Got Quistions?

357
11
Joined Sep 25, 2000
I am new here on this site. I have never been on these chat lines befor and
wanted to see what all the fuss was over. and looks to me that we in the arts are going to the big time. most of you are well
versed in the culinary arts like, shoomgirl
and chefjonpaul. I wish I had this sopport
when I was in school.
All you students out there need this info.
Use it to your advantege. If you have any quistions or otherwise. Contact me. I'll be more than happy to help. I'm on vacation for
for two weeks and have some time to spare.
Bye.


[This message has been edited by Chef David Simpson (edited September 26, 2000).]
 
203
11
Joined Oct 12, 1999
Hello Chef David Simpson, and welcome to Cheftalk! You are definetly correct in saying that this is a valuable resource to people who have interst in food preparation and the foodservice industry. We are a community of Foodservice Chefs, Cooks, Culinary Students, Home Cooks, Butchers, Bakers, and Candlestick Makers ect.... We're glad you have decided to check us out and hope you will have many great disscussions with everyone in the community!
 
357
11
Joined Sep 25, 2000
To reply for suzisays question "what's the
French culinary term for hominy grits?" the answer is "aussi en bouillies".
Thanks for the warm welcome from everyone out
there.

Bye.
 

isa

3,236
11
Joined Apr 4, 2000
Sorry to but in butt aussi en bouilli doesn't make sense. Aussi in French means also.


As for bouillie, is a feminine noum, that could be defined as mashed food, somewhat liquid, mostly made with flour and milk or water, boiled together and usually given to small children.


Sisi
 
357
11
Joined Sep 25, 2000
I got it out of "Larousse gastronomique"
1996 edition.
Hominy isn't widely used in France. And I don't speak French. I seen the word on page 440. Look it up.
Thanks for the information though.
 
357
11
Joined Sep 25, 2000
PrincessIzzy, I don't work in a restaurant I
work in the film industry. It's a large
company in Burbank Ca. I cater to cast and
crew and private catering as well. If you leave your email or your fax number on my email address I can give more information on
our private catering.

Bye for now.


[This message has been edited by Chef David Simpson (edited September 28, 2000).]
 
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