Member Since Mar 27th, 2006
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Mar 27th 2006 7:52AM funny thing is, I completely understand what you are saying...the only thing is because of my profession it would be very uncomfortable for me to look at a chef with nose turned up and say..."I really hate the texture of fois gras", so I have had to suffer through many a fois gras appetizers in my day. P.S.- I am labeled a "foodie" because I own a peripheral company for the culinary industry..I hear they give that label to the cool people who do not have a professional certification