Since we've had a lively discussion about whether or not we think it's
ok to wash our hands in the sink......read this article.

I'm sorry but this is way too much for a home kitchen. You guys
know I'm a restauant owner, so I've dealth with all the Health
Department rules and regulations and my restaurant always passed with
A ratings.

IMHO this inspector was over the top with this poor woman.

Tell me if you agree.

http://www.nytimes.com/2010/09/29/di...inspector.html

On 2010-09-28, ImStillMags > wrote:

> Tell me if you agree.

Since I'm not a member, I'm unable.

nb

In article >,
notbob > wrote:

> On 2010-09-28, ImStillMags > wrote:
>
> > Tell me if you agree.
>
> Since I'm not a member, I'm unable.

As an authorized member of the CABAL (TINC), hereby make you a member of
this group so you can tell us whether you agree or disagree with this
poster.

--
Dan Abel
Petaluma, California USA

"ImStillMags" > wrote in message
...
> Since we've had a lively discussion about whether or not we think it's
> ok to wash our hands in the sink......read this article.
>
> I'm sorry but this is way too much for a home kitchen. You guys
> know I'm a restauant owner, so I've dealth with all the Health
> Department rules and regulations and my restaurant always passed with
> A ratings.
>
> IMHO this inspector was over the top with this poor woman.
>
> Tell me if you agree.
>
> http://www.nytimes.com/2010/09/29/di...inspector.html
>

I think it was totally silly for the author to even ask to be inspected in
the first place. There are too many differences between a home kitchen and
a public eating establishment. Especially when we're allowed to have pets
in our homes.

I'm not sure the purpose of the whole thing. But, it was an interesting
read. Thanks.

ImStillMags wrote:
> Since we've had a lively discussion about whether or not we think it's
> ok to wash our hands in the sink......read this article.
>
> I'm sorry but this is way too much for a home kitchen. You guys
> know I'm a restauant owner, so I've dealth with all the Health
> Department rules and regulations and my restaurant always passed with
> A ratings.
>
> IMHO this inspector was over the top with this poor woman.
>
> Tell me if you agree.
>


I agree. She was pretty picky.

No one has ever gotten sick or died from eating food cooked in my house.

Cracks in flooring could harbor bacteria? When is the last time you
cut something up or cooked it on your floor?

Cracks in cutting boards? Boards get cracks/slits every time you cut
something. Sanitize the board after using and have enough so you don't
have to reuse before sanitizing.

gloria p

On Sep 28, 5:36*pm, ImStillMags > wrote:
> Since we've had a lively discussion about whether or not we think it's
> ok to wash our hands in the sink......read this article.
>
> I'm sorry but this is way too much for *a home kitchen. * You guys
> know I'm a restauant owner, so I've dealth with all the Health
> Department rules and regulations and my restaurant always passed with
> A ratings.
>
> IMHO this inspector was over the top with this poor woman.
>
> Tell me if you agree.
>
> http://www.nytimes.com/2010/09/29/di...inspector.html

==
Yes, a bit much but after all she was supposed to be demonstrating the
standards required for restaurant food prep and she did bend at the
end and took pity on the homebody. The incorrect fridge temperature
was definitely a no-no and I do agree with the no cats in the kitchen
rule. Even when I had a dog she was not allowed in the kitchen except
for she was in transit.
==

On Sep 28, 4:36*pm, ImStillMags > wrote:
> Since we've had a lively discussion about whether or not we think it's
> ok to wash our hands in the sink......read this article.
>
> I'm sorry but this is way too much for *a home kitchen. * You guys
> know I'm a restauant owner, so I've dealth with all the Health
> Department rules and regulations and my restaurant always passed with
> A ratings.
>
> IMHO this inspector was over the top with this poor woman.
>
> Tell me if you agree.
>
> http://www.nytimes.com/2010/09/29/di...inspector.html

Disagree. The author wanted a restaurant-quality inspection, and got
it. The SJ Mercury News ran a similar article years ago, on
volunteers' kitchens. One woman almost passed, except she allowed her
dog in the kitchen. Keep hot food hot and cold food cold, Get oven and
fridge thermometers and meat thermometers, as well as a pocket test
thermometer. Nothing that collects dust, no surfaces that can't be
wiped clean.

