Mr. Delicious

That's also the name of one of the better restaurants in Key West FL but they spell it as La Te Da. ← I thought that was a gay bar down there, my sisters and brother in laws where in there a couple years ago, didnt know they serve food.

My mother just got one last week, not sure what model but she has been quite happy, its easily 5x quieter that what it replaced. My sister and brother in law have one also. His father sells appliances and has 2 one inside and one in the garage. So I think that is the right decision.

I was in Tallinn several years ago, wow what a beautiful place, my brother in law is british and this is where we went for the stag party. I know nothing of estonia, except that some of my family is from the area. The most beautiful women I have ever seen were everywhere there. It was a trip I would never forget. I ate at a wonderful very upscale restaurant between old town and port I think. Anyway it was basically a tasting menu that was several courses, very avant garde for estonia in 2003, in my opinion. Everything was very local, mostly french technique, there was a nightclub upstairs, thats about what I remember. Quite trendy though, curious if its still there.

I was fired from my last because I was opening my own business, I told him what I wanted to do, then it happened faster than expected, when I signed a lease he was pissed and I was called a liar.... Anyway I was let go after giving a 2 month notice because I wasnt focused. I now sell them their desserts, but never heard the words i wanted to hear "Congratulations" I did just have a good friend who had been promoted to a GM responsible for supervising 3 company restaurants in south florida and was then fired 2 weeks later when his resume was still online

Thats the school I attended, however the restaurant had very little to do with the school, basically just shared ingredients, I graduated in 2003 and now own a bakery in my hometown in North Dakota.

There was one off of Glades in Boca, formerly a California Pizza Kitchen, but I havent been in that area in years, how sad, their pastrami rueben was my favorite, I could never finish it in one sitting though. Me and some friends would go whenever in the area (when attending Florida Culinary we had field trips in the area) my friends would be the only now jewish people and hands down we were a third of the age of everyone in there.

I just saw this on the msnbc special, they were talking how new menu items take about 2 years to hit the market, isnt that well after the trends, when did BK and hardees make these huge burgers?? My father is a former franchisee so I have grown up with McDonalds, seen all the failed new items, and the only successful items I remember are the iced coffee and snack wrap (if thats even a success) and those are both brand new. Where is all there research and development going?

I have the 6" altons angle, love it, best anniversary present ever, I also bought the electric sharpener as well since some relative thought it went in the dishwasher and chipped it, all is better now though. I just wish I wouldn't have opened a bakery so I could use it more.

Here at my local grocery store, (actually the most upscale one) they had vidalia onions and upon looking I saw the were from the pacific coasts and rocky mountains. I went to culinary school with a former Miss Vidalia sweet onion pagent winner, and I thought Vidalia onions could only come from certain counties in Georgia. Is this the truth, should I call and chew them out??

Excellent point. Hook up with the pharmaceutical reps. They have exspense accounts and often bring in goodies for the whole staff of a Doctors office. ← I own a cheesecake bakery in a much different market but similar location (proximity to hospitals) drug reps are huge for me, I would say that they easily account for 5-15% of my sales, last year I shipped 90 cheesecakes nationwide for one rep in the end of december. I do think your sales are low, also you can look into selling desserts and such to other restaurants, that makes a big difference for me and they are consistent sales.

That sounds great, justa wondering what the ingredients are and how different it is from cheesecake batter. This book is my next purchase after my kayak.

I used a parlsey, garlic, salt, rosemary, oil and sprite marinade for chicken, I think the bubbles help speed the marinating too. Flavor is there but not overwhelming.

My father serves a spinach salad at his restaurant that is delicious but the non-educated cooks (for lack of a more dimeaning name) have a hard time mixing the dressing. Every time any of us order it we get just oil, is there an emusifier that would help fix this or does he just need smarter cooks.

