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Jbyl

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17

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4/5/05

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Jbyl's Recent Activity

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Blanching bones
Jbyl posted in this thread in Food & Cooking 7/17/05 at 4:15pm | 10 replies | 9536 views
People who dont know meat nomenclature...
Jbyl posted in this thread in Professional Chefs 7/7/05 at 10:29pm | 23 replies | 2917 views
life and death in Haute Cuisine: The Perfectionist
Jbyl posted in this thread in Cookbook Reviews 7/4/05 at 6:07am | 3 replies | 1464 views
Approaching chefs to volunteer in their kitchen
Jbyl posted in this thread in Professional Chefs 6/22/05 at 1:19pm | 11 replies | 1451 views
Master Chef?
Jbyl posted in this thread in General Culinary School Discussions 7/4/05 at 5:52am | 6 replies | 2048 views
Le Cordon Bleu, J&W, or CIA?
Jbyl posted in this thread in Choosing A Culinary School 6/11/05 at 12:23am | 42 replies | 35358 views
What does it mean when "A Hollandaise sauce breaks"?
Jbyl posted in this thread in Professional Chefs 6/5/05 at 8:10pm | 5 replies | 42475 views
Just a slip of the tongue
Jbyl posted in this thread in Professional Chefs 4/19/05 at 8:14pm | 2 replies | 920 views
Keeping in good shape as a Chef
Jbyl posted in this thread in Professional Chefs 4/8/05 at 9:56pm | 19 replies | 1871 views
How Do You Filter Your Deep Fryer Oil?
Jbyl posted in this thread in Professional Chefs 4/8/05 at 12:08am | 22 replies | 41024 views

 

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