ext_177810 (
jaune-chat.livejournal.com
) wrote
in
jaune_chat
2011-02-17 02:19 pm (UTC)
no subject
Ooo, Cook's Illustrated sounds interesting. I'll have to look that up some time.
Indeed, I know chefs are taught to be snobs about their ingredients and it drives me bonkers when I am apparently supposed to feel all ashamed of my ravioli in a can.
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no subject
Indeed, I know chefs are taught to be snobs about their ingredients and it drives me bonkers when I am apparently supposed to feel all ashamed of my ravioli in a can.