On Sep 28, 7:36*pm, ImStillMags > wrote:
> Since we've had a lively discussion about whether or not we think it's
> ok to wash our hands in the sink......read this article.
>
> I'm sorry but this is way too much for *a home kitchen. * You guys
> know I'm a restauant owner, so I've dealth with all the Health
> Department rules and regulations and my restaurant always passed with
> A ratings.
>
> IMHO this inspector was over the top with this poor woman.
>
> Tell me if you agree.
>
> http://www.nytimes.com/2010/09/29/di...inspector.html

No, my kitchen would not pass. Some things that happen that I've
seen in health inspection reports (which used to be synopsized
in my local paper):

Food/drink consumed while cooking
Ready-to-eat food handled with bare hands
Fresh produce stored below raw meat in refrigerator
Foods not cooled properly
The hand towel. 'Nuff said.
No ice scoop.

On the plus side, I use a fresh towel for drying what few
dishes I wash by hand.

Since the woman in the article invited the inspector to
go over her kitchen as if it were a restaurant, I think
she was not over the top.

It was a stunt.

Cindy Hamilton

On Sep 28, 6:32*pm, spamtrap1888 > wrote:

>
> Disagree. The author wanted a restaurant-quality inspection, and got
> it. The SJ Mercury News ran a similar article years ago, on
> volunteers' kitchens. One woman almost passed, except she allowed her
> dog in the kitchen. Keep hot food hot and cold food cold, Get oven and
> fridge thermometers and meat thermometers, as well as a pocket test
> thermometer. Nothing that collects dust, no surfaces that can't be
> wiped clean.

The basics of a clean kitchen I agree with wholeheartedly....remember
I had a restaurant so I know about proper food handling. But a home
kitchen is not a restaurant kitchen. You family is involved in your
kitchen and it includes the whole family, including pets.

Health Department regulations for industrial and institutional
kitchens are there for the protection of the public.
If you are conscious about proper food handling, refrigeration and
sanitation of sinks and surfaces in your home kitchen you are fine.

Unless you have a compromised immune system, the human body handles
pretty much everything very well.
If you handle foods properly, proper cooling and storage, etc., the
stringent regulations imposed on commercial kitchens are not as
applicable to the home.

Nobody is talking about not cleaning or sanitizing or leaving foods
out, etc. But your cat or your dog or your kids do not an unclean
kitchen make.

On Sep 29, 7:19*am, ImStillMags > wrote:
> On Sep 28, 6:32*pm, spamtrap1888 > wrote:
>
>
>
> > Disagree. The author wanted a restaurant-quality inspection, and got
> > it. The SJ Mercury News ran a similar article years ago, on
> > volunteers' kitchens. One woman almost passed, except she allowed her
> > dog in the kitchen. Keep hot food hot and cold food cold, Get oven and
> > fridge thermometers and meat thermometers, as well as a pocket test
> > thermometer. Nothing that collects dust, no surfaces that can't be
> > wiped clean.
>
> The basics of a clean kitchen I agree with wholeheartedly....remember
> I had a restaurant so I know about proper food handling. * *But a home
> kitchen is not a restaurant kitchen. * You family is involved in your
> kitchen and it includes the whole family, including pets.
>
> Health Department regulations for industrial and institutional
> kitchens are there for the protection of the public.
> If you are conscious about proper food handling, refrigeration and
> sanitation of sinks and surfaces in your home kitchen you are fine.

I remember some more lessons from the SJMN article, applicable to
every kitchen. The biggest one we were doing wrong was storing food
next to cleaning supplies -- no storing food with poisons. Our past
two fridges have a fresh meat drawer below everything else, and I made
sure to get glass shelves instead of grates.to prevent items on one
shelf dripping on others. We;ve always used a separate (black) plastic
cuttingboard for meat, and I soak/wash it separately.

