WHT

No stranger than the advertizement that mentions "carne asada steak".

Can the tuna colada be far behind?

I think you are doing a good thing and I applaud your efforts. Please keep in mind that some county and municipal government agencies take a dim view of home prepared food. Having read stories from Chicago and New York about people fined for handing out food in a similar manor, it was simple stuff like PB&J or baked potatoes. I would hate to hear that your good works were taken the wrong way.

What most people don’t even think about is yes, corporations are by nature capitalists. But in order to do this the use a lot of socialist practices. Do you think the store in a mall gets charged the same rent per square foot as a freestanding or strip store? The managers are charged a flat rent based on how many SF the store is by the company but the company calculates that rate from the sum total of square feet in use and the dollar averaged cost calculate the rate charged to the stores.. Some retail companies not only have control over the stores but the factories that supply the goods and the trucking. Through a set of internal charges rakes a profit from each of the steps. I have seen many incarnations of this and some so complex that everything used in a store comes from internal sources right down to the chairs, tables and paper goods. I don’t think at this point or for the foreseeable future anyone will come up with any good, workable and reliable system of government. I guess because people tend to get greedy and that is the hinge point. If the former segments of the Soviet Union and china are adopting capitalism how bad could it be???

That is good to here. When I was a Kitchen manager I regularly gave away items to charities. But the problem in the world of TGI Mcfunster is quite different. They are so scared of litigation that all food items get thrown in a locked compactor/dumpster never to be seen again. One place I worked in threw away so much stuff it was heartbreaking. In order to make those deep fried potato skins that everyone seems to love the start by baking tons of potatoes then slice them in half and scoop out the middle. Only a small amount of this potato is reused in soup the rest gets thrown out. If an employee takes some it is considered theft and they are dealt with. You would think the logical thing would be to make mashed potatoes or pancakes. Broccoli they order fresh and trim the florets ½ inch from the bottom. Management is constantly complaining about waste and food cost on top of this. Green onions are only used for the first ½ of the green part and the rest goes out as trash. This place had a 40 cubic yard dumpster that got rather full during the summer and the Thursday night shift sometimes would store trash in the wet room until the new dumpster came Friday. The place I first worked at nothing was wasted. By the time something mad it to the trash there was no other use for it or it had spoiled. The boss hated spoilage because that meant we where not paying attention to what we had on hand. Our dumpster was 5 cubes and only got full during the late spring and around the holidays do to the increased catering business I do think it sad that people dumpster dive for food that could just be given to them or sold at a deep discount.they could afford to buy it but choose not to. I inherited some spices that are over 100 years old and most are still usable. The reason for this fact being true? The packaging the where in was airtight and steel. Yes some of the spices have degraded slightly or may not be as potent but they serve as a reminder that I am the fourth generation cooking with them. It also serves as a reminder at family events to the past. I so have fresher versions of the same spices that I use but this is to celebrate family and combat waste. To me the thing that freaks me out about the freegans is they think they are sticking it to the Evil Corporate Empire. When in fact they are doing the opposite thing by there dumpster diving. The company that has the garbage hauled is screwed but anyone after that makes a small killing.

The reason I like gas stoves is they work in a black-out.

Dust them with flour and add them last.

I grow chives in a pot on my window sill. Supper easy and prolific.

I would be looking for something with base pay and benefits plus a cut of the profits. I would never run anything where I wasn’t making a cut of the pie. This should be fair to both sides as it allows him to keep the payroll cost down and still provide you with a decent living. Please also remember that nothing kills friendships quicker than business. The dynamics of the relationship change drastically and people have trouble keeping the two separate.

As nice and cute as it sounds, just from the liability alone would be cause enough for me. In most municipalities selling food prepared at home is illegal with the exception of “fun” foods; popcorn, cotton candy, hot dogs and soda. Check with the county health department as the usually oversee food service operations. States like Illinois require each kitchen to have state certified food sanitation managers. Bottled water and soda may require beverage permits from the city and the state may want sales tax to be collected. I’m sure there are other issues like your homeowners insurance not covering it.. Best of luck on the sale I hope you do well.

They now limmit onions? Last time I was there they had big trays of onions too.

Because the IR unit only sees surface temp it is almost useless to use cooking. Just sturing the item will not provide a good reading.

Go to www.batf.gov they have a whole section on the subject. It is a quick read but I will try and summarize it. You need a separate secure building first of all. Then all the paperwork and regulations coupled with the tax implications make it hard to do for most people. Owning a still is a federal crime if it is not licensed by BATF and the IRS. As some people have mentioned you can build one out of common items. But it takes five gallons of mash to make 1 gallon of product. Wine making on the other hand gives about four and a half gallons for the initial five. Distilling is also a smelly process from start to end. A major reason people get caught is you can’t hide the smell.

Washing soda works faster than baking soda. About two dollars a box in the laundry are of the store. Use it with hot water and aluninum fdoil in a pyrex pan.

A friend at The Chicago Food Depository told me it is more for weight and liability issues. People have sued over cuts as well as other things.

I do what people in Japan have done for generations, I have a personal pair.

I found several on foodtv.com but a lot of the differ in what they use. After I test a couple I will post the results. Google also turned up a lot of hits.

Just to add in against the argument; wouldn’t all fruit be higher in sugar and not just grapes? I have not noticed that in the peaches, blue berries or any other fruit that I have eaten in the past couple of years. I would think a warming effect would do the same thing to most fruits. Maybe there is some perceived want to push how high the alcohol content can be pushed? I find that anything north of 14% starts to taste too rough. Maybe they are trying to push the levels for stronger brandies. As to the journalist he may be part of the alarmist set trying to take things to the extreme. With his theory some of us might “like” the idea of global warming.

While a warmer clement might have an effect on sugar levels it has little to do with alcohol levels. Alcohol content is controlled by the fermentation process. How much yeast is added and how long it is left to ferment. This is controlled by the wine maker not environment.

No, largly in part from the leagle standpoints already mentioned.

A friend of mine got into trouble with the local Rabbinic Council For using the words “kosher style” In describing roast chicken. I may be wrong on this but using kosher items in a non-kosher environment nullifies the situation. It might be better to refer to the items by brand. Empire poultry would be one example.

Maybe if you tell of us of times and types of food. If we understand you situations it might help to explain why the food is eaten the way it is. You just might be exposed to some strange situations.

But can he suport any of it. Looks like the NYT did it's homework.

Most older chemistry books show how to do it. I had seen it done with a large glass jug, a rubber stopper and some aquarium hose. yeild was about 325ML per run.

Good point, as you get over a certain size you have to look for reliable suppliers. I can’t count the number of times I have tasted a dressing or sauce and knew where it was from. Sysco will do custom stuff but you have to be able to commit to large minimum orders. Some places do make alterations to make them seem more unique but it is often not the case.