H
Hauser's-Helmet
Guest
how can you fuck up a risotto?
Made me own stock out of fish heeeds and that, was too strong.
Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature may not be available in some browsers.
how can you fuck up a risotto?
how can you fuck up a risotto?
Made me own stock out of fish heeeds and that, was too strong.
youve summed up your knowledge of decent food right there tbh, for the record i and others where just trying to help
hay ho
if you went to that much trouble ,you should have made a bouillabaisse![]()
Never said I had any iirc
Had a lovely steak diana this evening, superb it was. Really really enjoyed it, and on the way home I gave the whole steak thing a thought. You say 'for the record i and others where just trying to help' but the condescending tone says otherwise. It's clear you think you have a superior culinary knowledge to most, which is fine by me, but what does that even mean? To me, 'culinary knowledge' or sophistication, no matter how many michelin star restaurants you've been to, boils down (ha see what I did there) to opinion. The whole subject, no matter how much you want to academise it, is an entirely subjective one.
Went to the fishmongers specially for the shite that was left after he fillets, got loads for next to nowt.
Anyway it never worked
Gan to bed man.
I like the fact that White thinks he can enhance the flavour of beef also that someone can base there taste of food on a quick google like Leadbelly has![]()
if you went to that much trouble ,you should have made a bouillabaisse![]()
Fish heads are only any use for baiting pots man.
Fish heads are only any use for baiting pots man.
Please don't post again, you have made me agree with Bongo and I don't like it.
Never said I had any iirc
Had a lovely steak diana this evening, superb it was. Really really enjoyed it, and on the way home I gave the whole steak thing a thought. You say 'for the record i and others where just trying to help' but the condescending tone says otherwise. It's clear you think you have a superior culinary knowledge to most, which is fine by me, but what does that even mean? To me, 'culinary knowledge' or sophistication, no matter how many michelin star restaurants you've been to, boils down (ha see what I did there) to opinion. The whole subject, no matter how much you want to academise it, is an entirely subjective one.
Gan to bed man.
Made me own stock out of fish heeeds and that, was too strong.
http://www.readytogo.net/smb/showthread.php?t=527923&page=3&highlight=risotto
Seemed like a good idea at the time.
And i told you at the time it was wrong, should have used chicken stock man.
But they do use Fish stock sometimes, mine was just too strong.
Anyway the man that's never made a mistake has did nowt.
As a fishermans daughter I've often though there is a market for a decent fish stock ? Or should I just keep being a number cruncher with a decent salary and little stress ?