SundaySous

I found it and enjoyed it, Thank You.

Be interesting to see the production credits on this one. As in which names are not there that were in every other episode. As a Chicagoian it's kind of insulting to see the lack of effort put forward. Blame it on what you have to work with? How lame is that?

source Almost 22 million pounds of beef recalled about one years total production for this company. I can't help but think this is not the last we are going to hear about this.

wow lotta good info in this thread especially yours andiesenji Thanks. Is it just me or have the prices of North American oils like peanut, sunflower and canola come down significantly to what they were ten years ago?

What is the best way to resurrect frozen mac and cheese. I've been steaming it for best results. Who am I kidding I think I have only frozen mac and cheese once. I have been steaming stuff as opposed to radiation lately though

Source I wonder how the bacteria in my Croatian yeast would react with the bacteria in my Hungarian paprika? I wish I had the energy to make some right now.

Big fan of deep frying using sunflower seed oil. Even the cheap store bought frozen French fires taste lighter. Must have a high smoke point because I routinely set off the smoke alarms, always pushing the envelope. Haven't set one off with this stuff yet.

I'm a big fan of this. When I was working a 9 to 5 I almost always stopped at one of many stores on the way home. Were talking public transportation too. One of the advantages of living in a congested urban area. Really good on the pocket book too. I through out less. Many stores sell a few items at cost to get you in their store. If your going to the store 4 or 5 times a week you can pick off these staples pretty easily.

From this article. I wonder if they want me to send them my fecal matter just to be sure?

Thanks for sharing the leads, SundaySous. I'll keep you posted about any progress I make and I'll pass along any useful information I can find. I saw your post on LTH Forum and thought I'd try eG as well. There's got to be a way to break into the kitchen . . . . Good luck and thanks again, CB ← Learn Spanish too. And you may be interested in this: http://chicago.craigslist.org/chc/fbh/438269619.html no it's not cooking but what the Hell, look good on the resume.

Reducing sodium does not mean eliminating it. I just looked at the nutrition label on some store bought. 2 slices = 18% of USDA recommended something. Who knew? Wonder what my bread RDA is?

Wow we might just be the same person, I'm trying to do the same. I'll keep you posted. In the mean time have a look at these guys: http://www.ksmstaffing.com/contactus.html Temp service with new office in Chicago. There are supposed to be others and when I get off my butt and find them I'll let you know. These guys may be worth a shot: http://www.leye.com/employment/employment_index.htm They want culinary school grads but they will talk to you. Ask them for advice. They are professionals and will take you seriously. Join this forum and ask the same question here: http://lthforum.com/bb/viewforum.php?f=17 This will cost you $305 The Illinois Food Service Sanitation Manager Certification certificate. If you serve food in Illinois you are not suppose to be open unless someone has one of these and is on the premises. It won't get you hired but it will show you are serious and will be one more thing in your favor. http://www.nraef.org/servsafe/ almost forgot: http://chicago.craigslist.org/chc/fbh/ edited because I almost forgot

I don't know about you guys but I'm going to go make some Ghee, cya later.

I'm guessing Hung will come up with something Vietnamese/French or visa vie . Something you might get in Saigon but not Ho Chi Minh City. Think French Bistro on the Purple River before the river turned to an open sewer complete with industrial waste. Looks like the next challenge will involve impressing quite a few of the past judges. Wonder if Bourdain suffered any anxiety while filming. Something that really impresses me about Hung is his ability to access the challenge and then dive right in. Seldom lost and while he has been judged to miss he believed in some of those misses and was not shy about defending them.

Doh brain must have been on hold again. The CIA's "The Professional Chef" Series. Textbook, instructors manual and study guide. $122.50 + shipping.

Have a look around here. Download the study guides for the certification exams. Might want to take a look at what they offer course wise as well. Should give you an idea/outline of what and in what oder you might want to teach.

Hung likes Hung and not in a healthy sense.

huh my second guess was bait. I want one.

Still hot as in right out of the oven hot? One Mr Alton Brown mentions that you have to let bread rest one half hour before slicing so protein and starch structures have time to set. My guess would be there is some kind gas exchange thing going on which might carry over into your tummy. Just a guess though. I'm also guessing most warm bread in a restaurant came out of a bread warmer and not an oven though. Kinda shoots my first theory straight to Hell huh?

I wonder if the decline in quality has anything to do with the homogenization of US beef? It seems like it all tastes the same. When I was a kid I remember beef tasting different depending on what part of the country you were in. Could be the cigarettes and the Scotch but now it all tastes the same to me.

Ya know even though I can hardly speak my native English this could be a big help to me. I'm trying to make my way back into a professional kitchen and trust me I'll need to understand Spanish.

Slaughter houses use disposable "jumpsuits". They are made of some treated paper. I'll bet your supermarket could get you one. If I was going up against 2 dozen hens I think I would invest in one. You mention raccoons? I would dump the remains tightly sealed in some commercial retail dumpster. Maybe some place you ate at and swore never to return. In these circumstances I think you could go back on your oath.

You have what are known as stewing chickens. Very tough old birds. Look for recipes along those lines. This site and this site look like they know that of which they speak. Stewing chickens would be a good way to learn. I seriously think the only thing I would use them for is to make stock though. I would rent mom a good movie, maybe three and do this in her back yard. If your condo association is anything like the ones I've had to deal with they will have a swat team storm your place if they see you with live chickens.

I understand the faux pas about touching rims and plates, etc, but if it's really that big a deal how can you deal with the obvious issues of cooks and chefs touching your food (probably repeatedly) with their bare hands? Is it OK because it is out of sight/out of mind, or OK because it's their job and they are seemingly going to be more concerned with sanitation? I mean, yeah, it's kind of gross, but really, what do you think you will "catch" if you drink from a fingered glass? I mean, you ever seen the "clean" water that comes out of the dishwasher sometimes? It's scary at some restaurants. Not trying to pick on you, and I'm not trying to justify behavior of bad servers, just seems weird to me... Well, it doesn't seem "weird" to me. I sit there and watch the servers bussing other tables and they pick up all the used dirty glasses at all the other tables by sticking their hands down into the glasses. They handle used plates and silverware with bits of food clinging to them. And then they pick up the glass I'm supposed to use and set it down in front of me. Whatever you call it, it's lazy, dirty, nasty, careless, thoughtless, whatever, not to mention completely unnecessary to handle my glass by the rim. Obviously I know that the cooks in the BOH are handling the food. I can certainly hope that they wash their hands frequently. And even if they haven't, it's highly unlikely they've handled used glasses, silverware, plates, etc., from the last thirty people they've waited on. And as to what I think I might "catch" if I "drink from a fingered glass," I think that if the person that just left the table next to mine had a really bad cold and if my server picked up his glass by sticking her fingers down into it, or grabbed the used silverware and plates and picked up the napkin that the customer just blew his nose into and THEN "fingers my glass," I think I might catch a miserable snotty cold. I mean, just handle my glass down toward the bottom. Is that really too much to ask? ← Waiting tables it used to drive me nuts when the other servers would throw my bleach rag back into the bucket of bleach water. I think many of them thought those rags were only used to clean your station before you went home.

When I was a kid you would see it occasionally in supermarkets or special order it. I wonder if your butcher/fish monger could get it. Of course when I was a kid there was no Mc Donalds yet. We had a neighbor that grew up in Boston and she used to serve it like once a month. Man I miss being a kid.