>
> Unless you have a compromised immune system, the human body handles
> pretty much everything very well.
> If you handle foods properly, proper cooling and storage, etc., the
> stringent regulations imposed on commercial kitchens are not as
> applicable to the home.
>
> Nobody is talking about not cleaning or sanitizing or leaving foods
> out, etc. * But your cat or your dog or your kids do not an unclean
> kitchen make.

The fact that cats can jump up on counters does creep me out. Our dog
stays on the floor.

ImStillMags wrote:

>On Sep 28, 6:32*pm, spamtrap1888 > wrote:
>
>>
>> Disagree. The author wanted a restaurant-quality inspection, and got
>> it. The SJ Mercury News ran a similar article years ago, on
>> volunteers' kitchens. One woman almost passed, except she allowed her
>> dog in the kitchen. Keep hot food hot and cold food cold, Get oven and
>> fridge thermometers and meat thermometers, as well as a pocket test
>> thermometer. Nothing that collects dust, no surfaces that can't be
>> wiped clean.
>
>The basics of a clean kitchen I agree with wholeheartedly....remember
>I had a restaurant so I know about proper food handling. But a home
>kitchen is not a restaurant kitchen.

Most home kitchens are cleaner and adhere to far better food safety
standards than most restaurant kitchens... even trailer trash kitchens
are cleaner than the local fast food joint... and the more upscale the
eatery the more offensive their level of sanitation. Most
Institutional kitchens are reasonably sanitary but no restaurant
kitchen is... why do you think the health departments constantly
inspect... and even then it's politics as usual, most inspectors are
paid off (schmeared) to turn a blind eye... any restaurant that gets a
clean bill of health somehow schupt the inspector that month (cash
and/or a BJ goes a long way in any business dealings). Anytime there
are several cooks and other employees traipsing about and the public
involved it's impossible to keep sanitary. And health inspections
nowadays are extremely lax, even hospital ORs are more and more often
failing. Just because someone owns a restaurant doesn't impress me,
in fact that makes me much more suspect of their food handling
skills... those are whose home kitchen is a garbage dump.

On Sep 29, 9:03*am, Brooklyn1 <Gravesend1> wrote:
.. *
>
> Most home kitchens are cleaner and adhere to far better food safety
> standards than most restaurant kitchens... even trailer trash kitchens
> are cleaner than the local fast food joint... and the more upscale the
> eatery the more offensive their level of sanitation. *Most
> Institutional kitchens are reasonably sanitary but no restaurant
> kitchen is... why do you think the health departments constantly
> inspect... and even then it's politics as usual, most inspectors are
> paid off (schmeared) to turn a blind eye... any restaurant that gets a
> clean bill of health somehow schupt the inspector that month (cash
> and/or a BJ goes a long way in any business dealings). Anytime there
> are several cooks and other employees traipsing about and the public
> involved it's impossible to keep sanitary. *And health inspections
> nowadays are extremely lax, even hospital ORs are more and more often
> failing. *Just because someone owns a restaurant doesn't impress me,
> in fact that makes me much more suspect of their food handling
> skills... those are whose home kitchen is a garbage dump.


I'd love to know where you get your 'expertise' on restaurant
kitchens.

On Tue, 28 Sep 2010 21:21:27 -0400, Cheryl wrote:

> "ImStillMags" > wrote in message
> ...
>> Since we've had a lively discussion about whether or not we think it's
>> ok to wash our hands in the sink......read this article.
>>
>> I'm sorry but this is way too much for a home kitchen. You guys
>> know I'm a restauant owner, so I've dealth with all the Health
>> Department rules and regulations and my restaurant always passed with
>> A ratings.
>>
>> IMHO this inspector was over the top with this poor woman.
>>
>> Tell me if you agree.
>>
>> http://www.nytimes.com/2010/09/29/di...inspector.html
>>
>
> I think it was totally silly for the author to even ask to be inspected in
> the first place. There are too many differences between a home kitchen and
> a public eating establishment. Especially when we're allowed to have pets
> in our homes.
>
> I'm not sure the purpose of the whole thing. But, it was an interesting
> read. Thanks.

it *was* interesting, that was the purpose. also gives some insight on
what kitchen inspectors look at.

