The chef is in!

Discussion in 'Food & Wine' started by Wicked Jester, Sep 3, 2009.

  1. Wicked Jester
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    Wicked Jester Libsmackin'chef

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    That's right. i'm a clasically trained Le Cordon Bleu certified proffesional chef, now retired. Food is my passion. Let's discuss!
    If you have questions, recipes, dining experiences etc., I would love to engage in conversation!
    Also, there is another proffesional chef up here that goes by the moniker of ''Willing Sniper". If you see him up here, direct him towards these threads. He too is a wealth of culinary knowledge.
     
    Last edited: Sep 3, 2009
  2. KittenKoder
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    KittenKoder Senior Member

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    What's your best chili con carne recipe?
     
  3. Annie
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    Annie Diamond Member

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    Do you have some ideas for developing good tasting, low calorie, low sodium meals? I've been quite happy with using heat, red pepper flakes, cumin, etc., in lowering the use of salt. I'd say the basis of my menus have been rice or pasta, heavy on veggies, and perhaps 3 oz of protein. I'd love some new ideas!
     
  4. strollingbones
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    strollingbones Diamond Member

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    why is it all the people i know who went to cia or other schools..cant cook...o they can talk a good game..but dont love to cook...they use inferior products etc....why?
     
  5. KittenKoder
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    KittenKoder Senior Member

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    It's the new craze, bland food with no substance or nutrients. Thus why I only eat at greasy spoon diners. ;)
     
  6. Jay Canuck
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    Jay Canuck by Crom you'll pay!

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    how many slices of processed cheese go on a double Whopper?
     
    • Thank You! Thank You! x 1
  7. KittenKoder
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    KittenKoder Senior Member

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    Two. ;)

    Ask me a hard one.
     
  8. random3434
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    random3434 Senior Member

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    are you making the Jester an offer? :eek:
     
  9. Wicked Jester
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    Wicked Jester Libsmackin'chef

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    You work there, so, please tell us!
     
  10. Jay Canuck
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    Jay Canuck by Crom you'll pay!

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    yes...my friend owns a Burger King and he needs a fryer pig.
     

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