How can you be a self taught chef when you dine out, refering to cook books, going to catering college, learning from other chefs and watching cooking programmes? - Marco Pierre White (May, 2007)
Grilled Onions Loot at that... Look at the inner beauty... Soft, juicy, tender, full of flavour. Keep the skin on and you wont lose it's flavour. Pandan Chicken featured on our menu last week.
I woke up at 5am last night just to do this Medeline for some V.I.P guests. Never again.
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