When you are old.

[Svedish_Chef]

I'm not talking my pictures dear.

I'm talking yours.

 

[perks]

I'm not talking my pictures dear.

I'm talking yours.

ohhhhhh you want another? I'm listening, or reading anyway.

 

[Svedish_Chef]

Honey what I could do with a camera and what you could do with your body

Course we'd have to use greener banana's because they hold for better, and we would have to get a big bunch with long fingers... but anything can be worked out... to be sure.

 

[perks]

plantains are better, but they don't taste as good raw.

cucumbers? those are pretty yummy.

 

[Svedish_Chef]

I'm not so big on cucumbers, but carrots are always possible.

Oh and I almost forgot, Lady Finger banana's.

 

[Guest]

Fucking newbies.

thought I'd take a gander at the all time post lists just to see where I was at, and all these young upstarts have mauraudered their way into the top 20.

Hell theres even a 2002 edition at 13, and a 12-2001 at 12... and I have bugger all idea on who these people are.

Weird.

Very wierd

Where do you do this at? or how?

Moon

 

[perks]

I'm not so big on cucumbers, but carrots are always possible.

Oh and I almost forgot, Lady Finger banana's.

I've never tried a carrot. Are Lady Finger banana's exported to the States?

 

[Svedish_Chef]

Click on members, click on top 10, and go through it like that... not sure how to get your name up individually and where you are in rankings like that.

I dont know if they are, but they can be about 14 inches and thick enough to make you gag.

Queensland banana's...

You have never tried a carrot?

MY GOD, girl...

 

[perks]

Click on members, click on top 10, and go through it like that... not sure how to get your name up individually and where you are in rankings like that.

I dont know if they are, but they can be about 14 inches and thick enough to make you gag.

Queensland banana's...

You have never tried a carrot?

MY GOD, girl...

and my gawd about the 14 inch gag banana<that's my new name for it>

carrots,lol, do you carve them a bit so they're not so pointy?
they just seem not to have a lot of give, like a banana or a cucumber. I'm not adverse to trying it though. But I'd like to do it with someone that has experience with the carrots.

they worry me more than a glass dildo.

 

[Svedish_Chef]

Depends how fresh they are, you are a chef you know that.

You dont need to carve carrots at all... you can get them in all sorts of shapes that way... not so many are tapered, quite a few varieties nowadays come with the tail as thick as the head, so to speak.

Buy a bunch, and pick which suits your fancy at the time.

Oh and if it comes to having to carve one... dont... just bite it to size, tasty.

 

[perks]

now you have me thinking. I'm going to have to raid the man's walk-in.

Thanks cheffie.

 

[Svedish_Chef]

now you have me thinking. I'm going to have to raid the man's walk-in.

The bastard has a walk in fridge?

Oh please

 

[perks]

The bastard has a walk in fridge?

Oh please

don't all restaurants?

 

[Svedish_Chef]

Well kinda.

I cant remember the variety that tend to look like cucumbers in shape, but when I go shopping I'll try and find out.

And if you do the ordering, put it onto the fruit supplier to try and hunt down some lady fingers... they are perfect for banana splits too, or banana's and cream. Never soggy and mushy.

 

[perks]

sugah, I think you misunderstood something. I'm not a chef anymore, I'm a mom. It's been two years.

However, the man still is and I can look into them through him. I still do pastries once in awhile for special occasions, banana tarts, oddly enough, and he does my ordering.

 

[Svedish_Chef]

I was trying to work out how you could raid the walkin.

Get him to do it then, no matter.

He'll still find that if he does find em, they should be well worth it.

You were a pastry chef?

 

[perks]

I did pastries for awhile at the Russian Tea Room in NYC, but then moved on to the Petrossian as a culinary liason, then Banquet Chef for some other restaurants.

 

[Svedish_Chef]

I could never be a pastry chef, then again, I'm not one of those who likes frills.

Quality food over quality looks everytime...

FUCK, now I'm hungry... and I dont have carrots.

 

[Petals]

So is there an average amount of posts per newbie that is acceptable?

I don't want to be like trampled by the seasoned members who have earned their much due respect. I just want to glide in smoothly without any problems.

 

[Rhys]

.

I dont know if they are, but they can be about 14 inches and thick enough to make you gag.

Oh? Really?

 

[Svedish_Chef]

We just get a little worried about people who try and take over the board... averaging out at 15 posts a day seems good, but of course some people cant shut up, even typing, so they have heaps.

I'm sure you'll be ok.

 

[Petals]

Thanks. The last thing I want is to cause an uproar.

 

[perks]

I could never be a pastry chef, then again, I'm not one of those who likes frills.

Quality food over quality looks everytime...

FUCK, now I'm hungry... and I dont have carrots.

frilly? FRILLY?

pastries is a science vs. the mishmosh of flavor.

 

[Svedish_Chef]

Pastries are delicacies as such... individuality, frilly yes FRILLY

Are you one who likes pure decoration with your meal, or do you believe its not supposed to be eaten, it shouldnt be there?

 

[perks]

I like edible garnish, however I'm not adverse to some inedible decoration. But, if you put a piece of kale on my plate and call it garnish I get evil.