SundaySous

Yes you need one. You don't need to keep it on your counter but you need one. Find a restaurant liquidator and buy one from them.

Alchemist "The wise man is the one that knows he knows nothing." some wiseguy

With out reading the whole thread I don't deserve and answer but I shall ask anyway. Has anyone had a meal prepared by him?

*slaps Mitch on the back* Welcome.

You bring up an excellent point I wonder how the restaurant covers the liability in this situation. I've heard second hand of course Gal Grand while at TRU in Chcigo ask working chefs to intern for 90 to 180 days to be considered. I know she has trained many culinary students but that's a different story. I wonder of the former was some kind of interviewing tactic.

What ever you do don't store the old one in house, garage or shed. There is a reason they changed the fittings. I would drain it and change the fitting. I'm sure you could sell it and recoup any expense.

Oops To make up for the first oops. I don't mean to promote that site but it is specific to Chicago. Well that and they are like minded people.

Q&A Fridge. I've only been a member here for two weeks, post more than I should be allowed and should be charged a fee for all the information I have received. (aware of this link and will use it after a few more birthday commitments have passed, damn kids have expensive tastes these days) I've been looking through The Q&A fridge lately with much fascination. Somewhat like a time capsule. Am I alone in that Forum?

I would feel a deep sense of regret if I did not expand on Harold's and I detest regret. harold's and "chicken parts"

Bradley Gene Smith I think you have piqued our interest, I sense a week of Fried and otherwise chicken liver reports from Chicago.

from your link: "We can not guarantee the color of the stripe on the towel. (20"W x 28"L)." These are my kinda people.

Harolds ?

My bad, hometown fan. * Chicago *

I fear what A Brown had to say 3 years ago is largely true today. Sadly I think even Kitchenaide mixers are going this route. Plastic gears? I really hope those Rival models especially the $50 one are an exception. I really wonder if this is the same in Europe? Cause if they are getting quality, I mean you buy a food processor and it lasts 20 years then I am upgrading electrical to what ever I have to so I can use it. I am the proud owner of a 1958 Waring Blender. If I see anything like this at a garage sale consider it mine.

I find it interesting that the city of Chicago is debating charging bottled water companies that use the City's filtered water something like 5% tax per bottle. I guess these companies are paying for city water and then dechlorinating it and reselling it. Not sure if you know Chicago but they always get there piece.

Do you live in Chicago now? Where is your citizenship from? Kendall College is considered the best school in Chicago. If you have experience there is demand here constantly for Pastry chefs of all levels. There are more than a few employers here that would pay your way. Once here you are eligible for their Study Abroad Program. Here is their Scholarship information.. When they say "eligible non-citizen" I think they mean have a student visa. I've been looking at them as well. Still haven't gone in and talked to them. I'm told they have many "mini" courses not listed on their website. I've been told they have classes going on 18 hours a day. You may also find these classifieds useful.

Growing up say about 6 to 8 years old I would eat at a friends house. His mother the cook liked to drink Vodka, lots of Vodka. If you were invited over you might get a great meal and other times you were taking your life in your own hands. Back then you would never think of questioning an adult. If the meal was off all you could hope for was that it was burnt to a crisp. Undercooked chicken? Why you sat there and ate like a good little soldier.

I think another variable would be all the money being spent rebuilding NO. A lot of that money is labor which tends to turn over a few times in a local economy. Can you imagine what carpet salesmen have been earning? Is it possible the locals are being counted as tourists?

Second post at top of this page. Anybody steam there hot dogs?

At first I laughed about the hotdog tongs. Brought back child hood memories. And then low and behold I have a pair in the "other drawer". As far as indispensable item a friend showed me how chinese cooks he worked with would use stainless steel long handles spoons to true true their cleavers.

meh ya live and learn. Other couple at least him sounded like he lacked social skills. In your shoes I think I would be heavily medicated when I dine out. You think that guy was upset with you you should see me heavily medicated. Waiting tables at one casual and one upscale restaurant I can think of at least two people with similar situations. Both let us know about sensitivities in advance and shot for less crowded times. Now that you mention it thinking back about peoples behaviors there must be many like you that suffer in silence.

"Why did they continue to ration meat for so long? And why is it that when I think of "rationing during the war" I think only of England? Was that the only place it happened and if so why?" Live Stock on the European Continent and much of Asia were decimated. Locals reasoned advancing armies would confiscate theirs so would slaughter even the breeding stock. So you had to repopulate almost 1/2 the worlds livestock. I believe this is how the 4-H clubs got their start. I'd be surprised if any Allied or Axis country escaped rationing. From what I understand every Axis occupied country's industries were required to "gift" 50% of there production to Germany. We even had rationing in the States though for food I think it was largely for show.

I live in a densely populated, ethnically diverse area of Chicago. At the Ethnic markets I think a 20 lb bag of rice costs $5, 20Kg of flour $8. Pakistani neighbor tells me she can feed family of four for less than $10 a day. I should find out how much time she spends in kitchen, I know she works.

Really, we have many suppliers of hot dog buns here with 1/4" bottom buns. (huh bottom buns, giggles)

Did Sarah wrap hers' in foil by any chance.?