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03-12-2013, 12:39 AM
  #708
GHF377
Watching from afar
 
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Join Date: Apr 2011
Location: Hockey limbo
Country: Canada
Posts: 47
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Quote:
Originally Posted by Habbybirthday View Post
Good choices!

You know what... True about the bold-ed comment.

Strangely enough though I went to culinary school. And worked some wicked places... known some good chefs... Took wine and beer courses..

And at the end of it all I'd rather have a Molson dry and frozen mac & cheese bake at the end of the day, even though a rabbit fricasse is a possibillity. You'll fins that with alot of good/ fine dinning chefs. Give us a hot dog.. As long as we don't have to make anything.
I guess it's the same for every profession - if you do stuff professionally you prefer not to do it in your off time. My dad used to be a pastry chef - wouldn't go near it or do it when not at work.
And as for wine - I barely can distinguish between white and red. Tastes good? Sold! I don't care/know if it is one year old, grown on a landfill in South Alabama or 10 yrs old from the finest parts of France. Much to the dismay of my French friends.

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