Quote:
Originally Posted by jorgeinmiami
Then I'm a slacker in training
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SIT.
It takes decades to achieve master status.
I`m making some lobstah stock with the shells from mini season.
Will freeze some for the gathering.
I may share a secret given to me by Michel Dennis.
Smells amazing.
Best pastry chef I have ever seen. The Queen used to fly his shop`s crew
to London when she had to impress.
Taught me how to blow sugar like glass.
Really hard to do here with our heat and humidity.