SundaySous

Never worked for the clown but the only thing I could think of where an employee would use salt would be on the fries. Which are at least 15 feet from the burger stations. OK I can't help it. Was the hambuglar questioned, I understand he has issues.

I worked with a chef that worked with Chinese chefs that would use steel spoons to true their knives (cleavers every last one of them used cleavers). He thought they were kidding when he asked for the steel, they weren't.

I saw on some cooking show that some railroad found the ingredients stayed put better if they used a diagonal cut. Who knew?

I guess it would be called 'rindage'. or perhaps fromage :-) I've thought of donating cheese to a favorite restaurant in Fernandina FL that resolutely refuses to do the cheese thing. Sort of shame them into it. ← LOL it starts with wine, next cheese would your own ingredients be far behind.

Curious how well do you know the client? I only ask because while working in shipping and receiving bogus claims were part of the business.

Now that is the mark of a good PR department.

Anyone else see charging corckage for bringing your own cheese plate becoming a trend.

Thanks for the heads up, really interested in vegetarian cooking lately. What's also interesting is that a google search of "Miso Master organic country barley" returns this thread as the fourth hit. Three days old and it's the fourth hit you can't buy that kind of recognition.

During training I was subjected to K Rations. I remember the dates on one of the cans being 1950 something. This was in 1980 BTW. The nice thing about K rations was that they were not MREs (Meals Rejected by Ethiopians). I was in the Air Force witch liked to pretend to be very cost efficient. We would actually have one guy responsible for collecting the P 38s. That's right we could not go out and learn how to call in air strikes until every last one of those P 38s was accounted for. We actually had a mass briefing where they brought up the fact that we were using too much toilet paper. Brought back memories of basic training where we spent about a half hour training on how to use toilet paper. The briefing was one of my fondest memories. Here is a LT Colonel admonishing us on our use of toilet paper, if only his mom could see him now. Here we are about three hundred of us standing at parade rest in the hot Mississippi Sun and doing our best not to laugh. Two weeks earlier three dormitories were demolished. The same dorms they had just spent a year rehabbing.

*Heads to the park...*

Show her this thread.

It's threads like this that make me miss my Planters Peanut's peanut butter maker.

Shssh no tell anyone I'm broke...

You may want to consider contacting The United States Postal Service, UPS and Fedex for consultation. They actually have an interest in seeing what you ship get there in one piece.

Thanks for the heads up. I wonder what the premiere chefs pre 1986 would of thought about the impact of the internet and digital media on the trade and training?

I so wish I could find the article from the Chicago Reader by some some University Professor that slighted Charlie Trotter's in Chicago. From what I remember this couple decide to splurge after receiving $400 for having something of theirs published somewhere, (they never mentioned what). The Chicago Reader comes out on Thursday, (officially Friday) by Saturday no less than 17 staff members were fired. My take on the article was two people who wanted to absolve there "hippie" souls for actually going out to dine well. That and getting published in the Chicago Reader. I've never dined at Charlie's, I probably never will but I can't help but think that article impacted the service. *always waited for the Chicago Reader and or the authors to respond to what happened, have never seen anything from either...they must have found the 17 better jobs growing organic sea urchins or something*

My uncle got a job driving a truck for a meat market during WWII. He was only 13. When the police finally stopped him it cost his boss a pork belly (bacon slab) to get him his drivers license. They wanted more but the story goes that his boss had to explain to them that there was no way he could explain the loss to who ever was in charge of rationing.

You left out the lemon juice.

I recently inquired about access to the digital library of the CIA. The reply I got was that it cost $900 per month and is geared towards corporations. The school that makes a collection like that more accessible to individuals is going to make serious longterm relationships with people all over the industry.

Yeah most liability policies demand a drug test for anyone BOH. No drug test no coverage.

If I could only afford one and I was going into the hospitality industry on the cooking side I would opt for the Culinary Institute of America (CIA). The fact that Cornell associates itself with the CIA says much of their faith in this institution.

The Brown elephant @ 5404 N. Clark st, Chicago has 5 bread machines all priced $5 or $6 a piece. If your there at 11:am I'll be the other guy looking at them.

And when he says custom insoles I think he means go to a podiatrist. Tell him/her about your work. You may have to break them in. Mine seemed to cause more pain for like the first 3 or days but after that a noticeable difference.

I'm really glad this topic came up. After not cooking seriously for a good ten years I've taken it up again. It never dawned on me they changed the product. I thought it was me and old age or something. I would of never thought of making my own. And looking at my recently purchased bottle it says "Aged in wooden casks for 18 months."

Dares ya Anybody ever poached fish in a dishwasher?