Delta!
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Everything posted by Delta!
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Pretoria peeps! Come and be awesome for one night and join me for ice skating @ Kolonnade Ice rink. R22-00 entrance and R10-00 skate hire, 19:30 - 22:30.
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OOOOOhh. I love soft serve, (and this reminds me I forgot to add this ass one of the Frozen desserts in my Frozen Happiness thread. good on you for getting free chocolate sauce when the manager is otherwise distracted. Delta!
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Here is a link to a photo from the kitchen of Alinea, with head chef Grant Achatz, one of the best chefs in the world, and a forerunner of molecular gastronomy in America. Amazing how certain "old methods" are being used in very high tech kitchens, next to liquid nitrogen and the likes! Delta!
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Welcome to DarkMatters Schniepel. you will LOVE all the craziness! Delta!
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Forget about guns, forget ammunition. I'm killing them all on my own little mission.'Cause I am a weapon of massive consumption but it is not my fault that's how I'm programmed to function.
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Finished The Girl with the dragon Tattoo. I loved it, I was repulsed, I was completely obsessed, and I had sleepness nights over it. I only hated the last paragraph. Can't wait to get started on the next one, The girl who played with fire. Finishing Jeffrey Archer: A prison Diary Volume II Purgatory tonight as well Delta!
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Just finished "the girl with the dragon tattoo" Loved it, was repulsed by it, completely obsessed by it and had sleepness nights over it. I just hated the very last paragraph.
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Happy Birthday Schot!
Delta! replied to gogoblender's topic in Key Largo Beach Resort and General Discussion
Happy B-day B-rad! enjoy the day when everything should go your way! Delta! -
interesting topic Chattius. The roasted oyster plant roots wrapped in bear garlic and serrano ham looks goooooood, I suppose Parma ham or coppa will also taste delicious. and I love the 3 different ways in which you prepared them. Too bad I don't have any recipes for you to try with the strawberry spinach. Delta!
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What's the weather like over there?
Delta! replied to tomi's topic in The Daily Grind: Real life right here!
LOL Chattius. I understand about wanting some rain. My parents living in Pietersburg, 250km north of where I am, have had water shortages for almost 4 years. and now all of a sudden we have rain this late in the year. The whole of South Africa is very cold all of a sudden, a very rude awakening to winter jumping on us! Hope the summer is nice in the Northern Hemisphere! Delta! -
"Talking trees. What do trees have to talk about, hmm... except the consistency of squirrel droppings?" -Gimli, "The Lord of the Rings: The Two Towers"
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"You know I know how, to make em stop and stare as I zone out, the club can't even handle me right now, watching you watching me we go all out, the club can't even handle me right now"
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"Pictures of you, pictures of me, hung up on your wall for the world to see. Pictures of you, pictures of me. Remind us all of what we used to be."
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One of the new desserts. Crepes suzette, served with cinnamon ice cream and vanilla syrup orange segments.
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"There is a drug that cures it all. Blocked by the governments wall, we are the scientists inside the lab, just waiting for the call. This earth weather has got me shaking inside, I'm high up and dry!"
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Work pressure is going alright, If I may quote Bilbo Baggins, " I feel like butter, scraped over to much bread.... I still enjoy cooking the whole day it, and probably will continue enjoying it. But since the starter chef left, I had too take over a lot of his work as well, especially during service time, amuse bouche, bread, and starters are my responsibility now, and I help out with more of the main courses, and I still do all of the desserts myself. At least I'm still young and tend to be full of energy. Bookings for the rest of this week seems hectic as well. I'll just push through. I still love my job and will stay commited. We finally changed 2 of the desserts, I'm glad about that! crepez suzette served with cinnamon ice cream, and a baked brandy pudding, served with vanilla ice cream and nut brittle. I'm busy twisting the head chefs arm so that we can change the chocolate fondant to another chocolate dessert. just have to think of the perfect one that they will like, and the creme brulee will forever be on the menu, as it it our signature dessert. Delta!
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Congratulations gentleman! Delta!
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No I'm gonna try it this week, I've been swamped at work with full bookings the past 2 weeks.
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"It was like some beautiful bird flapped into our drab little cage and made those walls dissolve away, and for the briefest of moments, every last man in Shawshank felt free."