Was a chef for 20 years and it has went from being boring and bland. To one the has an international reputation for creativity and flare.pic.twitter.com/M7ZCsMvJpF
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my mother is English, was of the "boil until rock softens" culinary school i remember her venturing trepidatiously in the '70s into the exotic alien foods that were showing up in Australia like "pizza pie"
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My Dad grew up in a Dublin inner city household whose culinary traditions included adding bicarbonate of soda to cabbage so you could *boil it longer* without it losing its colour. The smell of boiling cabbage still sickens him to this day

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(Then again, I'm also very fond of coddle myself, which most people-- including family members-- can't stand http://en.m.wikipedia.org/wiki/Coddle )
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