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I would've burned the ******* establishment down if they proposed to take an off day and instead make a Thai buffet in a culinary class I had paid for. What's next, stir-fry?
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real cooks don't say "icky". i've cleaned tons of squid (well, not literaly, but LOTS) and like any other chore, with repetition, it gets less bad. real "icky" for me is cleaning fresh sardines -- notch behind the head, twist to break the spine and then pull carefully ... if you do it right, you pull almost all the guts out at the same time. that's icky.
M-
Of course, of particular relevance to this Forum and thread, one thing FCI is lacking that is so much a part of The Culinary is an (M)Anton Plaza.
Perhaps the FCI should have an (M)edwards Hall?
Manton is something a novice could make