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Make That Four - De File
Does Collecting Make You Feel Dirty?
cbertsch
cbertsch
Make That Four
I'm not disputing this one, given the replay, but still. The Bears must feel a little cursed right now.

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Current Location: 85704

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Comments
chefxh From: chefxh Date: November 19th, 2006 04:25 am (UTC) (LINK TO SPECIFIC ENTRY)

I'm not a fan (of the game at all), but

Kevin had this game on when I got home and I'm ignoring it on TV while he talks on the phone and cooks in the kitchen. It's kind of keen to feel that I'm sharing the experience with you.
cbertsch From: cbertsch Date: November 19th, 2006 05:07 am (UTC) (LINK TO SPECIFIC ENTRY)

Re: I'm not a fan (of the game at all), but

Yes. I like those sorts of convergences. Maybe someday I'll be doing the same thing in the kitchen that you're doing. I have a long way to go before I can pull off most of your techniques, though. I'm just now starting to grasp pot roast.
chefxh From: chefxh Date: November 19th, 2006 05:11 am (UTC) (LINK TO SPECIFIC ENTRY)

technique (or, why I braise my corned beef)

Get hold of a copy of David Gisslen's Professional Cooking or the CIA textbook for a thoroughly explained array of techniques.
cbertsch From: cbertsch Date: November 19th, 2006 05:31 am (UTC) (LINK TO SPECIFIC ENTRY)

Re: technique (or, why I braise my corned beef)

I've always wanted to learn how to make that special punch that the CIA made for early 1960s Christmas parties, the one that inspired Timothy Leary. . .

Seriously, which of the two would you recommend?
chefxh From: chefxh Date: November 19th, 2006 05:37 am (UTC) (LINK TO SPECIFIC ENTRY)

Re: technique (or, why I braise my corned beef)

*BLUSH* I got wires crossed with David Geffen, of all people, and WAYNE Gisslen, who wrote Professional Cooking, which was my main textbook at CCA. It's the Le Cordon Bleu equivalent of the CIA one, and well, I'll stick with it. I think it's up to a sixth edition or so.
cbertsch From: cbertsch Date: November 19th, 2006 04:55 pm (UTC) (LINK TO SPECIFIC ENTRY)

Re: technique (or, why I braise my corned beef)

Thanks for the tips. I'll have to check one or both out.
6 comments or Leave a comment