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In this Discussion
After the old forum software breaking in a way that we were unable to fix, we've migrated the site to a new platform.
Some elements aren't working as we'd hoped - some avatars didn't survive the transition, and we're still having issues with attachments that weren't added as inline images, but we're hoping to have that all sorted out soon.
Some elements aren't working as we'd hoped - some avatars didn't survive the transition, and we're still having issues with attachments that weren't added as inline images, but we're hoping to have that all sorted out soon.
Interesting foodie thoughts.
Saw an article in the Melbourne Age about food trends and what some of the worlds top chefs reckon are hot topics.
several are things I have been musing about recently here and elsewhere. It's nice to be right occasionally. Maybe I should add futurist to my resume.
Fyi, the nebbiolo grape is the main one in barolo.
The "rice matters" is a real biggie - rice is a lot like cofFee in many ways.
http://www.smh.com.au/entertainment/restaurants-and-bars/the-carnival-is-nearly-over-20120319-1vfep.html
several are things I have been musing about recently here and elsewhere. It's nice to be right occasionally. Maybe I should add futurist to my resume.
Fyi, the nebbiolo grape is the main one in barolo.
The "rice matters" is a real biggie - rice is a lot like cofFee in many ways.
http://www.smh.com.au/entertainment/restaurants-and-bars/the-carnival-is-nearly-over-20120319-1vfep.html
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