I must say thanks for the help this site has given me. I now know much more about basic cooking than I every did. From knife skills to emulsions and understanding how to do things better. If I don't understand something, here, is where I find the answers. I have posed a few questions of my own and got excellent answers not only from Jacob but other members as well. A lot of the procedures outlining, blanching, making stocks, prepping salad greens and the mother sauces are a tremendous help and a daily guide for me to turn to.
Thank you Jacob and all concerned with this site, it is now an everyday ritual to log on for a look.
Cheers Pete the Old Fart from Queensland, Australia