ON A CRUISE ONCE WE WERE SERVED A CHICKEN STARTER WHICH WAS DELICIOUS. I ASKED THE INGREDIENTS TO THIS STARTER AND FOUND IT USED, ALMOND, SOUR CREAM, MUSTARD, EGG YOLK, BREAD CRUMBS AND OF COURSE...
Most chefs I see on the telly just seem to dip their fingers in a bowl of water instead of washing them the way basic food hygiene would suggest after handling raw chicken etc. Anyone got any thoughts...