WHT

I put it out as an idea if the person was looking for a one stop solution. Some people may not live near Asian stores. It looked reasonable for limmited or first time users. I myself prefer tempanyaki style to wok use but that is a little hard to pull off in an apartment. though I guess a half inch of plat steel over one of my burners would work to that end...

I would agree with JC as to qualifying the client. Ask when you can expect the first order from them and make it understood that some time can pass but you would like an idea. Some clients take a long time to make up there minds. I have it happen all the time to me. They are sometimes surprised that I am booked into other situations. At the time we talked I was open but in the month it has been since we talked I have scheduled other things. Also some people can’t or don’t know how to say no. They are afraid that there will be conflict involved. No is easy to handle as you know where you stand. Maybe leaves you twisting in the wind.

www.heartlandamerica.com e3-64611 40 Pc. Kit including some stuf you may never use.

Basically the same thing. Casserole type food and related dishes.

A higher amount of oil in it now.

Try useing a good mustard instead of butter for grilling. I will have to try your way.

Sorry that I do not remember the names of the places. I likee to go to local places in Henderson or on the northeast section of Los Vegas. Lots of good places. up arround Freemont there are tons of places to explore that won't leave you busted.

Arsnic and old lace?

Pulp Fiction

Burger Chef Interesting topping combinations. Bond’s If you finished an awful awful you got another one free. Gruening's Ice cream Best French vanilla I have ever had. Roy Rodgers for the fried chicken and burger fixin' bar. Old people would build whole salads here. Bob's Big Boy a great place to eat on the road. Sizzler Steakhouse Hey I was a kid in the '70s and this is one of the first place I ate at. Beefsteak Charlie's All the free beer, wine or sangria with your diner. That lasted until the DUI laws changed. Bonanza Steakhouse Texas toast and salad bar, again a very 70's place. Before they started table service you waited in line for your food to be cooked. Howard Johnson's Fried clam strips! Ground Round Free peanuts or popcorn and marginal entertainment in a family friendly environment. The old Dunkin' Donuts the one where you could sit and order light little meals like soup, roll with butter, coffee and a donut. Food made on a mass basis where if you ordered soup it came from a steam tray and not Styrofoam single serving units; they would toast and butter items and not expect you to do the buttering. Denney's 24/7/365 I want someplace other than White Castle or Chinese take-out food.

Sorry...you posted that right after your comment congratulating the winner of your previous puzzle so I (incorrectly) assumed it was a line from the same movie. I will add it to the list. ← I will have that with my $5.00 milk shake---Pulp Fiction.

It would be interesting to find out what type of laser would be needed. A maser would probobly do a better job. In either case it might be interesting to mess around with. I have heard of medical devices thatt can be tuned to burn out cancer in the brain w/o harming other parts, maybe this might work.

Right on, Brother!! Seriously speaking, if you are spending more than $25-$30 on a cleaver and wok combo, you aren't shopping at an Asian store. ← It was over 10 years ago and I do think other items where involved. I do remember that the cost from the medium cleaver to the larger one was negligable. I still go there for items and bambo scewers that cost $2.00 at the mart are like $0.70 for like 50.

I guess nobody told this guy that the leaves that are used in coca-cola is a by-product from the pharmaceutical industry. All the cocaine has been extracted.

Go to your Asian market and speak to them. They should not only be able to guide you but you will save some $$$. My wok and cleaver was less than $30.00.

I think if anything we will see more consolidation as we have seen over the past 20 years. It may eventually be just a few chains run by megacorps. Think along the lines of Judge Dread and the Taco Bell reference, Mc Donald’s, Wal-mart, Pepsi/Yum Brands all come to mind as they acquire more smaller chains under there portfolios. Back in the mid 70’s K-mart was in deep financial trouble and it looked bleak for them. Now they are the third largest retail companies in the world. Think of companies like Siemens, Sony and Hyundai and how diverse there holdings are. Thus is the wave of the future.

Space Stix Fizzies Qwisp Cereal Hoffman Soda

Not in all cases unless produced fairly localy. Most cane sugar is shipped by rail in solid form.

I think it dose and go out of my way to get it when needed. Unfortunately the meat industry as a whole has gone to the lean side to satisfy “health conscious shoppers” Beef for the most part is leaner than I would like. Now the marketing department gets its licks in by selling us “premium brand” well marbled meat at a higher price. Even though the cost difference in negligible. I have seen the prices for wholesale from Montfort and Excel beef.

To hate a TV actor is ridiculous. If I where in a position looking for someone to work in food development he would be on my short list. In order to hate someone you have to have a personal and emotional connection, which does not exit; it’s just a show. We both know if we got to see the raw footage we would be bored out of our skulls. The master cook thing is about inflection and inference and what he tries to make of it. He tries to infer that it is something more than it is. Giving the allusion that it may be a step under The CIA Master Chef program. To hear him say it is worlds away from asking some dude in a bar what he does and have him answer (master chef over at MGM.) delivered in a flat dry tone punctuated by a sip of beer. I have enough licenses, certifications, permits, attaboys and awards from over the years to make an extensive and maybe impressive display. Bag that as some are so unrelated to the average situation. What good is talking computer certs or sales awards if you are looking to be a line cook? But my food service sanitation license and having taken certain courses may be enough to seal the deal. Back when I was with Tandy they had all kinds of interesting titles that I could use. My cards only said one of two things; Sales Rep. or manager. I too have been in some real bad walk-ins and I know what you are talking about, they are usually the result of improper maintenance and located in smaller places than a four star hotel. The salad course was his downfall either with or without his encapsulation. He did some interesting thing in some of the shows but as pointed out by others that it is more show than substance. Than again it is o n l y a reality show.

Other than tradition why so early? Would milking them at say 6 AM make that much of a difference?

I find it strange that they are not getting involved in methane production. Seems like a win-win especialy for factory farms as they could suplement there energy costs.

A lot of the chains here in the states do almost the same thing. Hot or heat and eat prepackaged food. It ranges from chicken (roast and fried in many forms.), ribs, salads, pizza and other main and side dishes. One chain has sushi being made throughout the day but rather limited selection and they don’t do custom orders. All-in-all I like the looks of the stuff shown here so far.

Sure I do, in part because bragging and name dropping aren’t my thing. Also in part why I post less and don’t blog after a while it gets pointless to do. I may comment occasionally in other threads but unless I come across something truly great or rather bad it is rather pointless. I find it more interesting to find low to medium price places serving expellant food than go to the dog and pony show of some uberchef

PS, I think the right person won even if I don't agree with the reasons.