DoctorPaul

Peter... I agree! People should read labels and inform themselves, relative to ingredients, additives, etc. Nothing is more important to the human body than a fully functioning immune system. Thus, we must build ourselves up through proper nutrition, exercise. ameliorating stress, and exposure, in small amounts, to foods, toward which there's an allergy. The latter should be accomplished, following a physician's approval. Some neat research has been done on peanut allergies. A group of adversely affected people was given small amounts of peanut particles. The portion was progressively increased over several month. Thus, a desensitization transpired, and much, if not all, of the allergy disappeared. That said, the manufacturer/processer should not permit his pocketbook or greed to rule. The consumer should never be blindly exposed to any potentially harmful additive. Antibiotics and potentially destroy all bacteria in one's digestive system...a very, very dangerous possibility. Once that happens, reestablishing balance can either be easy, or next to impossible. Consequences ranges from C-dif, to buying a yogurt factory and living on the toilet! Well written, Peter! Paul

Peter... You are brilliant! I didn't know that there were so many positions and titles in the industry. Your expertise is always appreciated! Paul

A couple of questions and points to make. Does NY State/City law provide for 'minimum' state wage law for service personel or ist it like MA where service personel does NOT receive state minimum wage? Do you really think that restaurant patrons know the difference between 'Gratuity/Tip' and 'Service Charge' ? I think not. I'll bet that more than 75% of all customers think that this 'service charge' will be paid out to servers (mainly). Which in turn the establishment does not legally have to, since "Service" in this case is not defined. Do you believe customers at Per Se will totally and understandably stop leaving a tip, or will they, as most patrons more often look only at the bottom line Dollar amount, still tip? And, even if they understand it, then at what percent? Also, is it not true, and I stand corrected - as always, that the larger the bill the lesser the "percent" amount of tipping/ Example: Party of six, total bill with tax and beverages $ 900.00 next, three parties of two, each party's bill $ 300.00 I venture to say party of six will tip $ 150.00 (16.7%) and the other three parties will tip $ 60.00 ea. (20%) I do "tip" at 20%, never 'after tax', Cocktails and Cordials/Liqueurs and bottled Wine at 15%. Wine above $ 50.00 - 10%, plus $ 10.00 for the Sommelier/Wine Steward. And if there is a "Service Charge" - NO Tip/gratuity. Does this make me cheap? Remember, I retired after 49 years as Chef. Does that make a difference? You tell me. You can't hurt me - I am not allowed to posess feelings anymore. ← Consumer beware! I agree with Peter. It's time to ask specific questions when encountering such presumption. My heart goes out to those sincerely desiring to make a living, namely hard working men and women who wait tables and aptly serve their guests. Hopefully, each client will be treated with the respect he deserves from management on down, while being empowered to use his head and heart in rewarding good service. Is this part and parcel of the dumbing down of America? Perhaps it's just another "hidden tax." In most professions, full disclosure is not only ethical, but mandated and considerate. Let's demand just that!

Peter... Thanks so much for that marvelous recipe, which I am printing out and saving. Yours is the best! You have provided some marvelous tips on improving preparation technique and the taste of the final product. We were cooking several together, but will modify to one at a time.

Peter... That sounds like a wonderful, must read book. While having lunch at a local eatery, I placed a twenty-dollar bill on the table...payment for a cheeseburger. The waitress grabbed the cash and asked if I wanted change. The meal ran around eight dollars. Not knowing what she specifically met, I responded with..."No!" What a mistake. Goodbye twenty. In my opinion, the young lady should have brought the remainder back to my table, leaving the tip decision with the customer. Live and learn!

Peter... Posting a picture or two would be wonderful! You have well planned layout. Paul

Peter...This sounds interesting and potentially good! Come up with more. We only go through life once. One can't miss what he hasn't tasted. Let's be more daring. We'll give the dish a try!

Della...I so much appreciate your recipe for Garlic Mashed Potatoes. In fact, it's one of the best discovered on this end. I have made a print for imminent use. We will meticulously follow the script. Many restaurants now have this item on their respective menus, a certain indicator that people are developing a taste for the dish.

Parchment not only on the bottom, but make a sleeve (strip) from parchment, grease the pan side and stick the paper on it. It works ← Per usual, Peter, your advice is most helpful. I am always open to new suggestions that will make cooking more enjoyable and expedite me to the finished product. Keep up the good work! Dr. Paul Gervais

I have personally had the great pleasure of visiting Peter's kitchen. The shining attraction is his Premier Gas Range...most impressive! Propane is the way to go, since temp control remains vital to a meal's final outcome. Peter has given considerable thought to the planning of this room. It shows! We're dealing with a masterpiece here. Coupled with this very gifted man's expertise, some of the best dishes in Maine should be generated in that locale.