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veronporter

Location:

Norfolk, VA

Forum Post Count:

83

Join Date:

5/9/11

Last Online:

14 minutes ago

Culinary Experience

Sous Chef

About Me:

gimme danger, little stranger
and I'll give you a piece
gimme danger, little stranger
and I'll feel your disease

there's nothing in my dreams
Just some ugly memories
kiss me like the ocean breeze

(hey!)

Now if you will be my lover
i will shiver insane
but if you can be my master
i will do anything

there's nothing left to life
but a pair glassy eyes
raze my feelings one more time

(yeah!)

Interests (Hobbies, favorite activities, etc.):

music, cooking, books/literature, art, coffee, girls, nature, old french movies, metaphysics

What I do for a living:

Under pressure...

veronporter's Recent Activity

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Faster way to cook a 14oz bone in pork chop?
veronporter posted in this thread in Professional Chefs 2/18/15 at 5:17am | 9 replies | 157 views
British Doctors Call for Ban on Long, Pointed Kitchen Knives
veronporter posted in this thread in Cooking Knife Reviews 2/16/15 at 5:10am | 15 replies | 249 views
Saltine cracker recipes?
veronporter posted in this thread in Professional Pastry Chefs 2/16/15 at 3:09am | 1 replies | 36 views
How did your V-Day go?
veronporter posted in this thread in Professional Chefs 2/16/15 at 2:37am | 16 replies | 255 views
Veal Stock Methods
veronporter posted in this thread in Professional Chefs 2/16/15 at 2:19am | 4 replies | 103 views
Where to buy quenelle spoons?
veronporter posted in this thread in Professional Pastry Chefs 2/15/15 at 3:14am | 26 replies | 8414 views
Where/how do you accumulate spoons?
veronporter posted in this thread in Professional Chefs 2/14/15 at 4:57pm | 10 replies | 1993 views
cilantro sauce or glace for plating
veronporter posted in this thread in Professional Chefs 2/12/15 at 3:41pm | 9 replies | 127 views
Whats your Favorite podcast about cooking.
veronporter posted in this thread in Professional Chefs 2/10/15 at 4:46am | 1 replies | 100 views
Ravioli and other stuffed pastas
veronporter posted in this thread in Professional Chefs 2/8/15 at 4:14am | 13 replies | 271 views

 

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