tag:blogger.com,1999:blog-3897466715533424193.post6622969549421103191..comments2023-07-28T10:51:21.756-05:00Comments on Twango's Tidbits: Dixie interviews TwangoTwangohttp://www.blogger.com/profile/11683770672354771068noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3897466715533424193.post-79022943592674661282007-04-23T18:19:00.000-05:002007-04-23T18:19:00.000-05:00That is funny that all the cooks you know feel tha...That is funny that all the cooks you know feel that same way about the mother sauces. Here I thought I was being original. haha<BR/><BR/>I most certainly agree that knowing how to use the knife and which one to use is important. When my mom grabs the 10" chefs knife to chop garlic, all I can do is look at her with a WTF are you doing look. <BR/><BR/>Thank you for interviewing me. Your friend had a wonderful idea!Twangohttps://www.blogger.com/profile/11683770672354771068noreply@blogger.comtag:blogger.com,1999:blog-3897466715533424193.post-76929942804180527372007-04-23T08:18:00.000-05:002007-04-23T08:18:00.000-05:00I knew it! I knew it! I knew that knowing how to...I knew it! I knew it! I knew that knowing how to make certain base sauces would be one of your five. I never knew a cook that didn't think these were key. <BR/><BR/>My other cooking basics I'd add to your list would be learning how to use a knife correctly - how to chop, slice, fillet, etc. - and which knife to use when. And I'd add how to make a basic marinade. <BR/><BR/>I enjoyed reading all your answers - I found them thought provoking. Thanks for asking me to interview you.Dixiehttps://www.blogger.com/profile/03051120501450103612noreply@blogger.com