This appears to be the identical product that we've bought here in Canada under the brand name Of Greblon Cool Kitchen Green Cusine.
We've been so pleased with this fry pan that we now have...
I made the Browned butter recipe, the Honey Madeleines recipe, and the Dark Rum Financiers recipe. They all turned out wonderful - even for a first time French baker like me. A few more details...
This beautiful cookbook is divided into two main sections: The Savories and The Sweets. With such a great selection of recipes in this book everyone should be able to find something that awakens...
As a former chef, I am always interested in reading “behind the scenes” books about the restaurant world so I was excited to receive Scott Haas’s new book, “Back of the House: The Secret Life of...
Come in, We’re Closed
Christine Carroll & Jody Eddy
Reviewed by Jim Berman
There are few cooks, if any, which do not tire of the food served in their own places. For one reason...
Used to, until I had an accident and was unable to bend a bow.
Of course, by "archery" I mean stick bows and wooden arrows with real feather fletching; not those machines with all the wheels and cables and who-all knows what.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
Love shooting as well. NOT to kill something unless I was intending to eat it. The sport is really 'fun' in a fashion. Don't know how to describe it to anyone that can't get into it.
Was on my High School team. I love the focus and precision you need.
I mostly shoot a compound bow (with wheels and stuff....lol).
But....I also shot a recurve (with wood arrows) a few weekends ago.
It was sooooo fun. So now I am looking at a custom recurve.
The bad thing is....this custom place it take about ONE YEAR to get your bow *sad* *frown*....but...it will be worth it!! :bounce:
Cool, I used to love archery too, but an injury to my elbow (laying a flagstone walk to my house) left that love in the dust.
Now, my sport discovery is FENCING! WOW! It's a lot of fun and just right for chefs and former chefs. I think it's the use of really, really BIG KNIVES!
My teacher also gives fencing classes at the CIA in Hyde Park which he says are always full.