Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Recommended Posts

Posted

This isn't a question I'm afraid. I just note how similar the style of your responses here are to the way that you cook. I like it very much. Thank you.

v

Guest
This topic is now closed to further replies.
×
×
  • Create New...