Umm. I think there is a necessary separation between the professional, who may specialise, and the amateur. Who ought to be an all-rounder, so that all types and kinds of food may emerge from his solo kitchen.
Also, my mum used to make fabulous pastry. I feel I ought to have inherited that; I resent the lack of it. The pain is real, and makes a sufficient excuse, but it is an excuse. I made bad pastry before my hands ever started hurting. *beats himself*
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Date: 2008-07-05 10:26 am (UTC)Also, my mum used to make fabulous pastry. I feel I ought to have inherited that; I resent the lack of it. The pain is real, and makes a sufficient excuse, but it is an excuse. I made bad pastry before my hands ever started hurting. *beats himself*