Welcome!I look forward to your comments and I welcome your questions (and will answer them). The questions can be about things that puzzle you (should you cook fish with a lid on the pan?) or about food techniques (what's the best way to hold a knife?)
Feel free to ask about procedures - or about something you've read that you'd like to know more about.
I hope to begin here a kitchen conversation - about good food and how we make it happen. The best conversations are always at the table - and this is the very next best thing.
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