Hi, I'm new to this .com, but I have been a chef longer than there has been fire. Back then, cooking was a hit or miss thing. Sometime we would put a saber-toothed tiger on the top of a tall tree and wait for lightening. It might take months. There was also ceviche. But the limes were pretty small in those days, so we had to go back to waiting for the saber-tooth flambe. That's why I live to microwave. Even organic beefalo hanger steak with Sangiovese beurre rouge and a baby portabello flan.
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10/15/02 at 12:11pm