My one nephew was telling me that he's pretty sure that his brother
(my other nephew) was going to open a restaurant after he finishes
college. There's not really any question that I'd be cooking for
him. These are the nephews who showed me that mayonnaise can be a
nice thing, and not at all like that disgusting crap you get in a jar.

As much as I like my current job (custodian at a church), at 46 I have
no problem with stacking and unstacking 300+ chairs in a day. At 56,
well, that might not be the case. At 66, I really don't think I'll be
wanting to do that.

I'd enjoy doing breakfast every day, and sometimes lunch. I can tell
you one thing, my nephew would never ask me to use crappy ingredients.

--Bryan

Have you professionally cooked before? It's hard work, probably harder
than your current profession, but I guess it does depend on the size
of the establishment. Good luck!

On Aug 8, 4:19 pm, merryb > wrote:
> Have you professionally cooked before? It's hard work, probably harder
> than your current profession,

Maybe harder in some ways, but I move pretty quickly. Just my nature.

> but I guess it does depend on the size of the establishment.

It'll be something relatively small, and I'd mostly be doing
breakfast.

> Good luck!

Thanks.

--Bryan

On Aug 8, 6:35 pm, Bobo Bonobo® > wrote:
> On Aug 8, 4:19 pm, merryb > wrote:
>
> > Have you professionally cooked before? It's hard work, probably harder
> > than your current profession,
>
> Maybe harder in some ways, but I move pretty quickly. Just my nature.
>
> > but I guess it does depend on the size of the establishment.
>
> It'll be something relatively small, and I'd mostly be doing
> breakfast.
>
> > Good luck!
>
> Thanks.
>
> --Bryan


Read the chapter in Anthony Bourdain's book, "Kitchen Confidential"
about people with unrealistic expectations opening restaurants before
you give up your day job.

On Aug 8, 6:15 pm, " >
wrote:
> On Aug 8, 6:35 pm, Bobo Bonobo® > wrote:
>
>
>
> > On Aug 8, 4:19 pm, merryb > wrote:
>
> > > Have you professionally cooked before? It's hard work, probably harder
> > > than your current profession,
>
> > Maybe harder in some ways, but I move pretty quickly. Just my nature.
>
> > > but I guess it does depend on the size of the establishment.
>
> > It'll be something relatively small, and I'd mostly be doing
> > breakfast.
>
> > > Good luck!
>
> > Thanks.
>
> > --Bryan
>
> Read the chapter in Anthony Bourdain's book, "Kitchen Confidential"
> about people with unrealistic expectations opening restaurants before
> you give up your day job.

It would be "in addition to" not instead of my regular job, at least
for quite a while.
These days the "in addition to" is preschool teacher's assistant, a
very low paid but fun job.

Also, I am familiar with the book.

Successful businesses, restaurants or otherwise, do not have to be
horribly unpleasant places.

--Bryan

merryb wrote:
> Have you professionally cooked before? It's hard work, probably harder
> than your current profession, but I guess it does depend on the size
> of the establishment. Good luck!

Um... could you quote part of what you are replying to so it makes a bit of
sense?

It's pretty clear, and makes plenty of sense, unless you're drinking!

merryb wrote:
> It's pretty clear, and makes plenty of sense, unless you're drinking!

You don't know a damn thing about my drinking habits. It is simple
NETIQUETTE to quote a portion of what you are replying to, you stupid
newbie. That way people know what the hell you are talking about/replying
to. Obviously no one knows what goes on in that simpering mind of yours
other than having your brains pureed by a post Damsel made (Heh, YES... NOW
I'm posting about Damsel!) insinuating I am a drunk. You have no idea about
my drinking habits. Ask her about that "Crash" of hers... a flaming
alchoholic.

Guess what? Just got off the phone with kili (Christy). So much for what
Damsel knows about anything. Kili is, at this moment, preparing German
potato salad and cole slaw to take to a cook-in with some friends in Tampa.
Their friend Jim will be making something very similar to Frogmore Stew.
She doesn't like sausage so we laughed when I told her just pick around it
and get the crab and the shrimp. Oh, and she likes the corn on the cob.

Yeah, gee, kili hates me. Right.