In this case, Pam did specify "I'd love a non-chain, non-burger choice. Please." ← True - sorry. But then she got a series of chain suggestions. Specifically Daves' which we first encountered at Taste of Madison, where it's chain-ness was not obvious. Somewhat disappointed later on, when we went to one in ND and experienced the usual chain service, beverage list, and other chain attributes. Oh, well. On an unrelated ND note, I was flying over the state once, seated next to a woman who had the whole place as her territory, selling cosmetics. She characterized it as the "giant concrete cow state." Most cement cows per capital she'd ever seen. Can any one confirm or deny? ← There is the worlds largest holstein just west of Bismarck in New Salem (Salem Sue) and there are also a few other large animal sculptures; buffalo in Jamestown, walleye near lake sakakawea, and a turltle in turtle lake.

Pam, Space Aliens is definately worth checking out, especially if there are kids with you. If you get time Bismarck is also worth your time, I own a dessert bakery, and there is also some great food here as well. Next time I get to Canada, maybe for a trailer park boys comedy show or for a fishing trip, I will have to get recommendations for some food in regina or saskatoon, I have never eaten anything exciting up there, and it gets even worst the farther north you go. Its been interesting to see the increase in Canadians with the change in value of the dollar.

Wow, I didnt know this many people had ever been to North Dakota. As a ND native I can help you with some recommendations. I dont get to Grand Forks at all, so I cant help you there, but Fargo..... Littlefields in West Fargo is great, high school friend is the chef as well, never been dissapointed. Saffron is delicious curry. Hodo or Hotel Donaldson is great (only had apps but scenery rocks, also best hotel rooms in the state). Space Aliens is a local chain with better barbecue than famous daves (founded by my father too) and they serve my cheesecakes (I own a bakery in Bismarck). Paradiso is horrid "mexican" food in my opinion. Yuki Hana is pretty good (great for ND) sushi. Fargo is a great food city compared to Bismarck we are at least 10 years behind, diversity is not a word ever used in Bismarck to describe food. Give some feedback on what you think of the food.

Now I know this beer is far from new but until recently it was only available in bottles locally. I had it canned yesterday and the blueberry flavor was amazing, nothing like it is bottled. In my opinion the best bargain beer, not to mention its probably the most local beer available (New Ulm Minnesota). Drank way to many last night on the canoe.

I was quite uspet to see my price of Cream Cheese go through the roof. Where is the price nationally? I paid about $30 to $35 for the last year, now its $45 to $48 thats for a 30lb block. I do go through about 200-300 lbs a week so its good volume. Is this really the effect of gas prices or what?

Did anyone go? was it worth it? What was it like? Would you go next year? Im still upset I didnt go.

I decorate cheesecakes for weddings, this girl wants one that is just a small 7" for decoration, on top of a 9" and 12" that is fake, I am not sure what to use, I dont know what fondont will stick to. Will fondont stick to foam or is there something else I should use. To top it off its June 23 and she called me June 6. Any advice?

Anybody tried, it was available last spring here on tap, and this year it is also bottled, similar to blue moon, but also has lemon and lime. Curious if anybody else enjoys. http://www.anheuser-busch.com/press_room/s...eat_022707.html

Isn't he like 23 or 24, thats what I had heard. That makes me feel worthless or at least jealous, what an incredible opportunity. I would love to hear more on him, what did he do before??

The fish turned out great I did use rendered bacon and raw bacon and both cooked up great. I somehow forgot my camera but will smoke more within a week or so, will post pictures then.

I consider my greatest asset from school was the skills to learn, I now own a cheesecake bakery, where I have learned everything from trial and error, something I could have never done without my degree. Its amazing to see where the friends I graduated with have gone, what careers they have now chosen. It does seem that the couple of us still in the industry (5 years later) are doing alright, either by pay or what we have learned. I always try to tell people the real truth of the job, and tell people to try the job for a couple of years before dishing out 50k for school.

For pike, I suggest to send it back in the water... I have never been able to get rid of the muddy flavor of their flesh... and anyway they are full of bones ← Here in North Dakota or in Northern Saskatchewan the pike have a very clean taste. From what I have seen people prefer the pike (when they dont know which is which) I prefer pan blackening them, best damn sandwich ever. My father is kind of a local fishing celebrity here and did a segment on Tony Dean Outdoors on how to remove the "Y" bones. But I dont know how to still. Lake trout and whitefish are quite good smoked. Whitefish especially is great any way its prepared.