12-04-2006, 08:37 PM
Thanks Natalie and Strawbs (though you missed out on a few questions 
).
Enjoyed the answers and the odd bit of humour thrown in
Keep the ideas flowing - I know from a personal point of view I can get carried away in the kitchen patois when describing or offering advice. 'Dumbing down' is not the term I'd like to use, perhaps 'more accessible' is something I need to make my suggestions etc a little easier.
I'll be moving this thread over to the Food Matters forum in due course.
Mcamp... still waiting for your comments... perhaps FB too LOL
Very interesting so far
G
).Enjoyed the answers and the odd bit of humour thrown in
Keep the ideas flowing - I know from a personal point of view I can get carried away in the kitchen patois when describing or offering advice. 'Dumbing down' is not the term I'd like to use, perhaps 'more accessible' is something I need to make my suggestions etc a little easier.
I'll be moving this thread over to the Food Matters forum in due course.
Mcamp... still waiting for your comments... perhaps FB too
LOLVery interesting so far
G