Jill

On Aug 9, 2:00 pm, "jmcquown" > wrote:
> merryb wrote:
> > It's pretty clear, and makes plenty of sense, unless you're drinking!
>
> You don't know a damn thing about my drinking habits. It is simple
> NETIQUETTE to quote a portion of what you are replying to, you stupid
> newbie. That way people know what the hell you are talking about/replying
> to. Obviously no one knows what goes on in that simpering mind of yours
> other than having your brains pureed by a post Damsel made (Heh, YES... NOW
> I'm posting about Damsel!) insinuating I am a drunk. You have no idea about
> my drinking habits. Ask her about that "Crash" of hers... a flaming
> alchoholic.
>
> Guess what? Just got off the phone with kili (Christy). So much for what
> Damsel knows about anything. Kili is, at this moment, preparing German
> potato salad and cole slaw to take to a cook-in with some friends in Tampa.
> Their friend Jim will be making something very similar to Frogmore Stew.
> She doesn't like sausage so we laughed when I told her just pick around it
> and get the crab and the shrimp. Oh, and she likes the corn on the cob.
>
> Yeah, gee, kili hates me. Right.
>
> Jill

Ok, I'll include everything you just said so you'll know what I'm
responding to. I didn't feel the need to before since it was a pretty
basic statement. Do you really have to be so ****ing nasty to say
stuff to attack others? You sounded like a complete idiot in your spat
that you are referring to which I never responded to. And, yes, I may
be a newbie, and I use Google to post on, which I don't understand
what the issue is with that, either. That's because I have very little
experience with all this posting, and computers in general. That's
because my previous jobs were in the culinary field. I really don't
give a shit about your little war going on, so don't waste your time
justifying yourself. Why don't you get a life, or a job- you're a twit!

In article >,
"jmcquown" > wrote:

> merryb wrote:
> > It's pretty clear, and makes plenty of sense, unless you're drinking!
>
> You don't know a damn thing about my drinking habits. It is simple
> NETIQUETTE to quote a portion of what you are replying to, you stupid
> newbie. That way people know what the hell you are talking about/replying
> to. Obviously no one knows what goes on in that simpering mind of yours
> other than having your brains pureed by a post Damsel made (Heh, YES... NOW
> I'm posting about Damsel!) insinuating I am a drunk. You have no idea about
> my drinking habits. Ask her about that "Crash" of hers... a flaming
> alchoholic.
>
> Guess what? Just got off the phone with kili (Christy). So much for what
> Damsel knows about anything. Kili is, at this moment, preparing German
> potato salad and cole slaw to take to a cook-in with some friends in Tampa.
> Their friend Jim will be making something very similar to Frogmore Stew.
> She doesn't like sausage so we laughed when I told her just pick around it
> and get the crab and the shrimp. Oh, and she likes the corn on the cob.
>
> Yeah, gee, kili hates me. Right.
>
> Jill

Kili doesn't hate anyone. :-)
She is one of the most generous and forgiving women I've ever known.

It's part of why I'm so damned worried about her.
Why do bad things have to happen to such good people?

Life can really suck sometimes... <sigh>
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

jmcquown wrote:
> merryb wrote:
>> It's pretty clear, and makes plenty of sense, unless you're drinking!
>
> You don't know a damn thing about my drinking habits. It is simple
> NETIQUETTE to quote a portion of what you are replying to, you stupid
> newbie. That way people know what the hell you are talking about/replying
> to. Obviously no one knows what goes on in that simpering mind of yours
> other than having your brains pureed by a post Damsel made (Heh, YES... NOW
> I'm posting about Damsel!) insinuating I am a drunk. You have no idea about
> my drinking habits. Ask her about that "Crash" of hers... a flaming
> alchoholic.
>
> Guess what? Just got off the phone with kili (Christy). So much for what
> Damsel knows about anything. Kili is, at this moment, preparing German
> potato salad and cole slaw to take to a cook-in with some friends in Tampa.
> Their friend Jim will be making something very similar to Frogmore Stew.
> She doesn't like sausage so we laughed when I told her just pick around it
> and get the crab and the shrimp. Oh, and she likes the corn on the cob.
>
> Yeah, gee, kili hates me. Right.
>
> Jill
>
>


You are waaay out there. Time for AA.

On Aug 9, 4:00 pm, "jmcquown" > wrote:
>
>Obviously no one knows what goes on in that simpering mind of yours
> other than having your brains pureed by a post Damsel made (Heh, YES... NOW
> I'm posting about Damsel!)

For the love of God, woman, even after the three nasty e-mails you
sent me and me very politely giving you this link, you're STILL
playing make-believe about that?
http://groups.google.com/group/rec.f...5?dmode=source

> insinuating I am a drunk. You have no idea about
> my drinking habits. Ask her about that "Crash" of hers... a flaming
> alchoholic.

