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Food
Oct 26, 2009 8:04:39 GMT 10
Post by dlslith on Oct 26, 2009 8:04:39 GMT 10
Thanks dboy. It was a lot of fun doing this.
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Food
Oct 26, 2009 8:11:20 GMT 10
Post by dboyseeker on Oct 26, 2009 8:11:20 GMT 10
i suppose it must be harder now to make an impact in the food world eh? I mean, all angles have to be covered it seems, taste,smell,looks,local ingredients?, seasonal? i dunno, im happy with a steak sandwich with grilled peppers & a little mayo. Im hardly chef material lol
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Food
Oct 26, 2009 8:32:02 GMT 10
Post by dlslith on Oct 26, 2009 8:32:02 GMT 10
It's always evolving which makes it one of those trades that never go stale. New ideas, new trends etc. Fun stuff
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Food
Oct 26, 2009 9:31:16 GMT 10
Post by Wes Gear on Oct 26, 2009 9:31:16 GMT 10
damn slith that sounds as good as it looks. i'd love to be your apprentice.
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Food
Oct 26, 2009 9:35:56 GMT 10
Post by dboyseeker on Oct 26, 2009 9:35:56 GMT 10
It's always evolving which makes it one of those trades that never go stale. New ideas, new trends etc. Fun stuff i liked that...never goes stale... (nice pun even if not intended) fair play tho, i defo see ya point. Would be crap if you did the same dish, day in day out. hats off to ya....no wheres my big spoon?
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Food
Oct 26, 2009 18:43:26 GMT 10
Post by dlslith on Oct 26, 2009 18:43:26 GMT 10
damn slith that sounds as good as it looks. i'd love to be your apprentice. Thanks Drex. Besides my boys, this is the passion in my life and always will be. I've been fortunate to have worked with many great chefs and have learned quite a lot from them. Will never stop learning, but I really enjoy passing on my knowledge to others who are keen to learn. The young fella that took on this challenge is very green, but when he went to the judges and presented this dish, I saw him grow into a man almost instantly. It was a really cool feeling.
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Food
Oct 26, 2009 18:48:11 GMT 10
Post by dlslith on Oct 26, 2009 18:48:11 GMT 10
It's always evolving which makes it one of those trades that never go stale. New ideas, new trends etc. Fun stuff i liked that...never goes stale... (nice pun even if not intended) fair play tho, i defo see ya point. Would be crap if you did the same dish, day in day out. hats off to ya....no wheres my big spoon? dboy, just for you. Hope it's big enough. hehe
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Food
Oct 26, 2009 19:45:17 GMT 10
Post by dboyseeker on Oct 26, 2009 19:45:17 GMT 10
i liked that...never goes stale... (nice pun even if not intended) fair play tho, i defo see ya point. Would be crap if you did the same dish, day in day out. hats off to ya....no wheres my big spoon? dboy, just for you. Hope it's big enough. hehe thanks slith, now if ya can just slide that dish in my direction & leave me be lol
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Food
Oct 26, 2009 22:09:08 GMT 10
Post by brillbilly on Oct 26, 2009 22:09:08 GMT 10
1chicken breast,cut open,stuff it with philadelphia cheese n basel,wrap it with parma ham or bacon and cook for 25 to 35 mins,serve with french fries.ps i love cooking. Or Take small slithers of spiced lamb,cooked well,place in a pitta bread with salad of your choice,drizzle with chilli sauce,serve with a tin of beer,the latin name for this dish is kabab,lol
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Food
Oct 27, 2009 5:43:01 GMT 10
Post by sawltydawg on Oct 27, 2009 5:43:01 GMT 10
i buy my organic shade grown coffee beans green in a 50 pound bag....them i go to the thrift store and buy old popcorn-poppers.....and use the popcorn-poppers to air-roast my coffee. including the popcorn poppers it works out to $5-per pound for the freshest most dark and greasy coffee beans in the world.......the oils in the beans don't have a chance to go rancid......i make a couple of pound a week.... i live in Canada so i include the link to the coffee wholesaler in Canada....if you don't live in the great white north... then i am sure that there is an equivalent website in your country www.greenbeanery.ca/bean/
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