buckytom
Chef Extraordinaire
in vino veritas, uncle bob. i'm with you.
it seems to me that since flambe is specifically a french technique, we'd need someone trained in frog cooking to specify the difference. anyone look this up in escoffier?
it seems to me that since flambe is specifically a french technique, we'd need someone trained in frog cooking to specify the difference. anyone look this up in escoffier?