The only thing flaming about Crash is his red hair, and these days,
he's needing a little help with that (middle age sucks). He's the
first to admit that he's an alcoholic. But he never posts drunk like
you do. Know why? He quit drinking seven years ago, except for one
or two wine coolers per year.

He's an alcoholic who doesn't drink. I'm a person with a mental
illness who is seen by her doctor regularly and takes her medications
religiously. You could improve your life dramatically by modeling
yourself after both of us.

Carol

"jmcquown" > wrote in
:

> merryb wrote:
>> Have you professionally cooked before? It's hard work, probably
>> harder than your current profession, but I guess it does depend on
>> the size of the establishment. Good luck!
>
> Um... could you quote part of what you are replying to so it makes a
> bit of sense?
>
>


Stop w(h)ining and get a decent newsreader. Xness is free, and all you have
to do is Ctrl+U to Reconstruct Thread. Or go and look at Google if you're
so damned interested in the thread.

You, being the self proclaimed 'oldie' of the Internet should at least know
that.

Or are you just being a bitch?


--
Peter Lucas
Brisbane
Australia

"People sleep safely in their beds because rough men stand ready in
the night to do violence to those who would do them harm"
-- George Orwell

PeterLucas > wrote in
0.25:

> "jmcquown" > wrote in
> :
>
>> merryb wrote:
>>> Have you professionally cooked before? It's hard work, probably
>>> harder than your current profession, but I guess it does depend on
>>> the size of the establishment. Good luck!
>>
>> Um... could you quote part of what you are replying to so it makes a
>> bit of sense?
>>
>>
>
>
> Stop w(h)ining and get a decent newsreader. Xness is free,


Whoops!! Typing too damn fast..........

Xnews


http://www.download.com/Xnews/3000-2164_4-10144167.html



--
Peter Lucas
Brisbane
Australia

"People sleep safely in their beds because rough men stand ready in
the night to do violence to those who would do them harm"
-- George Orwell

On Aug 8, 4:38 pm, Bobo Bonobo® > wrote:
> My one nephew was telling me that he's pretty sure that his brother
> (my other nephew) was going to open a restaurant after he finishes
> college. There's not really any question that I'd be cooking for
> him. These are the nephews who showed me that mayonnaise can be a
> nice thing, and not at all like that disgusting crap you get in a jar.
>
> As much as I like my current job (custodian at a church), at 46 I have
> no problem with stacking and unstacking 300+ chairs in a day. At 56,
> well, that might not be the case. At 66, I really don't think I'll be
> wanting to do that.
>
> I'd enjoy doing breakfast every day, and sometimes lunch. I can tell
> you one thing, my nephew would never ask me to use crappy ingredients.
>
> --Bryan

Sounds like something you'd love. Not many have an opportunity to get
real enjoyment from their jobs. Please keep us posted.

Carol

In article .com>,
Bobo Bonobo® > wrote:

> My one nephew was telling me that he's pretty sure that his brother
> (my other nephew) was going to open a restaurant after he finishes
> college. There's not really any question that I'd be cooking for
> him. These are the nephews who showed me that mayonnaise can be a
> nice thing, and not at all like that disgusting crap you get in a jar.
>
> As much as I like my current job (custodian at a church), at 46 I have
> no problem with stacking and unstacking 300+ chairs in a day. At 56,
> well, that might not be the case. At 66, I really don't think I'll be
> wanting to do that.
>
> I'd enjoy doing breakfast every day, and sometimes lunch. I can tell
> you one thing, my nephew would never ask me to use crappy ingredients.
>
> --Bryan

I hope it does not ruin it for you. :-)
Sometimes doing a hobby as "work" makes it not so much fun anymore.
That happened to me with handcrafted Jewelry when I started doing ebay
and making Rosaries.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet wrote:
> In article .com>,
> Bobo Bonobo® > wrote:
>
>> As much as I like my current job (custodian at a church), at 46 I
>> have no problem with stacking and unstacking 300+ chairs in a day.
>> At 56, well, that might not be the case. At 66, I really don't
>> think I'll be wanting to do that.
>>
>> I'd enjoy doing breakfast every day, and sometimes lunch. I can tell
>> you one thing, my nephew would never ask me to use crappy
>> ingredients.
>>
>> --Bryan
>
> I hope it does not ruin it for you. :-)
> Sometimes doing a hobby as "work" makes it not so much fun anymore.
> That happened to me with handcrafted Jewelry when I started doing ebay
> and making Rosaries.

