Quote:
Originally Posted by Evil Chris
I have a good buddy who does everything from scratch, and I mean everything. If he needs a bernaise sauce or a hollandaise sauce... he makes them from the base ingredients and NOT from a package.
That's what I call talent in the kitchen.
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I have a lot of 'foodie' friends (waiting for Aftershock to find this thread) and they are the types that would never use a stock cube and insist in making their own stock for every single dish. Store bought pastry? They would have a fit!
Personally, life it too short and now and then it is fun to do things the long way just to know how it works.