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Discussion Starter · #7 ·
Hi everyone! Thanks for the welcome. The class I'm taking on the Queen Mary meets on Tuesday and Thursday nights. Sometimes we bring our own ingredients and take our food home, for instance everyone brought a whole chicken and we boned them out and made rouladen with prosciutto, asparagus and chevre. That was yummy and I had never boned a whole chicken before. Sometimes we help the real cooks get ready for a banquet. Last Thursday we made Potatoes Dauphinois with 120 eggs and two gallons of cream! We didn't get to eat that, it was for a wedding. Another time we made composed salads for 200. It's fun!
 
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