Quote:
Originally Posted by JediSubExII
Oookay Eddie.. how about saving it for Coquielle St Jacque a'la Vermouth?? Baked scallops with a Vermouth sauce... 
Former cook here, and always looking to save on kitchen waste, seems silly but I consider the bar part of the kitchen 
Wonder how my Daytona would fare in the kitchen... |
You are welcome in Adelaide any time - I will supply all the ingredients you require.
Did you say Coquilles......yum.
I keep my Daytona in the kitchen as I do most of the cooking at home....there is no such thing as a 'former' cook.