Topic: | Re: ...fishy stuff for foodies.. | |
Posted by: | Loraine Pemberton | |
Date/Time: | 23/12/15 20:03:00 |
Carl My culinary skills are based on my Cordon Bleu which I gained in 1971, subsequently backed up with a course at Le Manoir with Raymond Blanc. What are your haut cusine qualifications? Other than a seeming in-depth knowledge of Subway's food! As ever, I suggest you do your homework before casting inaccurate aspersions. Never mind sweetie, one day I'm sure you'll get it right........carry on |