JimmyWu

Mister Muscle in the oven (thru Sysco)....bleach solution in the fridge. Nice web page by the way! -Jimmy

That's quite a piece, very nice pick-up ! I'd say use it, it is worthy of a wall mount for sure. I've always had trouble keeping things as closet queens. An heirloom has much more meaning with the patina of time. -Jimmy

Good one....I think that my point/joke/sarcasm was missed. You can't really taste a croissant,cheesecake and the like till they're finished. Rock-on Randi -Jimmy

I've been in your position and know this to be true. Keep doing what you do... your heart and soul are in it the same clientele is the same clientele opinions bring more opinions sometimes clientele bring recipes be seen and thanks always follows -Jimmy added to note ... Show me a pastry chef that tastes everything before finish, and I'll show you a charlatan.

and the bane of the FOH.... 86'd. -Jimmy

I'll ditto on that Toby.... In my brief years in the foh, it was touchie feelie out of necessity. I doubt patrons want to hear worker bees chirping "behind you" every couple of minutes. Dang...Why did I leave ?!?!? -Jimmy

In restaurants you develop peripheral vision, most of the time you're aware of your surroundings. I know who's coming down the line for the most part, even before you declare yourself. I was once in the middle of a brunoise all hunkered down and had a newb slap me on the back as she was passing by. It scared the @#$# out of me !!! My knives are sharp, and I'm fast with them. Please don't touch me.....LOL -Jimmy

At camp we have to plan on 1.5 portions per child, extras they call it. Whatever extras or seconds that don't go out we turn into other dishes. The leftovers are convenient in the use of lateral cooking. Chix. breast sand. === Avglolemono soup Marinara sauce === Cream of Tomato & Artichoke Baked potatoes === Potato skins -Jimmy

I use them too... "behind you" "coming thru" and "hot stuff". I worked with a chef that would call out "Hot stuff burn ya and laugh". I use "coming thru" alot now, my chef talks and points with his knife. Which to me, a very bad thing, LOL. Last summer, I called out "Hot Stuff" while carrying a hotel pan of food. One of the retired part time ladies turned and said "Oh Jimmy stop bragging". I thought she was talking about the food. It took me a few days to figure out she wasn't. LOLOL -Jimmy

Sashimi and Sushi... mix in a little Tempura and re-do your vows !!! -Jimmy

Yes...The Wikipedia does do the dish justice. As Tokakris stated marinated pork rib meat w/ scallions and pickled ginger (I think). I've not had it with pork belly. As a couple of side notes.. My aunt does make a great pork belly dish called Rafute. It's made with all the usual ingredients, awamari or sake, mirin, soy, bonito stock and sugar. I have trouble getting anything under a 50 pd. case here in the states, so I substitute country style pork rib for the dish. I'm kinda stuck in Rafute mode right now !!! My mother has the butcher cut babyback ribs across the bone into little riblets and adds them to her Japanese style curry. -Jimmy

Here's a pic after transplanting... 20 types of tomatoes are a good thing!!! -Jimmy

My vote goes out to Okinawan Soba ! -Jimmy

Good advice given !!! A coffee filter (nouet) works in a pinch for a bouquet garni, and a commercial size coffee filter (blanchet) in a strainer or chinois. -Jimmy

Wood would be the choice material... I might be mistaken, a stainless steel cabinet will rust with iron sitting on top of it. -Jimmy

I use a Lodge dutch oven... but a Fry Daddy would work as well as be cheap. -Jimmy

I've been purging my kitchen of non-stick for stainless steel, carbon steel and cast iron over the years. I've find it easy to clean cast iron by adding a little bit of water and resting on low heat for a few minutes. It deglazes the fond without hurting the patina, and tends to wipe clean. My latest purchase was a Lodge 5qt. dutch oven. It's been used to deep fry tempura, roast beef and for chicken/andouille gumbo. Clean up has been easy. -Jimmy

My last boss didn't cuss... but he threw things. My current boss does...and sometimes I wish to throw his food out. -Jimmy

Tomatoes at 3 weeks... http://forums.egullet.org/uploads/12052572...5754_724411.jpg http://forums.egullet.org/uploads/12052572...1_5754_3238.jpg The sweet smell of success !!! -Jimmy

Yes... That would be a good wet age. -Jimmy

helen- thanks for the tip... Where's Chiba prefecture ? I have been to Okinawa a few times and the mainland once. I'd love to move there !!! -Jimmy

Pasta Puttaneska ....Caesar Dressing....Anchovies LOL -Jimmy

Nabisco saltines in Md. crab cakes. -Jimmy

Never...never... gonna burn myself again, yeah right !

Okay....here's an update on what's been going on. I attended a meeting on the new health regulations concerning resident camps, It was held by the NCDENR. I had planned on talking with someone concerning chefs using produce grown in their own gardens. I even made up my own little HACCP plan to present. I've always been concerned with the "BY FROM APPROVED VENDOR" rhetoric. Here's what I found out. In the state of N.C. you can grow your own and use it. You may also buy produce from Farmer Markets. That being said it's full sail ahead... I will try to keep it small this year and keep expanding. I have 20 varieties of heirloom tomatoes germinating right now, about 100 plants in all (Thanks to a very gracious member of this forum !). We will also grow radishes, sunflowers, pumpkins, watermellons and strawberries to start. In order to keep this little project alive it has to succeed, so we are starting small. We have 6- 50 gallon planters that have housed herbs. 3 of those will be used to grow different types of cherry tomatoes, the rest will continue to house the herbs. Along a fence line we will plant sunflowers. We'll border the concrete with low growing strawberries. In the beds will go some of our indeterminate type of plants. This area is called the "Therapy Garden" and kids will have daily access to it. For now it's a small part of a program that I invision. Behind the dinning hall will be the majority of our toms, and some other misc. veggies. The pumpkins and watermellons will be in an isolated field where they can just sprawl and hopefully grow. Thanks for the support ! Jimmy