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I thought it might be a base to see how these industrial seasonings were built, modify to your hearts content. Start with the Salt and MSG, bump it up a bit. Add paprika, onion powder ect.. But really most of those seasonings use a finer grind of salt than table, so its hard to imitate. YMMV

Prolly got this from Rec.food.cooking way way back in the day. It's prolly not exactly what you want but might make a good base to experiment with. "Tony Chachere's Creole Seasoning Recipe By : Tony Chachere Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 26 ounces salt 1 1/2 ounces black pepper -- ground 2 ounces red pepper -- ground 1 ounce garlic powder -- pure 1 ounce chili powder 1 ounce Monosodium glutamate -- (Accent) Mix well and use like salt. When it's salty enough, it's seasoned to perfection. For barbeque and fried foods: Season food all over. Cook as usual. - - - - - - - - - - - - - - - - - - NOTES : Tony Chachere is from Opelousas, Louisiana - my hometown. I was 11 years old when his first cookbook came out. This is the first recipe in his "Cajun Country Cookbook". In the cookbook, he says "THIS RECIPE IS WORTH THE PRICE OF THE BOOK". He's right Right after the cookbook came out, everyone was making this and storing it in those large plastic ice cream cartons. Within a short while, he started marketing this himself. Now you can find the green cans of this stuff all over the country. Where I'm from, this is the only seasoning anyone uses. That sounds kind of strange, but try it and you'll see. It's been a standard around my house for over 20 years."

You tried your best and you failed miserably. The lesson is: never try. -Homer Simpson, “Burns’s Heir”

The Kale look pretty raw, no wonder it didnt taste good, but with a bit of a ruff chop, white wine, veg stock you have the beginings of a great meal. Maybe add some chick peas or white beans top with a fried egg and some harissa and you have a great meal..

The blade is like a soooper sized Food processor turned on its side. If you need something rough chopped, that'll do it!

Just use low fat buttermilk, It won't be as rich but will work fine. I've only ever seen it in food service.

Gotta love the Buffalo chopper!;)I've actually never used an egg cutter in a commercial setting. I have seen them, but I've always just used a sharp knife for hard cooked eggs.

I'm guessing there are all sorts of medical tools that could be potentially useful in the kitchen

ahahhahahahaha! as long as you juice the lemon for your egg salad with you mouth like Michael Chiarello ;-) I thought I'd seen that method before? But I seem to remember that you had to put a bit of baking soda in the water to soften the shell a bit. Never tried it though!

Keep in mind Restaurants are usually getting 2.5 lb wogs, so they are smaller in size. Halves I've seen done seared in a black french pan and into a 450 degree oven to finish. Also sous vide, poach to 130 and finish in a hot pan basting with oil and butter

wOw That's lazy, Back when I used to do that sort of thing I used to be able to do 1 case (or 2 cubes) of eggs in 15 minutes Cracked, Strained and Ready to go. Its really, really not that hard. AND No Hobart to clean! Although someone that lazy prolly let the porter clean it.

Chunks are good, but I have to say I really like the Guittard chips I've been seeing in the market recently

btw, you don't actually taste any of the onion juice in the burger. That would be gross, just acts to boost the natural flavor of the meat IME.

Ya I like rice bran for frying or for everyday cooking as well. A deep pot with fry basket (6$ at surfas) half sheet pan and a rack. Strain, cool and save your oil when you're done. If you store it in a cool dark place you can re-use it.

Get the best walnuts you can find, in the shell if your up to it. toast the lightly in the oven not on the stove. Add it to a chewy cookie and you have a winner. Walnuts are either great or horrible IMO, good ones make all the difference.

Lol, I just noticed western Canada.. still covers a large area!

You, might want to mention what city/state/country are you in. Don't you have industry contacts in your area you could hit up?

Try thickening veg stock to oil consistency with arrowroot, chill and use it as most or all of the oil in standard vinaigrette. For mayo based you could sub miracle whip or make your own boiled dressing and mix with non-fat yogurt as a base for ranch/blue cheese dressings.

When I hear fruit salad dressing, I think of the old fashioned boiled dressing like this one from Gisslen. If you've never tried it, the fruit salad dressing is really pretty good. http://netcookingtalk.com/forums/showthread.php?t=2579 In a more modern direction I made a burnt honey lillet dressing for some Tuscan melons I had, which was more or less a caramelized honey gastrique with lillet in place of the vinegar.

@ JAZ Try Trader Joe's if there is one convenient to you, they carry low and full fat greek yogurt, at least around here

From Ideas in Food, on doctoring up burgers: their suggestion was butter and onion juice. The onion juice seems to bump up the savory-ness

Hah! i must be tired, lol, I thought this was going to be a molecular gastronomy post about warm mayo?!

It is a catchy design

AMEN!

LOL that sounds suspiciously progressive to me! No pepper or cumin or powdered chile belong in guacamole. a bit of onion, maybe garlic, fresh chile in in the M&P Add avocado, smash, salt. eat, lime juice, green salsa are acceptable stir-ins