TJHarris

Better to say what size can. I buy mine in a 13 ounce can. That would be a whole lot a fish.

Substitute Capacollo for the ham. Peppers and onions manditory!

See 2 posts below...Technical issues. Edited by TJHarris do to being a loser.

Put your heart and soul in to your cooking, be true to and respect the ingredients and from where they have come. In short... BE THE FOOD!

REALLY BAD! Many years ago, I was working in a small casual dining restuarant. I turned around on the line after closing time and started walking when I realized that one of the other cooks was draining the deep fryer and I had just stepped in a pot of 350 F oil. Peeled my shoe and sock off so fast and submerged that foot in a bucket of ice. Luckily no long term ill-effects.

I will second the Vendage Magnums. For cheap juice it is drinkable. Won't give your recipes any off flavors. Quite cheap as well, I usually spend about $8 for a magnum. Fear wine in a box!

Oh, one other word of advice, aim high but be very careful about overstating skills. Be upfront about what you know and what you don't know. Enthusiasm will be your best selling point.

Having hired my fair share of servers and cooks, I think that the most important thing to remember for interview attire is that you need to be comfortable in it. If you are more comfortable and confident in a suit than in a conservative blouse and slacks for the situation, go with the suit. I truely don't believe that many will fault you on being overdressed. If a second interview is required (for a culinary position, I expect a second interview to be hands on) plan on traditional cooks uniform. Be confident, enthusiastic and open to learn. If possible be prepared to live on savings for a few weeks. I found trailing to be a very useful tool. Not just for the employer but for the potential employee. When I was young, I took a job or too that I shouldn't have because I didn't know enough about the lack of ethics of the owners. Trailing would have eliminated these mistakes. You will learn a lot about the operation and whether you will click with the gig. Best of Luck!!!!!

Tough one. I can see if it had been open for 30 minutes or an hour...but a few minutes. I dunno. Any-one Any-one Bueller Bueller Bueller

This is tough. Several people came to mind immediately, Winston Churchill, Edgar Allan Poe, Charles Dickens, Jim Morrison and F. Scott Fitzgerald. After reflecting a bit longer, I came to the conclusion that I wanted to see someone with a more personal connection. I think that I would like to prepare a meal for my great-great-great-great-great-grandfather, James McElroy. James McElroy was the first of my ancestors to come to the North American Colonies. He arrived in Pennsylvania in the late 1750's, fought in the American Revolution and raised a family in Western Pennsylvania and Eastern Ohio. We know little of the family history prior to James coming to America. I would not prepare a meal that would astound my guest or try to get a reaction, but I would cook a meat that would be a comfort to him and allow us to converse and gain knowledge of where our family has been and where it has gone.

I know that it is a little pricey but Waring makes a grinder that has a sausage tube available, about $100 at Bed, Bath and Beyond on Chagrin Blvd. in Beachwood. Question though, is Japanese electricity 110v, 60h or do you need a converter/transformer?

If you are still in Cleveland, the nearest Cabela's store is in Dundee, Michigan. It is at exit 17 on US-23. About 2 hours and 40 minutes from Cleveland Hts.

I must chime in and hop on the Dansko bandwagon. I wear a Dansko Professional in Black Box Leather. Prior to this, I wore a top brand, traditional American work shoe. My old shoes cost about $75 dollars a pair and would last between 4 and 5 months. Other shoes that I had tried wouldn't last this long. After a typical 15 hour work day, I had considerable knee and lower back pain. Now I get 2-1/2 to 3 years wear out of my Danskos and no more back or knee pain. And the savings of $490 over the life of the Dansko shoes is a nice bonus!

Ok, since my last post on this thread, I have added 9 more cookbooks. But if I understand correctly we can count food essay and other related books? If so that is another twelve. SO IN TOTAL ADD ANOTHER 21 FOR ME

Thee is a great little market around the corner from home so if it is too hot to cook, we have a picnic. My wife and I will pick up a couple pcs. of cheese, some country bread and fruit. We will grab a bttle from the cellar. Even better than not having to cook, this replicates our first date from 11 years ago.

A number of years ago, when I was Exec Sous at a C.C., I would stop regularly at this station outside the club. My stops were primarily social; the old guy that worked overnights at the gas station was a real hoot. For some reason, I just couldn't help but have a late night snack of Diet Coke and a HAM SALAD SANDWICH. You know the pre-made sandwiches in the plastic triangle container.

I hate to admit to it but... Stouffer's Frozen Mac & Cheese in the Microwaveable single serving container. Nuked 2 minutes more than the directions call for so that you end up with lots of crusty-crunchy bits I know... a little strange.

I'm good enough with the decorating...basketweave, string work, sugar, gum paste and all that. JUST DON'T ASK ME TO WRITE "HAPPY BIRTHDAY" ON TOP AND WE WILL BE OK!!!!!!!! My penmanship on paper is bad enough, on top of a cake...forget about it.

Left-handed smoke shifter? I will see your left-handed smoke shifter and raise you a bacon stretcher and quart of white food coloring.

I can't help but chew on the chicken backs and necks out of the stock kettle. Tastey little bits they are!!!

First Burn with a capital B... Was pouring cooked sugar into a mould when a well-meaning waitron bumped in to me. Poured the goo all over the back of my hand. Worst part is you can't get the sticky stuff off. Back of that hand still has some discoloration and odd sensation 12 years later.

No but for some reason I can't use the buttons above the reply text area.

Sounds like a great idea! I will start a thread and see what kind of response we get. I am kinda booked for a while though. Maybe second week of July?

I have said it in other threads and will say it again.... Shropshire Blue That being said, I must admit to a rather odd sandwich that I enjoyed whilst working as pastry chef at a hotel outside of Detroit. Take two thick slices of peasant bread, three stips of bacon, two slices tomato, Honeycup mustard and copious amounts of blue cheese (the hotel generally had a cheap domestic "gorgonzola") Build into sandwich and grill. Yum!!!

Just a foot note: Circo Zibibbo has closed. The space is being taken over by the group that own Mallorca and Marbella and will be opening a Chirascarrea (sp) in the location. Edited for clumsy fingers typing!