Text 35797, 106 rader
Skriven 2013-04-07 01:59:59 av Kris Jones (404.cooking)
  Kommentar till text 35777 av Dave Drum (1:18/200.0)
Ärende: Re: Piling On
=====================
  

 > We have everything here from professionals to gourmet cooks (home and
 > otherwise) to Burt Ford who claims to be an eat only, but lost his amateur
 > status a loooong time ago.
 
;) You can add me to the professionals List. BBSing is a long time hobby of
mine, but cooking has earned my lifetime! 

 > I managed a fats food burger snatcher, ran a small restaurant (front and
 > back of the house both at times) and finally got smart and took a gig as a
 > bartender before leaving the hospitality schtick altogether. Still cook
 > chilli in competitions once in a while - but, mostly I am now a judge for
 > those competitions and have devolved into an eat ... old, single guys do
 > that a lot. 

Hehehe, We have a lot in common, I have done it all too! I have everything
from Pizza Manager, Deli Manager, Chain Restaurant Assistant manager, to lead
cook, and Chef di Cuisine on my resume! Front and back of house! Not too sure
if I could bar tend tho ;)

 > I see that you live in the home of the "Newly wed and nearly dead". I spent
 > several years as road racing product manager for Hoosier Racing Tires and
 > visited the St. Pete Grand Prix a number of times. Nice area if not for the
 > love bugs and fire ants.

I live very north in ST Pete! South is what we like to call dirty south in
certain areas. Yeah, I hear that about the newly wed and nearly dead a-lot,
but I think that it more north pinellas going into the Dunedin area. Ahh the
great traffic blocking Grand Prix :), this is one heck of an event every year
as it just passed, and us commuters are pretty happy that we have nearly a
year more before it happens again! 

  
 > Stick around. We may piss you off at times - but, we don't really mean
 > anything by it.

Is all grand! As a chef, I am used to criticism! If I put a hand written
recipe out there that is not pleasing to one, I welcome your feed-back! Maybe
I missed something and or my mind slipped and I told you basil when it was
supposed to be something else haha! I deal with criticism at least 8 hours a
day and in the restaurant industry to all that work or have worked in it,
Smart Ass is game face LOL! Who knows, I might even say something to piss you
off, but literally I do not mean it either, I am just used to being around
this sort of environment while talking about food! 
 
 > MMMMM----- Recipe via Meal-Master (tm) v8.06
 > 
 >       Title: My Stuff (Non-Alcoholic)
 >  Categories: Beef, Vegetables, Sauces, Mushrooms, Wine
 >       Yield: 1 BIG serving
 > 
 >     1/2 md Onion, sliced
 >       4 oz Mushrooms (sm can sliced)
 >            - reserve liquid
 >     1/4 lb Ground hamburg; approx
 >     1/2    Package of dry gravy mix
 >     1/2 c  Mushroom liquid + water
 >            Some frozen green peas
 >       6 oz RED Zinfandel (not white)
 >  
 >   Dump onions, and beef into a large frying pan and cook
 >   until beef is browned. Make the mushroom liquid up to
 >   1/2 cup with water, and add to the pan. Then add the
 >   mushrooms and the dry gravy powder. Cook and stir a
 >   little until it thickens some. Cover with a large cover
 >   and let sit on the magic burner, at about 180øF/82øC.
 > 
 >   Just before eating throw in a handful of peas, for color.
 >   (I used to 'brown' the mushrooms with the hamburg, but
 >   Shirley says it was a waste of time.)
 >   
 >   Go drink the wine at the computer, watch the news, etc.
 >   When ready to eat (My Stuff was ready at the end of the
 >   last paragraph), make a serving of instant potatoes and
 >   three slices of nice brown toast. Put the potatoes and
 >   two slices of toast on a big plate. Put about 2/3 to 3/4
 >   of My Stuff on top. Refill wine glass.
 >   
 >   When the toast is gone, and the potatoes are about 2/3
 >   gone, get the last slice of toast and put the rest of My
 >   Stuff on the toast, and on the potatoes to warm them up.
 >   
 >   My Stuff can sit on the magic burner for hours if you
 >   want. It just gets better. Remember to turn off the magic
 >   burner.
 >   
 >   Recipe By Burt Ford.  U/L to cooking 09/94
 > 
 >   From: http://www.recipesource.com
 > 
 >   Uncle Dirty Dave's Archives
 > 
 > MMMMM
 > 
 > ... "All general statements are false." -- The Ultimate Law
 > --- MultiMail/Win32 v0.49
 >  * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)


LOL, How does one come across this meal master tagline? 

Regards,
Kris
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