your pal,
blake

On Wed, 29 Sep 2010 07:19:03 -0700 (PDT), ImStillMags wrote:

> On Sep 28, 6:32*pm, spamtrap1888 > wrote:
>
>>
>> Disagree. The author wanted a restaurant-quality inspection, and got
>> it. The SJ Mercury News ran a similar article years ago, on
>> volunteers' kitchens. One woman almost passed, except she allowed her
>> dog in the kitchen. Keep hot food hot and cold food cold, Get oven and
>> fridge thermometers and meat thermometers, as well as a pocket test
>> thermometer. Nothing that collects dust, no surfaces that can't be
>> wiped clean.
>
> The basics of a clean kitchen I agree with wholeheartedly....remember
> I had a restaurant so I know about proper food handling. But a home
> kitchen is not a restaurant kitchen. You family is involved in your
> kitchen and it includes the whole family, including pets.
>
> Health Department regulations for industrial and institutional
> kitchens are there for the protection of the public.
> If you are conscious about proper food handling, refrigeration and
> sanitation of sinks and surfaces in your home kitchen you are fine.
>
> Unless you have a compromised immune system, the human body handles
> pretty much everything very well.
> If you handle foods properly, proper cooling and storage, etc., the
> stringent regulations imposed on commercial kitchens are not as
> applicable to the home.
>
> Nobody is talking about not cleaning or sanitizing or leaving foods
> out, etc. But your cat or your dog or your kids do not an unclean
> kitchen make.

exactly. plus, if you do end up poisoning people, it's only your family or
friends, not dozens or hundreds of people.

your pal,
blake

On Wed, 29 Sep 2010 12:03:33 -0400, Brooklyn1 wrote:

> ImStillMags wrote:
>
>>On Sep 28, 6:32*pm, spamtrap1888 > wrote:
>>
>>>
>>> Disagree. The author wanted a restaurant-quality inspection, and got
>>> it. The SJ Mercury News ran a similar article years ago, on
>>> volunteers' kitchens. One woman almost passed, except she allowed her
>>> dog in the kitchen. Keep hot food hot and cold food cold, Get oven and
>>> fridge thermometers and meat thermometers, as well as a pocket test
>>> thermometer. Nothing that collects dust, no surfaces that can't be
>>> wiped clean.
>>
>>The basics of a clean kitchen I agree with wholeheartedly....remember
>>I had a restaurant so I know about proper food handling. But a home
>>kitchen is not a restaurant kitchen.
>
> Most home kitchens are cleaner and adhere to far better food safety
> standards than most restaurant kitchens... even trailer trash kitchens
> are cleaner than the local fast food joint... and the more upscale the
> eatery the more offensive their level of sanitation. Most
> Institutional kitchens are reasonably sanitary but no restaurant
> kitchen is... why do you think the health departments constantly
> inspect... and even then it's politics as usual, most inspectors are
> paid off (schmeared) to turn a blind eye... any restaurant that gets a
> clean bill of health somehow schupt the inspector that month (cash
> and/or a BJ goes a long way in any business dealings). Anytime there
> are several cooks and other employees traipsing about and the public
> involved it's impossible to keep sanitary. And health inspections
> nowadays are extremely lax, even hospital ORs are more and more often
> failing. Just because someone owns a restaurant doesn't impress me,
> in fact that makes me much more suspect of their food handling
> skills... those are whose home kitchen is a garbage dump.

more ****ing rubbish from The World's Foremost Authority.

