Topic: Chef Sam's Live Interview

[Aussie Mick]

Our Indian tandoori chef was also very unfamiliar with hing. When I showed him a tub I had, he asked me what I would use it for. He had never seen it used in any of the restaurants he had worked.

As for Sam being self taught, I think it's because of a "passion" for it. Some trained chefs are just "doing a job.e" Entrepreneurs always do much better IMHO.

Seems some people just want to nit pick at anything.

[Les]

if Sam is 45 then he could be born in 1957 and came here when he was a baby.

How do you work that one out, If Sam is 45, Then he was born in 1968. or am I going stupid in my old age

Les

[Peripatetic Phil]

I think it was a simple typo, Les -- CK wrote that he is 47 and was born in 1965; he then went on to say that if Sam is 45 then he could have been  born in 1957, where he clearly meant 1967.

** Phil.

[Secret Santa]

asafoetida as its not used in BIR cooking

My what a sheltered life you lead!  :

[Secret Santa]

Seems some people just want to nit pick at anything.

Yes, god forbid a BIR "chef" should have a wide ranging knowledge of the ingredients of his trade eh?  :

[Les]

I think it was a simple typo, Les -- CK wrote that he is 47 and was born in 1965; he then went on to say that if Sam is 45 then he could have been  born in 1957, where he clearly meant 1967.

** Phil.

Your probably right Phil, We all make them ;D

Les

[rallim]

Seems some people just want to nit pick at anything.

Yes, god forbid a BIR "chef" should have a wide ranging knowledge of the ingredients of his trade eh?  :

Totally agree if it was a an ingredient of his trade  : But Hing, Asafetida or whatever you want to call it is not an ingredient of a BIR chefs trade. :

[fried]

That  :rolls eyes: icon really rubs me up the wrong way can we get rid of it?

[Peripatetic Phil]

That  :rolls eyes: icon really rubs me up the wrong way can we get rid of it?

Maybe we could ask George to post-moderate all usages thereof

[Secret Santa]

Seems some people just want to nit pick at anything.

Yes, god forbid a BIR "chef" should have a wide ranging knowledge of the ingredients of his trade eh?  :

Totally agree if it was a an ingredient of his trade  : But Hing, Asafetida or whatever you want to call it is not an ingredient of a BIR chefs trade. :

I'll merely repeat what I said earlier:

"My what a sheltered (BIR) life you lead!  : " And I'll add a couple of these for extra emphasis  :  :