newbie to group

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newbie to group

Postby old porker » Sat Nov 13, 2004 11:19 pm

Hi All
My name is Steve Crees and am an ex chef of 16 years now enjoy cooking as hobby always been concerned about what goes in to food so thought I would have a go at sausage making and other butchery products
thanks for listerning
Steve
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Postby Oddley » Sat Nov 13, 2004 11:57 pm

Welcome to the forum Steve enjoy your stay.
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Re: newbie to group

Postby bigwheel » Sun Nov 14, 2004 1:24 am

Hi Steve. It's always good to have a real Chef to oversee some of the stuff which goes on in such scenarios as this. Welcome aboard mate.

bigwheel



old porker wrote:Hi All
My name is Steve Crees and am an ex chef of 16 years now enjoy cooking as hobby always been concerned about what goes in to food so thought I would have a go at sausage making and other butchery products
thanks for listerning
Steve
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Postby Fatman » Sun Nov 14, 2004 10:52 am

Steve

Welcome to the forum, as you can see there are some really talented people here not to mention all the enthusiastic ones. Does anybody go train-spotting anymore?

Fatman
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Train spotting

Postby Parson Snows » Sun Nov 14, 2004 5:30 pm

Loved the movie. Though I also loved "Reservior Dogs" , "U-Turn" and "Mousetrap" with Christopher Reeves (RIP)

Absolutely nothing to do with sausage

Kind Regards

Parson Snows
Heavenly Father Bless us
And keep us all alive
There's ten around the table
And food enough for five... Amen
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Newbie

Postby Parson Snows » Sun Nov 14, 2004 5:37 pm

Welcome Steve

There are millions (or so it seems) of chefs out there. Could you possibly tell us your strengths (piece de la resistance) etc. . Pates, terrines, meat curing , any or all of the above. I'd certainly like to know.

Welcome aboard

Kind Regards

Parson Snows
Heavenly Father Bless us
And keep us all alive
There's ten around the table
And food enough for five... Amen
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Postby old porker » Sun Nov 14, 2004 9:42 pm

hi parson /all
thanks for making me feel welcome in answer to your question Parson my main position in the kitchen was larder where i used to produce the cold starters, Pates,terrines, canapes etc also on very rare ocasions butchery if the head chef wanted a particular cut and the butcher was to busy my favorite was reserching old recipes and recreating them like for example Goose liver, Port and Asparagus Pate. or Lavender honey glazed Ham that was first boiled with fresh hay containing wild flowers and herbs depending on which field the hay came from you could vary the flavour unfortunatly I was never asked to make sausages as we had a very good deli supplier who could get what we wanted (never dared ask what was in them or where they come from).
Cheers all
Steve
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Chicken Liver Pate

Postby Parson Snows » Fri Dec 10, 2004 7:33 am

Steve

Have you got a tried and tested chicken liver pate recipe that you're prepared to share with the forum members.

kind regards

Parson Snows
Heavenly Father Bless us
And keep us all alive
There's ten around the table
And food enough for five... Amen
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