blake

"blake murphy" > wrote in message
...
> On Wed, 29 Sep 2010 07:19:03 -0700 (PDT), ImStillMags wrote:
>
>> On Sep 28, 6:32 pm, spamtrap1888 > wrote:
>>
>>>
>>> Disagree. The author wanted a restaurant-quality inspection, and got
>>> it. The SJ Mercury News ran a similar article years ago, on
>>> volunteers' kitchens. One woman almost passed, except she allowed her
>>> dog in the kitchen. Keep hot food hot and cold food cold, Get oven and
>>> fridge thermometers and meat thermometers, as well as a pocket test
>>> thermometer. Nothing that collects dust, no surfaces that can't be
>>> wiped clean.
>>
>> The basics of a clean kitchen I agree with wholeheartedly....remember
>> I had a restaurant so I know about proper food handling. But a home
>> kitchen is not a restaurant kitchen. You family is involved in your
>> kitchen and it includes the whole family, including pets.
>>
>> Health Department regulations for industrial and institutional
>> kitchens are there for the protection of the public.
>> If you are conscious about proper food handling, refrigeration and
>> sanitation of sinks and surfaces in your home kitchen you are fine.
>>
>> Unless you have a compromised immune system, the human body handles
>> pretty much everything very well.
>> If you handle foods properly, proper cooling and storage, etc., the
>> stringent regulations imposed on commercial kitchens are not as
>> applicable to the home.
>>
>> Nobody is talking about not cleaning or sanitizing or leaving foods
>> out, etc. But your cat or your dog or your kids do not an unclean
>> kitchen make.
>
> exactly. plus, if you do end up poisoning people, it's only your family
> or
> friends, not dozens or hundreds of people.

lol well I guess that is one way of looking at it
--
--
https://www.shop.helpforheroes.org.uk/

On Wed, 29 Sep 2010 10:31:32 -0700 (PDT), ImStillMags wrote:

> On Sep 29, 9:03*am, Brooklyn1 <Gravesend1> wrote:
> . *
>>
>> Most home kitchens are cleaner and adhere to far better food safety
>> standards than most restaurant kitchens... even trailer trash kitchens
>> are cleaner than the local fast food joint... and the more upscale the
>> eatery the more offensive their level of sanitation. *Most
>> Institutional kitchens are reasonably sanitary but no restaurant
>> kitchen is... why do you think the health departments constantly
>> inspect... and even then it's politics as usual, most inspectors are
>> paid off (schmeared) to turn a blind eye... any restaurant that gets a
>> clean bill of health somehow schupt the inspector that month (cash
>> and/or a BJ goes a long way in any business dealings). Anytime there
>> are several cooks and other employees traipsing about and the public
>> involved it's impossible to keep sanitary. *And health inspections
>> nowadays are extremely lax, even hospital ORs are more and more often
>> failing. *Just because someone owns a restaurant doesn't impress me,
>> in fact that makes me much more suspect of their food handling
>> skills... those are whose home kitchen is a garbage dump.
>
> I'd love to know where you get your 'expertise' on restaurant
> kitchens.

from the same place he produces his other expert opinions - a most
unsanitary place indeed.

your pal,
blake

On Wed, 29 Sep 2010 06:35:54 -0700 (PDT), Cindy Hamilton wrote:

> On Sep 28, 7:36*pm, ImStillMags > wrote:
>> Since we've had a lively discussion about whether or not we think it's
>> ok to wash our hands in the sink......read this article.
>>
>> I'm sorry but this is way too much for *a home kitchen. * You guys
>> know I'm a restauant owner, so I've dealth with all the Health
>> Department rules and regulations and my restaurant always passed with
>> A ratings.
>>
>> IMHO this inspector was over the top with this poor woman.
>>
>> Tell me if you agree.
>>
>> http://www.nytimes.com/2010/09/29/di...inspector.html
>
> No, my kitchen would not pass. Some things that happen that I've
> seen in health inspection reports (which used to be synopsized
> in my local paper):
>
> Food/drink consumed while cooking

no consumption of alcoholic beverages in the kitchen!

your pal,
blake

On Sep 28, 6:36*pm, ImStillMags > wrote:
>
> I'm sorry but this is way too much for *a home kitchen. * You guys
> know I'm a restauant owner,

I've read your posts for a while, why did you recently start yapping
about owning a restaurant in every post? Did you finally buy that
Arby's franchise? Good for you!

On Sep 29, 12:11*pm, projectile vomit chick
> wrote:
> On Sep 28, 6:36*pm, ImStillMags > wrote:
>
>
>
> > I'm sorry but this is way too much for *a home kitchen. * You guys
> > know I'm a restauant owner,
>
> I've read your posts for a while, why did you recently start yapping
> about owning a restaurant in every post? *Did you finally buy that
> Arby's franchise? *Good for you!

