test please delete

[FiveTimes]

Invoice and timesheets sent over to agency

[FiveTimes]

I can hear someone cutting their grass - its a bit windy but it has given me an idea of what to do at lunch

[FiveTimes]

I can hear someone cutting their grass - its a bit windy but it has given me an idea of what to do at lunch

Or I could have a sarnie and watch the box for 30 mins

[WTFH]

Invoice and timesheets sent over to agency

Thanks for reminding me


Must do the same... direct to the client

[norrahe]

How about forgetting the roux, steaming the cauli with garlic in milk, then drain/puree/add a bit of the liquor back in, sprinkle with cheese and fire it under the grill?

Then there's no point in doing a how-to roux article is there?

[norrahe]

Finally got the pics from the competition I won last year. Still haven't got my prize yet, been nearly 3 months now

[WTFH]

Then there's no point in doing a how-to roux article is there?

Yes there is - give the punters two cauli cheese options. Bill them for both.

[SimonMac]

Then there's no point in doing a how-to roux article is there?

I am sure there is a post just on Roux, its the base for at least two "mother sauces"

[norrahe]

I am sure there is a post just on Roux, its the base for at least two "mother sauces"

Roux is the mother sauce, just as hollandaise and mayonnaise are as well. The sauces you make from them are called daughter sauces.

Had to learn every single one of them at Leiths. Comes in useful as you can knock up a sauce without having to look up the recipe.

Same goes for various types of pastry.

[NigelJK]

Stick a bit of smoked paprika & cayenne pepper

Small dollop of English mustard every time, and it makes it a nice yellow colour.

If you can't master the Basics then you are going to be forever copying someone's recipe.