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Old 03-03-2011, 02:46 AM   #21
Executive Chef
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Join Date: Oct 2010
Posts: 3,191
Joe mate first of all you could not insult me, I dont like bland food or posters. I am very passionate about every aspect of "food" but I will and do cheat on occasion (the fantastic Spanish tins of Eazyonions are a case in point) I use these in the winter because winter Spanish onions make my cry and I don't like destroying my image as a tough guy.
I post on this board because I wanted to learn about the north American foodies perspectives, I had some pre-concieved opinions, they have all been expunged.
Keep your passion going mate for it is people like you that carry the flame of the foodie.
I was married by a judge, I should have asked for a jury.
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Old 03-03-2011, 09:33 AM   #22
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Posts: 1,737
Bolas, thank you.
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Old 03-03-2011, 04:47 PM   #23
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Location: south central coast/California
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I love custards of all kinds, but creme brulee can really be extraordinary. My last dinner in Kauai, night before last, included the best Brulee I've ever enjoyed. I googled for a recipe that has the ingredients, and I can't wait to try it here at home. It was really remarkable, with a remarkable menu price to go with it.
Ginger and Vanilla Bean Crème Brûlée Recipe at Epicurious.com
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

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