I enjoy cooking. But if you tell me I *have* to cook, on someone elses
schedule, I won't enjoy cooking anymore. It's one of my few simple
pleasures. If I'd wanted to turn it into a profession I'd have done it when
I was 25.

What sort of restaurant serves breakfast which requires stacking and
unstacking 300 chairs? And what does stacking/unstacking chairs have to do
with being a chef? Absolutely nothing.

Jill

On Thu, 9 Aug 2007 09:00:31 -0500, "jmcquown" >
wrote:

>> Bobo Bonobo® > wrote:
>>
>>> As much as I like my current job (custodian at a church), at 46 I
>>> have no problem with stacking and unstacking 300+ chairs in a day.
>>> At 56, well, that might not be the case. At 66, I really don't
>>> think I'll be wanting to do that.
>>>
<snip>
>
>What sort of restaurant serves breakfast which requires stacking and
>unstacking 300 chairs? And what does stacking/unstacking chairs have to do
>with being a chef? Absolutely nothing.
>

His *current* job involves stacking and unstacking chairs.


--

A husband is someone who takes out the trash and gives the impression he just cleaned the whole house.

On Aug 9, 8:32 am, sf wrote:
> On Thu, 9 Aug 2007 09:00:31 -0500, "jmcquown" >
> wrote:
>
>
>
> >> Bobo Bonobo® > wrote:
>
> >>> As much as I like my current job (custodian at a church), at 46 I
> >>> have no problem with stacking and unstacking 300+ chairs in a day.
> >>> At 56, well, that might not be the case. At 66, I really don't
> >>> think I'll be wanting to do that.
>
> <snip>
>
> >What sort of restaurant serves breakfast which requires stacking and
> >unstacking 300 chairs? And what does stacking/unstacking chairs have to do
> >with being a chef? Absolutely nothing.

I'm not talking about being "a chef." I'm talking about being a
breakfast cook, and sometimes lunch cook.
>
> His *current* job involves stacking and unstacking chairs.
>
One would have thought that'd be obvious. "Custodian," "stacking
chairs."

--Bryan

sf wrote in :

> On Thu, 9 Aug 2007 09:00:31 -0500, "jmcquown" >
> wrote:
>
>>> Bobo Bonobo® > wrote:
>>>
>>>> As much as I like my current job (custodian at a church), at 46 I
>>>> have no problem with stacking and unstacking 300+ chairs in a day.
>>>> At 56, well, that might not be the case. At 66, I really don't
>>>> think I'll be wanting to do that.
>>>>
> <snip>
>>
>>What sort of restaurant serves breakfast which requires stacking and
>>unstacking 300 chairs? And what does stacking/unstacking chairs have
>>to do with being a chef? Absolutely nothing.
>>
>
> His *current* job involves stacking and unstacking chairs.
>
>


LOL!! As the self proclaimed 'oldie' of the Internet, and resident Net
Nazi, you think she would have been able to pick that up.

Seems simple comprehension is not a strong point for Red McQueen.


This afternoon was quite warm here, so I put some seed out for my mate
and his friends..... only 4 turned up today, but I can hear more of them
out there!!

I'm doing a whole roasted chicken tonight. Marinated in olive oil, lemon
and garlic.

Just watched the sunset with a nice glass of Rose'..... talked to my
DSIL for a few moments on the phone.......


and now I'm going to crack a bloody good bottle of Coonawarra Cab Sav
and raise a glass for the 'good guys'.

Here's one for Kili and Kay.........

And there'll be a few more after that, so I think my postings are at an
end for tonight.


--
Peter Lucas
Brisbane
Australia

"People sleep safely in their beds because rough men stand ready in
the night to do violence to those who would do them harm"
-- George Orwell

In article >,
"jmcquown" > wrote:

> > I hope it does not ruin it for you. :-)
> > Sometimes doing a hobby as "work" makes it not so much fun anymore.
> > That happened to me with handcrafted Jewelry when I started doing ebay
> > and making Rosaries.
>
> I enjoy cooking. But if you tell me I *have* to cook, on someone elses
> schedule, I won't enjoy cooking anymore. It's one of my few simple
> pleasures. If I'd wanted to turn it into a profession I'd have done it when
> I was 25.

