beans

Two as gifts or all three for when fashionable whim strikes? (assuming differing patterns) Oh my!

Ohhhhhh! The men of eG come clean and specify personal undergarments here! Steven you bought one of those things!? I've seen them in my homestate, but always wondered ..... Sam! Did it help with the high notes? Sort of Cirque du Soleil-ish artsy revealing? edit: sorry folks, I was laughing too hard to think straight. Visuals, oh the visuals!

I think this is a funny topic. I bartended one summer next door to the SO's place of employ. We had the same hours/schedules and it seemed professionally to be a better choice for the relationship! "Next door" was a strip club. It was an amazing job on viewing and learning about human nature, both from the standpoint of how the entertainers conducted themselves among one another and worked their magic on our gentlemen guests; and from the guy and his buds coming in through the door with that happy glazed over look -- similar to that of an adult dog getting outside for the first time in two feet of snow for a romp. It didn't matter what food was served up! It was the view they were paying for! Hooters is a champ at this same idea, without the complete nudity, but enough to grab your attention and work the tease factor to the max.

hubba hubba

ohhh tommy!

Fellas, have any of you *worn* a thong? I couldn't count how many times I saw an unconscious adjustment of 'gear' then these gals proceeding to garnish a cocktail with a lemon slice. (Bending in bartending or minor salad prep in the course of serving is inevitable! -- I wasn't one with experience, just one who watched! YIKES)

Food snob? Did I hear that somewhere???! Well, I'll admit that when I'm making dinner an event, well then I am. My first post on eG (60+ days ago) I admitted same. Some breakfasts, lunches or dinners are going for the whole "experience" route and then we get picky on which restaurant, which menu, ingredient, do they use instant demi?, etc. and of the like, which is found by some as positively revolting. Okay, but it's my hard earned penny that I'm spending, so I want perfection and *bang* for my buck! But for "functional" eats, a group of buddies, a quicky bite, well, we can be seen at the sleaziest diner or biggest corporate soul sucking restaurant chain chowing down on whatevah. It's just something I won't write home about! However this sort of dining isn't something that I turn my nose up on doing either. Each has it's place. So? S'no biggie! And yes, that fried bologny sangie, my Gram's Jello and Cool Whip "ice cream" well, they all have a place in my heart. Yum. edit: grammar

Varmint, I knew there was some unknown reason I luv ya' !!! edit: the mere thought of these sangies prevented proper typing...

It isn't personal. Please don't be offended Kate! edit to add: slkinsey is playing devil's advocate and stating there is the whole spectrum! Nothing is right or wrong, but there will always be someone else that doesn't share that same taste. Isn't it great that we're not all alike? Now wouldn't *that* be boring!

(emphasis added) Sorry, I spotted that and had to stick in a .02! Luv ya Sam! Now, I'll actually continue reading the thread!

*shiver* Thong wearing women servers in a kitchen putting together the house salads with their bare hands!

Welcome to eG tjaehnigen! I always enjoyed your TN posts and look forward to more over here!

Oh, that would explain why -- when I went to a new Japanese market they were quite absent from the goodie aisle. The bag that I purchased came from an old market at Asian Plaza (the place with a bag of live frogs all staring at me....)

All of the various city health codes come into play with the skimpy bairly dressed server. The Hooters in Cleveland they all wore natural coloured pantyhose stockings under their short shorts. An adult club in Hollywood/Ft. Lauderdale that one of my male bartending coworkers went onto to work at during the winter months, the gals wear the lingerie with the bod mostly exposed and uncovered. These were servers and barstaff in contact with food and drink ingredients, not dancers!

Foam Pants: Eeerrie! My Sitka Grandmother had the same recipe. She was of the home cook generation that lived for the new convenience inventions of the time. Jello was big with her as was Dream Whip. There are many good commercial ice creams, but nothing beats a homemade small batch, and yes, it *never* sees a life longer than the first 12 hours! One commercial maker that knocked my socks off, Snoqualmie Gourmet Ice Cream, of Lynnwood, Washington.

I think there were two Hooters restaurants in Cleveland. One on the East Bank and another on the westside. Both are gone. If I remember correctly they inquired about a woman's bra size on their application, but that may be urban myth....

I don't doubt it, however all the yummy stuff is not for sale in ol oHIo. Can't drive over to Pittsburgh either, their laws are even more restrictive in selection, particularlly anything French. [boo!]

Taste is subjective. I like White Star. The times we have opened a bottle of champagne and it usually isn't White Star, but I don't agree that it is classified as "bad." As I know many that may never actually purchase or enjoy real champagne beyond Tott's/Korbel. Now sparkling wine, well, those are different occasions -- we tend to purchase Argyle or J.

Chef Fowke: The next time I venture to my hometown of Sitka, Alaska, I *must* stop in Seattle (may need more time there than Sitka!) and then venture north to Vancouver! I need to visit your restaurant!!!!! *sigh*

Doubt that is available within the draconian, stuffy liquor laws of Ohio for purchase. Understand now why I enjoy White Star as an economical choice in champagne?

Moët & Chandon's White Star is considered bad? I certainly don't consider it to be the best by any stretch, but I like it.

I had one of those last week. They're a bad kind of good.

It happened from time to time when making salmonberry jam for me, but wow what a fabulous syrup for pancakes, waffles and icecream! I usually saved a little before following jackal's advice of reheating, et al. So, all was not a loss!

I worked for a members only club. That was a place where day v. night staff clashed often. The evening staff would spend at least 45 minutes griping about how sloppy the day shift reset the tables. Our day bartender never cleaned. Our Executive Chef was a cantakerous man. He generally loathed most servers and routinely screamed he couldn't read their handwriting (gawd the days of handwritten guest checks!). During our preservice meetings, I understood, most of the waitstaff flaked out while he discussed the evenings features and wild game entree. He was also in charge of ordering and occasionally cooking (if he felt like it) our shift meal. Three months straight he prep'd wing dings. Now that is a special kind of hate. Somewhere around a cigar and cognac dinner he and had to work together and that's where we became friends. Chef Brad entertained the members with the cigars and his gorgeous food and I discussed various cognacs and conducted a tasting. After that dinner, members would stop by more often in the pub. I sold more food and often pitched and sold the wild game. I was rewarded with being able to bypass the wing dings for a house salad and a cup of our soup!

Katie: If any BOH VIP came in, they usually are comp'd a couple of drinks from the bar and usually proceed to be seated in the diningroom and are taken care of by the chef's server of choice. (These are usually moms/dads sorts of groups). If a buddy, brother or girlfriend/wife/SO sits at the bar, well, I'm permitted $20.00 comp tab without question and at my discretion and/or I just advise management about it and they will sign off on the tab. FG: Currently we have a guy who was a sous elsewhere that came to us to wait tables. He said he needed a break, was burned out and frustrated. Our chef just learned of it and there may be a spot for him in our kitchen should he wish to pursue it. We also have a girl that serves two shifts a week and does prep three mornings/week. She's attending a local college studying hospitality management.