303's are ready...
- Thread starter SakoAlberta
- Start date
http://i560.photobucket.com/albums/ss45/thmsbrownlee/013_13-1.jpg
better picture! at least it's a #1A
better picture! at least it's a #1A
Piece of ugliness to me in a mediocre round no wonder it gave my hero a woody...
Th ugly ones always put out better anyway!!
Piece of ugliness to me in a mediocre round no wonder it gave my hero a woody...
Why do you think that anyone cares about your opinion?
Why do you think that anyone cares about your opinion?
As Camp Cook I'm also a chef here is a tidbit for you I actually studied under the guidance of Master Chef/Brew-master Jesse Gislason in La TurBaulle France in 2000 and again in 2001...
I'm thinking other chefs figure their opinions are King of all opinions so mine must be as well.
Valid enough reason for me...
As Camp Cook I'm also a chef ..
That's like calling yourself an artist because you took some art classes at the community centre.
More like private tutoring seeing as I was the only other chef in the restaurant...
Our specialty was cooking steaks over grape vine roots on a open hearth and a coarse fish (looked like a salmon) wrapped in 50/50 fluer de sal/flour batter looked like a loaf of bread when it was cooked.
Our specialty was cooking steaks over grape vine roots on a open hearth and a coarse fish (looked like a salmon) wrapped in 50/50 fluer de sal/flour batter looked like a loaf of bread when it was cooked.
great picture! the kid's smile is priceless.
More like private tutoring seeing as I was the only other chef in the restaurant...
Our specialty was cooking steaks over grape vine roots on a open hearth and a coarse fish (looked like a salmon) wrapped in 50/50 fluer de sal/flour batter looked like a loaf of bread when it was cooked.
Cooking some steak and fish in fleur de sel does not a chef make...
Nor does helping a framer put up a wall makes you a carpenter.
