Overwhelmed with email change your setting to web read only on line....
theinternetchef@egrou...
Oct 25, 2000 2:21 am
35
Missing numbers in the message base is due to spam, if I considerate it to be spam, I delete it. ...
Etiene holloway
chefholloway@...
Oct 21, 2000 8:57 pm
34
This looks like a good start to me. Yes I hone my knives before use but I do it by honing, or straightening the edge, before I return them to their case. In...
dublin_o@...
Oct 21, 2000 8:51 pm
32
I found the files. Thank you. I noticed in the "Type Knives" picture, you have a sharpener at the top of the picture; the kind you draw the knife through....
Les Bonser
lbonser@...
Oct 20, 2000 9:49 pm
29
... From: "Steve Block" <dimension@...> To: <chefholloway@...> Sent: Friday, October 20, 2000 2:38 PM Subject: Fw: Ask the WebChef! ... ...
chefholloway
chefholloway@...
Oct 20, 2000 7:02 pm
28
... work, like filbert butter, hazelnut creme, its for flavoring pastry creme. A web source for home user would be great. ... quantities ... You can try my...
dublin_o@...
Oct 20, 2000 6:51 pm
27
Im looking for a source of Praline paste, anything close would work, like filbert butter, hazelnut creme, its for flavoring pastry creme. A web source for home...
Blair
blair1@...
Oct 20, 2000 2:56 pm
26
... a ... a ... The file was uploaded to the files section, it is under Chef's equipment along with a couple of pictures. This was a responce to a message...
dublin_o@...
Oct 20, 2000 12:56 pm
25
Thanks for the response. It was exactly what I was looking for. Not a brand-name fight, but good solid advice. Looking forward to seeing the article. Just...
Les Bonser
lbonser@...
Oct 20, 2000 2:58 am
24
... student? I can not or will not recommend a brand of knife! There are so many good brands of knives out there on the market. But I will recommend a type,...
dublin_o@...
Oct 19, 2000 12:36 pm
23
First, thanks for the info on kitchen shoes. Second, any knife recommendations for the beginning culinary student? Thanks, Les...
Les Bonser
lbonser@...
Oct 19, 2000 7:57 am
22
Hi Chefs Being a retired Pastry Chef - I'm now being a webmaster to a new site called The French Pastry Chef. It's not for the beginners so much as it is for...
Blair
blair1@...
Oct 19, 2000 5:46 am
21
... From: "Lori J. Varela" <lvarela@...> To: "dublin_o" <dublin_o@...> Sent: Wednesday, October 18, 2000 11:56 AM Subject: Re: add link ... ...
dublin_o
dublin_o@...
Oct 18, 2000 8:28 pm
20
Hello Good Chefs, This holiday season I may be faced with cooking for 20+ people. I do not have a sit down table and am thinking of renting 3-4 round tables, ...
Lori J. Varela
lvarela@...
Oct 18, 2000 8:18 pm
19
Here you go chef here is a good recipe The English are well known for their Pub Pickled Eggs. I like to use malt vinegar. I think it has the best flavor....
Steve Block
dimension@...
Oct 18, 2000 7:52 pm
18
Does anyone have a good recipe for "pickled eggs" i have tried a couple and they seem very vague and non flavourful. Thanking you in advance Peter...
Peter Pizzati
pizzati@...
Oct 18, 2000 2:17 pm
17
Both, traditional and great, so great in fact I have three pairs and Cinjo has one pair she wears for shopping and clutzing around the house. Ours are made by...
... kitchen. ... I can not speak for everyone, just myself based on personal observations. I started out wearing "Combat Boots" based on the Munson last,...
dublin_o@...
Oct 18, 2000 12:41 pm
14
Hello, everyone, I'm looking at changing careers and will be enrolling in a culinary program in January 2001. Just wondering about shoes for the kitchen. I've...
Les Bonser
lbonser@...
Oct 18, 2000 1:04 am
13
Do I get good recipes or a chef to cook for me? LOL - Cinnamon...
chefholloway
chefholloway@...
Oct 17, 2000 10:27 pm
12
Thank you Chef. my partner thought the weed burner would be a good idea as well. I will keep the group updated with pictures and progress of this huge BBQ we...
Steve Block
dimension@...
Oct 17, 2000 4:35 pm
11
You came to the right place for information on both subjects. There is a book "Professional Baking" by Wayne Gisslen that can tell you all about different...
dublin_o@...
Oct 17, 2000 4:30 pm
10
Hi Denise, I am a member of the bread machine egroups. Addresses: Post message: bread-machine@egroups.com Subscribe: bread-machine-subscribe@egroups.com ...
Lori J. Varela
lvarela@...
Oct 17, 2000 4:01 pm
9
I am not sure if this is the proper group for this, but I do enjoy making bread, both by hand and by heavy-duty mixer (depending on mood, frustration level,...
Bob & Denise
rtc@...
Oct 17, 2000 3:23 pm
8
I added the link to the weed burner to the links along with a few others so that you could see what we were talking about. I use one like this from another...
dublin_o@...
Oct 17, 2000 12:55 pm
7
This is very interesting. Being a lover of Food History. It is always a sobering fact to realize how lucky we are with all the foods that we have and that all...
Steve Block
dimension@...
Oct 15, 2000 5:02 pm
6
History of Food Making Brief explanation of Polynesian Food? It depends which areas of Polynesia you are talking about?. East (Tahiti, Cook Islands, Hawaii...
chefholloway
chefholloway@...
Oct 13, 2000 8:47 pm
5
Attached is two pictures of one of my best friends, Trev Hamilton and his place of work. Img00011 is the Coach House Restaurant entrance at Dundurn Castle,...
chefholloway
chefholloway@...
Oct 12, 2000 3:27 pm
4
This is your egroup you make it what it is, so take a few minutes and add to it. Share with your friends and spread the word. Again I Welcome you....
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