Mr. Delicious

Im am fired up, one of my cooks always leaves the topper open on his truck and we tend to fill it with boxes, packing peanuts and such, the ass just poured a ton of patchouile scented crap all underneath my seat, I am pissed, now its on, dont know my next step but now I and my car smell like a hippy and its giving me a headache. I did grab some air freshners, one for my car, 2 to smear on his hoodie before we go to the bar this weekend. His lesson learned, dont mess with the boss!

I have seen this so many times but really wished I had one the other night after drinking rum punch and had a bunch of booze soaked fruit, a bottle of myers and wasnt about to make anything from scratch.

Kind of a Top Gear meats No reservations? Damn thats sweet, who wouldnt want that. My dream is a chef at a Canadian fishing camp where id serve breakfast and dinner and get a few hours in the wildeness fishing and kayaking.

I have done quite a bit of speaking to high school kids, one of the most important things i tell them is that out of the people i graduated culinary school with are no longer in the industry, speak of the hours, cuts and burns, and the stress. I always do talk about some of the positive comments I have recieved, some of the fun we have had, maybe some of the jokes played on each other. I think they enjoy hearing about the diversity of our jobs, and about how easy it is to travel in the industry. I also talked about the old school/new school mentality and for sure the high tech cookery.

I make about 10 different soups in the restaurant, basically whatever we feel like making whichever day. Is it wrong to not have certain soups on monday, tuesday..... It is starting to annoy me the phone calls every morning "what is your soup today?" But everything is from scratch and waste is not an option. I usually make about 8 gallons of soup every other day, and try to have 2 different choices but it all depends on weather, by that i mean whether we sell 5 cups or 100 cups over lunch, any advice?

I guess the question is how hard would it be to make a big batch of the soup sans cheese and add the cheese individually to each smaller reheated batch? It might be prohibitive time-wise. It might be relatively simple. ← I know thats the best answer however, and would definately provide the best soup, it would be a little bit of a pain though. I will try next time i make soup.

I had it in the dining room of my old restaurant, it does scratch/cut easily but i thought it was nice, but cant say that i would use it again, maybe in a bathroom though.

so is "how is everything" the only proper term then?

Not really a big concern it will spend most of its time strapped to a kayak so it will get wet and im sure i will destroy it over the summer but at $2O who cares.

It really isnt that small, I grilled 7 good sized burgers on it, and had more than enough space for 5 10 oz NYs.

I was recently looking to replace my trashed little charcoal grill, its only used for camping and days at the river, so size was the most important issue, I came across this notebook grill that folds totally flat perfect for packing in a canoe, and then searched it and they had it at sears. http://www.sears.com/shc/s/p_10153_12605_0...20070921x00003a This thing is amazing, the easiest charcoal grill to light and use, utterly amazing and only $20. An absolute must for the outdoorsman foodie. Highly highly recommend it.

My favorite latest creation came up while on a discussion of bagels. I was thinking bagels cream cheese.... then thought since I bake the meanest cheesecake around how about bagels and cheesecake, so there I am spreading strawberry green peppercorn cheesecake on a bagel, and then it came to me, add cold smoked salmon, damn it was dlish. Then i decided to do a sushi roll with the same ingredients. On my last camping/kayaking trip I made some vanilla bean cheesecake bagels, wow, I think I need to drink more often, one of my finest creations.

I absolutely agree with all of you. The number one for me is making people smile, the gratification I get from customers is my driving force. I followed in my fathers footsteps of restaurant ownership and there is nothing else Id rather do. Looking at friends and culinary classmates, I probably make about the least money but am probably near the top of happiness. Creativity is another huge factor, when I have to convince someone to try my strawberry green peppercorn cheesecake, and their initial response is of disgust, and then after they try it they get a second peice to go I know I did my job. I also love educating people on food, in North Dakota, people are a little sheltered but I have been quite successful in inspiring others with my passion for food.

after reading this, an employee was at a bar, sees a midget and the only thing he could think of was a trampoline. Definately a fantasy but damn would it be cool.

pickled watermelon, horseradish, anchoivies (given to me in a mystery basket)

My now ex HATED bacon, while the rest of her family loved it, if I made soup and it started with bacon she always knew. She also started as a well done beef eater, and didnt eat much to start out, she now will tear up a rare steak. She even disliked chocolate! I turned her 180 degrees when it came to food, however her dad only improved from well done to midwell when it came to meat, what a shame.

I didnt give anybody sandwiches, the hope was someone would sign the invoice and I would have a legally binding contract, the person picking them up was someone else than the one ordering and paying. I sure feel like an idiot now. I just didnt think that no one would show up. Now I have 100 lbs shredded beef and 300 soggy buns any suggestions?