LOL!

No, didn't realize I did that. Thanks for clearing it up for me. ;-)

On 2010-09-29, ImStillMags > wrote:

> I'd love to know where you get your 'expertise' on restaurant
> kitchens.

Same place as all his other authorative infomation. His ass!

nb

On Sep 29, 1:18*pm, notbob > wrote:
> On 2010-09-29, ImStillMags > wrote:
>
> > I'd love to know where you get your 'expertise' on restaurant
> > kitchens.
>
> Same place as all his other authorative infomation. *His ass! *
>
> nb

==
Didn't he use to cook in the bowels of a submarine under a twentyfive
watt bulb?
==

blake murphy wrote:
> On Wed, 29 Sep 2010 06:35:54 -0700 (PDT), Cindy Hamilton wrote:

>> No, my kitchen would not pass. Some things that happen that I've
>> seen in health inspection reports (which used to be synopsized
>> in my local paper):
>>
>> Food/drink consumed while cooking
>
> no consumption of alcoholic beverages in the kitchen!
>
> your pal,
> blake

Well, Julia Child would have flunked too, if that's any consolation?

On Sep 29, 2:14*pm, Goomba > wrote:
> blake murphy wrote:
> > On Wed, 29 Sep 2010 06:35:54 -0700 (PDT), Cindy Hamilton wrote:
> >> No, my kitchen would not pass. *Some things that happen that I've
> >> seen in health inspection reports (which used to be synopsized
> >> in my local paper):
>
> >> Food/drink consumed while cooking
>
> > no consumption of alcoholic beverages in the kitchen! *
>
> > your pal,
> > blake
>
> Well, Julia Child would have flunked too, if that's any consolation?

==
In one video clip that I saw of Julia Child cooking, I would swear
that she was half-corked. At least she seemed to enjoy cooking and was
entertaining.
==

In article
>,
ImStillMags > wrote:

> On Sep 29, 9:03*am, Brooklyn1 <Gravesend1> wrote:

[snip]

> I'd love to know where you get your 'expertise' on restaurant
> kitchens.

He recently posted that he has barely set foot off his property since he
bought it, years ago. What does that tell you?

--
Dan Abel
Petaluma, California USA

Dan Abel > wrote in news:dabel-106AAC.13435529092010@c-61-68-
245-199.per.connect.net.au:

> In article
> >,
> ImStillMags > wrote:
>
>> On Sep 29, 9:03*am, Brooklyn1 <Gravesend1> wrote:
>
> [snip]
>
>> I'd love to know where you get your 'expertise' on restaurant
>> kitchens.
>
> He recently posted that he has barely set foot off his property since he
> bought it, years ago. What does that tell you?
>



He lives vicariously through others?



--
Peter Lucas
Hobart
Tasmania

The act of feeding someone is an act of beauty,
whether it's a full Sunday roast or a jam sandwich,
but only when done with love.

In article <fa897625-0267-45a0-8b16-503dd6efeb31
@z34g2000pro.googlegroups.com>, says...
>
> On Sep 29, 2:14*pm, Goomba > wrote:
> > blake murphy wrote:
> > > On Wed, 29 Sep 2010 06:35:54 -0700 (PDT), Cindy Hamilton wrote:
> > >> No, my kitchen would not pass. *Some things that happen that I've
> > >> seen in health inspection reports (which used to be synopsized
> > >> in my local paper):
> >
> > >> Food/drink consumed while cooking
> >
> > > no consumption of alcoholic beverages in the kitchen! *
> >
> > > your pal,
> > > blake
> >
> > Well, Julia Child would have flunked too, if that's any consolation?
>
> ==
> In one video clip that I saw of Julia Child cooking, I would swear
> that she was half-corked. At least she seemed to enjoy cooking and was
> entertaining.

I often had the impression of her. She certainly enjoyed life.

