Keep trying. You won't regret it.Quote:
Originally Posted by veitnamcam
Buy the pastry. Its easier to learn to make them with consistent pastry
Tim
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Keep trying. You won't regret it.Quote:
Originally Posted by veitnamcam
Buy the pastry. Its easier to learn to make them with consistent pastry
Tim
Where do you do your cooking Angus. A good mate of mine has taken on his first restaurant in the cbd he's always on the lookout for good chefs.
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I'm currently doing under the table stuff at bellamys which is the private restaurant for parliament...it sucks.
I get paid f*ck all and they don't give me enough hours but it's at least better than sitting on the dole doing nothing.
Youll never be out of a job as a qualified chef thats for sure. If your ever need a job I can surely get you a trial just flick us a pm.
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I'd definitely appreciate that!
And i'm hardly qualified, i have experience sure but cullinary school is still a sore spot with me, i'm going back next year and hopefully will finish it this time.
Thats cool. He prefers trained chefs but passion determination and dedication are the biggest contributers. I will forward your details on to him..
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Attachment 17025
The rest is eel bait.
Hope to give the pie a go next week.
VC, even when using bought pastry (I make savoury shortcrust for the pie cos shortcrust will absorb the juices better than flakey or puff...use these two for the lid)... allow it to come to room temperature before rolling, then line the pie dish and allow to rest for 15 minutes plus before putting in the filling and covering it...that way it will not shrink when cooking...cannot wait to see your creation!!
Cheers Eeebs.
Man I go bush for a few days and come back the "Chez VC" On you mate
I haven't made it yet could be a total disaster.Quote:
Originally Posted by Rushy
Quote:
Originally Posted by muzza
:D:D
