WHT

I just picked up one at Target for $12.00 Timer, Temp. and target temp with alarm. 32-385F range. The down side is there is no way to adjust the calibration. It seems a bit off on the low end. The probe has a spun wire sheath protecting it. Might be good for BBQ work.

The Roadkill Cookbook.

Have you told Charlie Trotter about this? I doubt it.

I think this question has been ducked before.

Restaurants USA, the official mag of the NRA.

15 years ago when I was in the game depending on the station you might. We had a second string run on sauté because of all the memo line stuff. The sad thing is most of the servers where not coherent in the directions they gave. Part of this I blame on the POS system the other was that it was never standardized. As an example some waitrons would take an item memo in what was to be taken off and then memo in what the customer wanted. So if you had a Xburger that came with Lettuce, tomato, raw onion, Swiss cheese, bacon and special sauce. The might have the ticket read: Xburger Med. Rare -Sauce -Onion -Bacon -Swiss +Can. Bac. +Mayo +Mustard +Provolone Rather than: Cheese Burger Med Rare -Onion +Provolone +Can. Bac. +Mustard +Mayo An over simplification but you get the idea. The later of the two (assuming no cost difference.) is easier to understand and work from. Less to read and if you are weeded. Also you don’t get some PHB trying to tell you “That’s not how to make The Xburger.) and having to explain it on top of cooking it.

Same here! 15Min. Maybe if I like the place but not more than that.

I think it all comes down to interference. In the crafting of the food or the flow of the kitchen work. Anything that throws it off becomes a problem. A good deal of people think that they are the only ones asking for something different and what harm could that be? The slippery slope is one you do something you have to keep doing it. Not bad in an independent place, murder in a chain. Too many rules already apply in the chain scenario. Such as the veg. For the stir-fry may be proportioned and removing the carrots throws it off even if they can find and add a little more of another item. It isn’t so bad if the vegetables are done in mass and kept in a Bain but that is seldom the case. Funny that getting things added is often easier than getting things removed. Just because the do it at Jack’s down the block does not assure you that they will at Jack’s in the next city. When items are made to order there seems to be a bit more slack. The chances are better that the mushrooms in burgundy sauce are made rather than bought in 5# tubs. In the later case they may not even have mushrooms any other way. Even if we keep the idea that the request is reasonable too many at one time can slow down the operation to a crawl. If the cooks are trained to do things one-way and have to refer back to the ticket to check on the variations. This is not even taking into account servers grabbing the wrong item. The more changes, the more chances to make a mistake. I always have loved the people that tweak an item then after tasting it decide they don’t like it. Maintaining a balance is hard in this situation. SOS is not that big a deal but some of the things we have seen would make even the most seasoned cook wince.

You might want to increse the amount of sugar slightly to compensate.

Brisket, corn bread, greens and macaroni and cheese.

So you think you can't plagiarize a public domain document? I was speaking from point of law not point of fact. What side of the argument do you want to stick to?

I have never had that problem. Maybe there is something off in your recipe? Or something off in the environment? If you have to force them to dry try an oven set to 200F.

I wish that was true in my case. I know of lots of others in the same boat. I am up 2 or more times a night to smoke unless I am really in a deep sleep and that doesn’t happen often. Also some of you seem to be forgetting linked behavior. I know quite a few social smokers that only smoke in bars.

Welcome to the wonderful world of work for hire. A whole new set of rules!

You raise a good point. Legal definitions in this area get real strange. What a trademark, service mark or logo are versus fair use. What can and can’t be protected and how has undergone some big changes in the past 5 years. A lot of the latitude has been removed. Maybe we can get a Food And Law area going? Edited for spelling

To a great extent I have been working with loose-leaf binders and boxes of file cards and scraps of paper. What you would expect if you where the recipient of generations of recopies. I don’t think that most of what I am dealing with is an intentional attempt to deceive. Why keep the box when you can scribble it down on 3x5 cards. This makes it a bigger problem as you might imagine. Exercising due diligence to make sure you’re not stepping on toes. I can see how much more frustrating your situation is. You have contact with the people and they have represented them as original. In some cases I don’t even know who wrote down the recipes and may never be able to. It’s not as bad when you can match the handwriting.

I get your point but you are wrong. Plagiarism is a definition of a copyright violation. You can plagiarize part of a work and it is still a violation of several laws. The ABA has some useful information on their web site. Not in a great deal of depth but enough to give you a better understanding.

That is one of the problems I have with a cookbook I am working on. It seems that some of the “family” recipes I have been given are from published works. In most cases I think they where modified works of the original. In other cases they seem to be direct copies from old cookbooks put out by some of the food manufactures. In this persons case I think she was being lazy and deserves to be let go. Too much cut and paste now is passed off as original work. As for my dilemma, I will not use anything that I cannot prove to be original or get clearance for. They changed a lot of the laws related to intellectual property over the last few years. Too many thin lines to deal with. What might have passed, as derivative work may not. As much as I like Aunt Sarah's fudge, I have a suspicion that it is an old Borden or Nestles creation rather than her own.

I have seen them from other instrument companies. You are right they cost a lot and have other drawbacks. Like having to install the antenna in the oven, a 28V power supply. $428.00 for the basic set with three probes.

You can buy one on e-bay for less than $25.00, It is called a Jamcam. The digital eqv. of the old Instamatic. 640X480 res. Not bad for quick shots of stuff.

Disposable box openers with the breakaway blade if you do a lot.

Like it or not today they will come for you! First it will be little labels on food and PSA's that give a friendly reminder of the possible harm of X. There are too many misguided souls out to protect us all from harm. While not in the class of bike helmets and seatbelts they are examples of forced compliance. Back in the ‘60’s they tried just to recommend the use of seatbelts. Now in most states they are mandatory, if you get caught without wearing one you get fined. It has little to do with keeping you safe. Funny how most insurance companies will pay to help you stop using almost any substance but nicotine. Why is that? I see the pharmaceutical, medical insurance community being more corrupt than any other. The incestuous relationship they enjoy at profiting from our loss is amazing. Look at the number of times an HMO has thought it cheaper to let someone die that to help him or her. All sides but the patient benefit from this situation. Some of the examples of this are too tragic to relay. If you did the same sort of thing to say a group of people of the same religion or skin color, the outcry would be tremendous. Not to say that I side with the tobacco companies either. Some of the things they have done are just as reprehensible. As far as most studies go they too are suspect. Look at all the conflicting reports on any topic, most aren’t worth the paper they’re printed on. So how do you want your nicotine? From RJ Reynolds or GlaxowSmithKline?

Any food served in a center-weighted presentation. This unimaginative approach made popular by so many new chefs. Few foods benefit from such treatment. Food is meant to grace the plate and be attractive in so many ways. This seems to be as much a cop-out as the 5-section cafeteria tray.

Sounds good, what types? I know that some collect hot sauces, mustards or pepper corns. What exactly are you speaking of?

Unles you are using them to make soup...