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Discussion Starter · #1 ·
I am new here on this site. I have never been on these chat lines befor and
wanted to see what all the fuss was over. and looks to me that we in the arts are going to the big time. most of you are well
versed in the culinary arts like, shoomgirl
and chefjonpaul. I wish I had this sopport
when I was in school.
All you students out there need this info.
Use it to your advantege. If you have any quistions or otherwise. Contact me. I'll be more than happy to help. I'm on vacation for
for two weeks and have some time to spare.
Bye.

[This message has been edited by Chef David Simpson (edited September 26, 2000).]
 

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Discussion Starter · #4 ·
To reply for suzisays question "what's the
French culinary term for hominy grits?" the answer is "aussi en bouillies".
Thanks for the warm welcome from everyone out
there.

Bye.
 

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Discussion Starter · #6 ·
I got it out of "Larousse gastronomique"
1996 edition.
Hominy isn't widely used in France. And I don't speak French. I seen the word on page 440. Look it up.
Thanks for the information though.
 

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Discussion Starter · #8 ·
PrincessIzzy, I don't work in a restaurant I
work in the film industry. It's a large
company in Burbank Ca. I cater to cast and
crew and private catering as well. If you leave your email or your fax number on my email address I can give more information on
our private catering.

Bye for now.

[This message has been edited by Chef David Simpson (edited September 28, 2000).]
 
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