jpdchef

I've also not seen it in the U.S.--Is it a legislated problem,or perceived lack of interest?

ok I'm back.First I'll say sorry bout the superbowl thing---I unfortunately didn't have enough time to check out all the places you guys suggested.I did manage to make it to sansom street oyster house--very nice.The only other place I was able to partake was the soup train pho place---verrrrry good.While I was trying to do reconnaisance on the pho place I walked chinatown at about 6:40 am.The most impressive thing was seeing all the (viet?) bakeries cranking it out at that hour.Anyhow I'd be pleased with what you got if I was y'all--thanks for the direction,John by the way at sansom street--what was the bar nibbles in the snifters at the bar?

Wow--I guess I'll be in the thick of things.Seems I'll have some choices to make.Anyone care to recommend someplace in the chinatown area?Also,I really want to thank you all for taking the time to respond.I sincerely appreciate it.As to the questions above--the hotel is a hyatt.As for the training--I already work for Aramark and this would be training for using their computer programs for inventory/menu planning, costing,etc. Again,thanks for the response--you friendly people have been quite helpful. John.

I'll be in Philadelphia on 6,7,8--this coming month.I'll be taking training@ the Aramark tower,and staying at a hotel nearby.What is worthwhile nearby? Limited budget,walking distance or cheap cab ride as I'll have no car.Pizza,cheesesteak,bars--what options will I have? Is Standard Tap nearby? I don't know your town, but trust you opinions--please clue me in. Thanks,John

hathor-perhaps you're looking for cuban oregano? http://www.dirtdoctor.com/view_image.php?pic=105

while it could be done---the point remains that if you did this at home-you wouldn't have time to properly attend your guests.

I'm not entirely clear on your production needs,but I've always been very clear on instructing my people to not refreeze stuff.Either do your pulls from in the freezer,or store thawed product in the fridge and make up the difference for your next order from the freezer.

if you haven't changed your wrapping procedures,and this problem started recently,check the gaskets on you freezer doors.If they're not tight,you get alot of icing.

none of y'all have said bacon bacon bacon?

My favorite is a variety named Arkansas Black.Might be a bit early for these though.

perhaps more brunch than breakfast,on toast with this benedictine spread http://saveur.com/article.jsp?ID=4337&typeID=120 --add smoked salmon...mmm

fyi--I found the Root books indespensible 20 yrs. ago--Replaced them just last week on a package deal from amazon(25.15 for both!--free shipping)

The classic one would be to call them a Shoemaker,though you may want to reconsider insulting someone intimately familiar with sharp,pointy objects.(unless they deserve it,of course)

get in my belly/// german pacific rim ----huh? please elaborate

another vote for mark992's way---and I've cooked many.

sorghum mollases---word.

I've got one of Mr. Villas" books--my mothers southern kitchen--where he's got a hash of ham and sweetpotatos.I think it is more about his momma(martha pearl) than anything else, but it sure cooks up fine!