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Unread 09-01-2011, 01:32 PM   #6
thirdeye
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Join Date: 01-14-06
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James, that's a tough assignment, and not because you chose live fire cooking. That's just a lot of items that will have to work together in a menu situation, and also woo the instructor.

I never thought I would ever be caught saying this, but maybe you could gain some inspiration from someone like Bo.....Bob....Bob......Bobb....Bobby Fla... Okay, okay..... Bobby Flay. There I said it.

This suggestion is not because of his prowess with a grill, or his knowledge of BBQ. No,...... it's more along the lines that he is a chef, he does use interesting ingredients, imagination and he understands balance of flavors. Looking through some of his grilling recipes may spark some ideas.
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