Perspective can be interesting. :-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Wed, 08 Aug 2007 21:06:15 -0500, Omelet >
wrote:

>In article .com>,
> Bobo Bonobo® > wrote:
>
>> My one nephew was telling me that he's pretty sure that his brother
>> (my other nephew) was going to open a restaurant after he finishes
>> college. There's not really any question that I'd be cooking for
>> him. These are the nephews who showed me that mayonnaise can be a
>> nice thing, and not at all like that disgusting crap you get in a jar.
>>
>> As much as I like my current job (custodian at a church), at 46 I have
>> no problem with stacking and unstacking 300+ chairs in a day. At 56,
>> well, that might not be the case. At 66, I really don't think I'll be
>> wanting to do that.
>>
>> I'd enjoy doing breakfast every day, and sometimes lunch. I can tell
>> you one thing, my nephew would never ask me to use crappy ingredients.
>>
>> --Bryan
>
>I hope it does not ruin it for you. :-)
>Sometimes doing a hobby as "work" makes it not so much fun anymore.
>That happened to me with handcrafted Jewelry when I started doing ebay
>and making Rosaries.

Do you still do this, Om? I'd love to see your work.

TammyM

Lentils with pasta and caramelised onions
by Claudia Roden
from Arabesque

Serves 4-6
Preparation time less than 30 mins Email this recipe
Cooking time 10 to 30 mins

1 large onion, sliced
6-7 tbsp extra virgin olive oil
100g/3½oz large green or brown lentils, rinsed
100g/3½oz dry tagliatelle nests
salt and freshly ground black pepper
large handful chopped flatleaf parsley

Method

1. Fry the onion in two tablespoons of oil until brown and
caramelised, stirring often. It is a good idea to start frying with
the lid on - this allows it to soften more quickly.
2. Boil the lentils in plenty of water until just tender - read the
instructions on the packet and watch the cooking carefully.
3. Break the tagliatelle into pieces and drop them into the pan with
the lentils - there should be enough water to cover them. Add salt,
stir and boil vigorously until the pasta is cooked al dente.
4. When the pasta is cooked, drain quickly, and toss gently with the
remaining olive oil, a little salt and freshly ground black pepper,
the fried onions and the parsley. Serve.

In article >,
(TammyM) wrote:

> >I hope it does not ruin it for you. :-)
> >Sometimes doing a hobby as "work" makes it not so much fun anymore.
> >That happened to me with handcrafted Jewelry when I started doing ebay
> >and making Rosaries.
>
> Do you still do this, Om? I'd love to see your work.
>
> TammyM

I have plenty of jpegs. ;-)

We can take this to private e-mail.

Remove the _underscore.

I still have at least $2,000 worth of sterling silver and gemstone beads
I'll use eventually. <G>
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Steve Wertz > wrote:

> On Wed, 08 Aug 2007 14:38:59 -0700, Bobo Bonobo® wrote:
>
> > I'd enjoy doing breakfast every day, and sometimes lunch. I can tell
> > you one thing, my nephew would never ask me to use crappy ingredients.
>
> When he sees his profit margin, you might indeed be forced to use
> a bunch of prepared stuff from Sysco.
>
> -sw

Yes and no.
It's possible to do a lot of "pre-prepping" yourself for some of the
more time consuming stuff.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Aug 9, 10:43 am, Omelet > wrote:
> In article >,
> Steve Wertz > wrote:
>
> > On Wed, 08 Aug 2007 14:38:59 -0700, Bobo Bonobo® wrote:
>
> > > I'd enjoy doing breakfast every day, and sometimes lunch. I can tell
> > > you one thing, my nephew would never ask me to use crappy ingredients.
>
> > When he sees his profit margin, you might indeed be forced to use
> > a bunch of prepared stuff from Sysco.

You're such the curmudgeon. Not everywhere does that.
>
> > -sw
>
> Yes and no.
> It's possible to do a lot of "pre-prepping" yourself for some of the
> more time consuming stuff.

Indeed. Food costs are not everything, and with certain exceptions,
produce can be bought fairly cheaply. Breakfast foods are for the
most part pretty cheap, ingredients wise.

> --
> Peace, Om

--Bryan

>
> I just think you're being unrealistic thinking of opening a
> 4-star restaurant as your first venture.
>

I didn't think one could open a 4-star restaurant. I thought it had to be
'awarded' a 4-star rating before it could be called a 4-star restaurant.
Could it be that it would be a 4-start restaurant, and hopefully it has the
potential of being a 4-star?
Dee Dee