It’s Friday, so it’s time for more Foodie Fun. Yes, another incomparable combination of food and business, although I’m going to be really brief today!
I was watching Jacques Pepin the other evening. In the middle of explaining a recipe, he stopped to explain how to crack an egg. Now, I’ve been cooking pretty seriously for 40+ years (I started young!) and that’s one thing I’ve never even considered. I mean – crack the shell, dump it out, look for shell pieces, move on, right? Continue reading
Consult Keith 