On Sep 29, 2:15*pm, ImStillMags > wrote:
> On Sep 29, 12:11*pm, projectile vomit chick
>
> > wrote:
> > On Sep 28, 6:36*pm, ImStillMags > wrote:
>
> > > I'm sorry but this is way too much for *a home kitchen. * You guys
> > > know I'm a restauant owner,
>
> > I've read your posts for a while, why did you recently start yapping
> > about owning a restaurant in every post? *Did you finally buy that
> > Arby's franchise? *Good for you!
>
> LOL!
>
> No, didn't realize I did that. * Thanks for clearing it up for me. *;-)

Finally! Someone with a sense of humor!

On Wed, 29 Sep 2010 16:14:01 -0400, Goomba wrote:

> blake murphy wrote:
>> On Wed, 29 Sep 2010 06:35:54 -0700 (PDT), Cindy Hamilton wrote:
>
>>> No, my kitchen would not pass. Some things that happen that I've
>>> seen in health inspection reports (which used to be synopsized
>>> in my local paper):
>>>
>>> Food/drink consumed while cooking
>>
>> no consumption of alcoholic beverages in the kitchen!
>>
>> your pal,
>> blake
>
> Well, Julia Child would have flunked too, if that's any consolation?

i don't know what the word is on smoking dope.

your pal,
blake

On Wed, 29 Sep 2010 19:51:10 GMT, Wayne Boatwright wrote:

> On Wed 29 Sep 2010 12:18:58p, notbob told us...
>
>> On 2010-09-29, ImStillMags > wrote:
>>
>>> I'd love to know where you get your 'expertise' on restaurant
>>> kitchens.
>>
>> Same place as all his other authorative infomation. His ass!
>>
>> nb
>>
>
> Oh, so that's why it's so big!

well, i guess wrong information takes up the same amount of space as
factual information.

your pal,
blake

On Wed, 29 Sep 2010 13:43:55 -0700, Dan Abel wrote:

> In article
> >,
> ImStillMags > wrote:
>
>> On Sep 29, 9:03*am, Brooklyn1 <Gravesend1> wrote:
>
> [snip]
>
>> I'd love to know where you get your 'expertise' on restaurant
>> kitchens.
>
> He recently posted that he has barely set foot off his property since he
> bought it, years ago. What does that tell you?

his neighbors are heavily armed and ****ed off?

your pal,
blake

On Thu, 30 Sep 2010 20:05:41 +0100, Janet > wrote:

>In article >,
says...
>>
>> On Wed, 29 Sep 2010 16:14:01 -0400, Goomba wrote:
>>
>> > blake murphy wrote:
>> >> On Wed, 29 Sep 2010 06:35:54 -0700 (PDT), Cindy Hamilton wrote:
>> >
>> >>> No, my kitchen would not pass. Some things that happen that I've
>> >>> seen in health inspection reports (which used to be synopsized
>> >>> in my local paper):
>> >>>
>> >>> Food/drink consumed while cooking
>> >>
>> >> no consumption of alcoholic beverages in the kitchen!
>> >>
>> >> your pal,
>> >> blake
>> >
>> > Well, Julia Child would have flunked too, if that's any consolation?
>>
>> i don't know what the word is on smoking dope.
>
> The word is YUK, for any smoking around food prep.

The mick is saying he's a smokin' dope... there's nothing about that
loser that's smokin' except his dopeyness... and at his stature and
witlessness he can always get a part with Disney as Snow White's dopey
dwarf.

On Sep 29, 9:29*pm, projectile vomit chick
> wrote:
> On Sep 29, 2:15*pm, ImStillMags > wrote:
>
> > On Sep 29, 12:11*pm, projectile vomit chick
>
> > > wrote:
> > > On Sep 28, 6:36*pm, ImStillMags > wrote:
>
> > > > I'm sorry but this is way too much for *a home kitchen. * You guys
> > > > know I'm a restauant owner,
>
> > > I've read your posts for a while, why did you recently start yapping
> > > about owning a restaurant in every post? *Did you finally buy that
> > > Arby's franchise? *Good for you!
>
> > LOL!
>
> > No, didn't realize I did that. * Thanks for clearing it up for me. *;-)
>
> Finally! *Someone with a sense of humor!

well, you can't OWN A RESTAURANT and not have a sense of
humor......you'd kill yourself otherwise.... ;-)