I did they said there is nothing criminal they can do. I was hoping they (a***holes) would pick them up and sign my invoice, I was quite worried and suspicious with the whole thing. The police suggested I try civil court. I am furious. I want to hunt the dude down.

Here we go, I love the week of Valentines (not at all), I had a man call on monday, (he was either hard of hearing or def) so I had to talk to someone who would type what I said or say what he typed, so therefore I have no phone number. Anyway he ordered 300 BBQ beef sandwiches, for his daughters birthday at $6 each after tax total was $1926. He then said he would email me the credit card info and then I could charge his card. This morning I had an email from him with 3 credit cards and he asked if I could split it among the 3 cards, when I tried they all said denied, I emailed again filled him in and he gave me 2 more credit card numbers. These were also denied, I then emailed him again, and called one of the restaurants I used to work for, the manager said that when the pick it up take a credit card number as collateral, get contact info and have them sign the invoice. This I thought would take care of any issues. It is now about an hour and a half late and nobody has picked it up and no phone call. I was quite afraid of this and now are unsure what to do. I do have all the emails and his credit card numbers but what can I legally do? My mother suggested I call the local police station, that it is probably considered fraud. I definately know that I will never make this mistake again but I am pissed!! I want to hunt this a***hole down!!

Hey im sorry it just wasnt tops on the priority list, we nearly went there then the acquarium but just didnt have time. I was with you til your last couple of phrases. Hopefully, when you return, you will give Cafe du Monde a try - it is very much a New Orleans institution that is a mistake to miss. Go late at night if you want to avoid the tourists. But even at 10 AM on a Saturday morning it's a lot of fun, the beignets are warm and piled high with powdered sugar, and the coffee is strong. Tis a pity that a place has been around for almost 150 years and does a great job with its products, is avoided because some tourists consider it touristry. ←

I want to thank everyone who has posted on this thread and helped make my trip to New Orleans so amazing. I also have to agree with everyone and say Cochon rocks, the absolute highlight of my trip. Its hard when you have such high expectations for a meal, but the blew me away both times, and Herbsaint was right there as well. We were treated perfectly, after chatting with Steven about the 30 lbs of boudin we ordered and how everything was he asked where else we were eating and after I said Herbsaint, he asked if we needed reservations, which also got us treated amazingly there too. The amazing memories they created and are still creating (I'm still rationing my boudin) is the reason I became a chef. It really is true that chefs love cooking for chefs (at least ones that appreciate what they get). I will be sending them a cheesecake (candied jalapeno and bacon, strawberry green peppercorn, and some other flavors fitting to them) for being so kind. After our second meal we met sous chef Ben, whom we discovered my good friend who has since returned to Louisiana once trained him to flip burgers years ago. We achieved my goal of eating nearly everything on the menu, and there was nothing I wasnt VERY impressed by. The andouile sweet potato pie was one of most amazing things I have eaten. The rabbit livers heavenly.... Oyster bake damn still thinking about it. Chef Link and crew brought me my inspiration back. This vacation was the most needed one of my life, and I even returned to work ready to rock. New Orleans as a whole has become my new favorite city, and will become my annual pilgrimage. I was impressed by how affordable the city is and by the level of service. I also took a bike tour (8 mile 4 hour) around the city, I highly recommend this, the guy was so knowledgeable, it was wonderful hearing all the history, learning about jazz funerals etc. (IM me for contact info.) I do have to say mothers (my dad even warned me) was bland, and the only good poorboy I had was parkway (we stopped on the bike tour) But there are many places left to try next year, and I am proud to not be the typical tourist, I didnt make it to Cafe Du Monde.

Ah I will be there the 15-20 of january, the most excited ive ever been for a vacation, all this food porn, oh god I cant wait. I am really hoping for the cochon butcher to be open, any word on that yet?? I was also interested in going to abita to check the brewery, anybody been and recommend?

Well its not lobster and beef filet but... Roast Beef and brie with roasted cherry toms, onion and dijon mayo

My favorite and most popular soup this year is my green chili curry chicken soup, its a great sinus clearer, my staff had a lunch break and all of us had kleenexs to sob up our running noses. This year has been one hell of a year for snow and I am sick of it. Winter is time for indian or thai, but I live hours from a restaurant of either type and my ingredients are quite limited here. Another favorite soup is my chipotle corn chowder. I cant wait for spring because making 5 gallons of soup every day is getting quite old.

I posted an oyster spinach dip in recipes that rock 2008 my favorite appetizer ever, a must try!!