WHT

The interesting thing about seeds over the last seven or so years is it has gone from just directions on the packages to wording akin to software licenses. Whether or not you can save the seed from a crop or cross breed lines of seed all spelled out in exhaustive detail and this is on the stuff you get at the hardware store in the little envelopes, can you imagine the wording on commercial seed? It might be an interesting thing to check on a web site or find out from a farmer.

There was an article in The New York Times last week that said thus far there has ben no proof that GM food has caused any problems. Either in people or the environment. If I can find the story again I will post a link.

The only way that would happen is if we can change the laws of physics. Metal reflects radio energy as do some stones and gems.

I thought that was more flexable than a cracker.

Some of the eggs I have been getting lately have had information printed on the shell. The plant they came from and date produced printed in dot matrix in red. Keeps you from guessing what eggs are older.

Also try www.soupbase.com they have almost any type of soup base you ever could want!

There are several companies that make engineered oils and additives. Everything from butter flavored grill lubricants to additives to extend the life of fry oil. The National Restaurant Review often has advertisements from several companies offering products that would fit this category. Granted I have yet to see anything that claims a smoke point of over 500 but that too me seems high enough for most applications.

Most restaurant supply places sell it. I buy mine from www.rlschreiber.com or check www.thespicehouse.com

Pork Roll with American cheese and raw oninon on a toasted roll.

No salt, I think everything is pre salted unless you order of the bland menu. That would be a hard one as so much of the menu is from powder or in some other form of pre-made product. If you are on sodium restricted diet any of the chains wold have some problems with that. I spent two years working graveyard shift in one in Ocean, NJ. Like the guy that wanted his NY strip cooked well and his definition of well was like shoe leather. Sure you want to pay for a ruined meal go ahead. We made the nachos in the microwave, at 3:30 on a Wednesday night wanted them done in the oven; he did not want them bad enough to wait the half our for the oven to come to temperature. The guy that ordered the eggs over easy with no fat but ordered extra sausage but was “allergic to fat.” Got his eggs only because I had read the solution in a book some time back on things to do to annoy people.

The idea that the customer is always right goes back to Sears & Roebuck and other early mass retailers. The idea is that if you do exactly what the customer wants it will build loyalty but often has another effect; and that is it attracts a base of customers that is cumbersome to support. In relationships outside of servitude paid or otherwise seldom works.

If you don't wish to eat what the Chef serves, you should go to Denny's ( a chain). However even Denny's would not alter what they served when I asked. ←

I think that if the customers’ request is reasonable it should be accommodated. People that have to have salmon done well and other things we would find distasteful are not worth loosing sleep or time on. People that make outlandish requests like eggs over easy but no fat or butter can be used; no onions in french onion soup; no onions in shrimp Creole or better yet no butter in sauce béarnaise should die slow lingering deaths as expediently as possible.

How about $7/lb? http://www.secure-kew.com/grimaud/display.mv?1099018927 ← How about $5/lb? ← Market just called $3.99 lb un rendered. How hard is it to render? ← Not hard at all. Put in a double boiler and melt until is flows and skim the junk off the top.

Here in Chicago they only sel the 145% because of some inane law. Anyplace else Everclear and its cousins are 198%. Ten years ago in NJ a 750Ml went for about $18.00 a little high but liveable because of the purity.

Just thinking the same thing.

Yes, but they use CaO and water... if my chemistry education serves me right, that's what welders used to use to produce acetylene. So, if you want the coffee just a tish warmer, light a cigarette and place it nearby ← Nope, Calcium Carbide (CaC2) like what miners use in lamps.

Most coffee makers feat the water to 185.

An ambitious undertaking to say the least, Sounds like a good menu. Just a heads up on using the word Kosher or Kosher style, a friend of mine had a chicken joint and started to advertise “Kosher Style Roast Chicken” The local rabbinical board sent him a C&D. they took issue to the fact that his joint was misleading the public. One the East Coast when I worked in Elizabeth NJ they had a couple of trucks like that that made the rounds to office and manufacturing complexes. Some were rather good and were as you said; “mobile restaurants” while others were purveyors of warm death on a stale bun. Keep your menu small that way you can concentrate on the quality, think In-And-Out Burger or Maxwell Street Market. This will also help on food costs, as you will have less on hand to spoil.

I have found the forks!!!. Thank You so much. ← Your welcome. If its out there I will find it.

Try the following www.wellscoffe.com www.balpex.ca www.ashwood-timber.co.uk www.rofson.com

That’s what I do. I know in most places that is a larger pipe, 4” or better.

Call a couple of restaurant supply places. It is a common item on the east coast. If they sound like they don’t understand describe them, as there may be other names.

I would put them in for recycling, most of them are made from aluminium.

Krylon makes a paint just for plastic. Most home centers have it.