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Old 02-01-2014, 09:53 AM   #11
Assistant Cook
Join Date: Feb 2014
Location: centerville,ma
Posts: 6
Hi: my name is Ted, another newbie and look forward to the forum
former chef who was taught by an old school Polish restaurant owner who cracked the whip. it was my boot camp. I didn't appreciate it at the time but do now.
working on chili and ribs for the Super Bowl tomorrow. got some great tips on precooking the ribs from the forum
thanks and look forward to conversing with all of you

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Old 02-01-2014, 10:35 AM   #12
Executive Chef
Join Date: Jun 2011
Location: Mostly in my head
Posts: 2,593
Welcome Diana. This is a very friendly forum, no one will criticize your English here.

Ted, welcome to you also. You should start your own "Hello" thread so everyone can welcome you properly. :)

Just because something has a duck bill doesn't mean it's a platypus. It might just be a duck.
Roger Miller: You can't roller skate in a buffalo heard, but you can be happy if you've a mind to.
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Old 02-01-2014, 01:44 PM   #13
Master Chef
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Join Date: Aug 2005
Location: Hannover, Germany
Posts: 5,763
Ciao Diana,

these guys here are very polite, they very rarely say that your english could need some improvement, so don't worry... they'll understand us ;o)

My sposo started working in Italy at the beginning of the year, he is in Veneto now, near Vicenza. Well right now he is lying next to me on the sofa and is watching football, or soccer, as the American say ;o)

LiGruess cara ~~~ Life should NOT be a journey to the grave with the intention of arriving safely in a well preserved body, but rather to skid in sideways, chocolate in one hand, wine in the other, totally worn out and screaming "WOO HOO what a ride!"
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