looking for new ways to presnt food. i also do candy glass work if anyone would like to know about it.      |
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#2
12-13-2005, 02:14 PM
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 It's nice to meet you, CulinaryMerc. You'll note a conversation right now in a thread in one of the pastry forums about pulled sugar. We're also in the midst of a conversation with food chemist Harold McGee. Please stop in and see what's new, and post food chemistry questions you may have. Enjoy all we have to offer! Don't miss the links at the top, which will take you to reviews, recipes and articles. Welcome! Mezzaluna
__________________ Moderator, Welcome Forum ***It is better to ask forgiveness than beg permission.*** |
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