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Thread: Total Home Cook (Newb) Question

  1. #11
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    *Sighs*

    Sadly, yes. I am jealous.

    Michael
    "Don't you know who he is?"

  2. #12
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    bprescot's Avatar
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    Well I'm jealous of the weather and your ready access go great wines, so there

  3. #13
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    Foie gras vs. nice weather and wine . . .

    Ok. I GUESS I can do without foie gras after July 1. I guess I'll drink more wine instead!!!
    Michael
    "Don't you know who he is?"

  4. #14
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    So is it only goose liver or do they include duck?
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

  5. #15

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    Quote Originally Posted by bprescot View Post
    So I was looking through knyfeknerd's catering thread, and it brought up a question I've long wondered about. When you're plating a bajillion dishes in a catering setting or really any setting where a lot of items on a plate are prepared in advanced and then plated, how the heck to do you manage temperature control? I mean, I get that a warm plate will help, but after you've plated 40 of the things, surely the temperature has to be off... But it rarely is when I go to these functions. Is there something I'm missing? Any tricks I can use in a home kitchen when I've got a dinner party menu with a thousand components but only 2 working burners?
    Easy, we have 4 of these



    http://www.katom.com/853-9451HP34CDN120.html

    -AJ

  6. #16
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    I once accompanied a Buddhist monk to a prison to hold a service and they rolled one of those into the room at lunchtime.
    Prisoners are not coddled when it comes to food.......
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

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