Favourite spice among Chinese cannibals: Sinoman
Exactly why am I a dessert chef? Cuz, I get a big cake out of it.
A dry Xmas turkey has been thoroughly de-baste.
I teach a cooking class called ‘Insect Cuisine’. I have many, many stewed ants.
Don’t put your boogers in the microwave. If you do, your goos is cooked.
If you overcook the lettuce-wrapped mutton, I’ll burn ewe in a veggie.
I realized I didn’t have the necessary binding ingredients to make a cake. For me it was an eggs-essential crisis.
Exchanging spoken-word cookbooks is recipe prosody.
When I put yeast in my broth I was soup rised at the outcome.
To really spice up your resume, include extra-curryculars.