MArkF

Having been a manager of a resturant back in the college days...I find that being a home cook allows for much more creativty. As was pointed out by others, a resturant is all about portion control, cosistiency, and speed. No room for "inventing" or trying new things. For most home cooks (I do not have a culinary degree, so I'm only a cook), its all about creativity and trying new things. Much more to learn and try. So...for me...I prefer to be a home cook at this point in my life. Home cooking has provided one thing for me thats very special...my likds range from 15 to 22 (all 4 of em'). They are moving out on thier own and starting to cook for themselves. Have two of your kids come into the kitchen and help make dinner (without being asked) is an unbelievable experience! Mark

I realized this from my plastic model making days but it seems to carry over to cooking as well.... WHY DO WE NOT WORRY IF WE RUIN AN "EXPENSIVE" MEAL BUT GOD FORBID IF WE "CHIP" A KNIFE...OH-MY-GOD....WHEN THE FACT IS THAT MANY KITCHEN TOOL/SPICES/STUFF COST WAY LESS THAN THE MEAL BEIN "RUINED"? To maybe make the point...when I built plastic model kits over the years one could have problems and walk away (polite for thow away) a $100 kit but on the other hand we would try to make the $3 bottle of paint or glue last F_O_R_E_V_E_R?!?!? Can waste a drop... I am confused..... Mark

I will never...never...never...again add chopped dried Thai chilis as the first ingredient to a hot wok...and I do not care what the recipe says...My family and I chuckle about it now that our eyes and lungs have healed..... Mark

Are there any hard rules of mixing too many different leaves into a salad or does one let the pallet be the guide. The reason for this question is due to eating at a locl resturant and being served a tossed leaf salad that had more things in it that I could count. Was kinda overwhelming..... Mark

Sorry...didnt mean to sound like I suggesting that everyone do what I did. People need to do what works for them....I did consult my doctor on a couple of occassions. I am not anti-carbs but many people take low-carb to such an extreme. I was merely trying to point out that diet balance and exercise are at least as important if not more so than low carbs. I continue to shy away from the "whites" (white bread, white flour, white rice), but still eat them. I just use portion control with them. So again, I apologize, meant no harm. Mark

I agree with Charles.... After looking into Atkins and South Beach diets 2 years ago, I got scared of the term "diet". As one who had never seriously tried to loose weight, I was afraid of the backlash that people who diet can go thru...once you stop the diet, you puton more than you lost.... Downloaded and read the government's food pyramid document and read it. Used it as a guideline. Cut out the whites, exercised, did portion control, and never ate after 7:30P. Its now 2 years and change later, I've lost 100 lbs and am in the best shape in 20 years (am 50). I have found that good nutrition practices combined with exercise is the key cause at the end of the day if you burn more calories than you eat...... Mark

While I understand the use of the cream of tartar, you made no mention of using a copper bowl to whip the egg whites as an alternate method. I am of the undersytanding that this "acidifys" the egg whites and helps them to stay stiff. Also I have read that a couple of drops of lemon juice will perform the same thing....can you elaborate? Mark

Mine still has my family giggling..... Put all ingredients into KA stand mixer for cocoa based cake...lower head....plug it in...after not checking to see if mixer if off.... Suffice it to say that a KA mixer on 10 with 1 cup of dry cocoa powder creates a bit of a "cloud" if you will....nuff said.... Family still likes to remind me of the "brown snow" on my eyelashes.... Mark

Have a question for all.... I am looking to retire my 20+ year old electric stove (coil burners). Am currently on step one...education...trying to figure out what I need vs what I think I want. So far I figure I need a 30" due to space...all other options are open... It is my understanding that professional kitchens have high output burners to facilitate getting things cooked quickly (woking not included). Time is money! So...question is...Do I really need 15000 BTU burners when I hardly run the current coil burners much past medium high. I ask because "home style" ranges are $2000 or less while "professional style" ranges run $3000 or more. Would also be interested in peoples opinions of gas vs electric convection ovens. Thanks in advance for your help and I hope Ive not re-opened an old topic! Mark