Fun game: Chef or No Chef

blind99

GrateEggspectations said:

blind99 said:

In England, surgeons are addressed as Mr or Ms, instead of Dr. 

Apparently, some people find *that* pretentious.

If I trim a brisket, does that qualify me for the “Mr.” status attributed to a surgeon, or do I need formal training? 

I think Mr Brisket has a better ring to it than Dr Brisket.  And that's the point, ya gotta keep up good impressions. 

Remember how Homer Simpson went by Mr Plow?  that was perfect.

SciAggie

I give this thread a 9 out of 10 for entertainment and longevity. I love this place.
Only stories involving squirrels and old wine get a higher rating...

The Cen-Tex Smoker

SciAggie said:

I give this thread a 9 out of 10 for entertainment and longevity. I love this place.
Only stories involving squirrels and old wine get a higher rating...

It has been so much more than i ever would have assumed... 

SciAggie

The Cen-Tex Smoker said:

SciAggie said:

I give this thread a 9 out of 10 for entertainment and longevity. I love this place.
Only stories involving squirrels and old wine get a higher rating...

It has been so much more than i ever would have assumed... 

There's a possible lump fight over on aisle 2. Problem is they tend to burn out quickly.

caliking

I hit forum gold here:

Got this to try chicharrones in a bag, and they’re pretty blah. Their chef must not be certified. 

pgprescott

blind99 said:

GrateEggspectations said:

blind99 said:

In England, surgeons are addressed as Mr or Ms, instead of Dr. 

Apparently, some people find *that* pretentious.

If I trim a brisket, does that qualify me for the “Mr.” status attributed to a surgeon, or do I need formal training? 

I think Mr Brisket has a better ring to it than Dr Brisket.  And that's the point, ya gotta keep up good impressions. 

Remember how Homer Simpson went by Mr Plow?  that was perfect.

It’s Mr. Brisket in Europe and Canada and Dr. Brisket in United States. I am ignorant of the proper title in Latin American regions. I suspect it varies. 

Foghorn

pgprescott said:

blind99 said:

GrateEggspectations said:

blind99 said:

In England, surgeons are addressed as Mr or Ms, instead of Dr. 

Apparently, some people find *that* pretentious.

If I trim a brisket, does that qualify me for the “Mr.” status attributed to a surgeon, or do I need formal training? 

I think Mr Brisket has a better ring to it than Dr Brisket.  And that's the point, ya gotta keep up good impressions. 

Remember how Homer Simpson went by Mr Plow?  that was perfect.

It’s Mr. Brisket in Europe and Canada and Dr. Brisket in United States. I am ignorant of the proper title in Latin American regions. I suspect it varies. 

If they really respect you they call you both in Latin America.  "Senor Doctor".

I have a plaque from Ecuador to that effect.  

Keeping on topic, I don't have any plaques or papers that list me as a chef.  If I did @20stone would take it away every time I put some of our homemade sausage on a storebought biscuit from a can.

Legume

Foghorn said:

pgprescott said:

blind99 said:

GrateEggspectations said:

blind99 said:

In England, surgeons are addressed as Mr or Ms, instead of Dr. 

Apparently, some people find *that* pretentious.

If I trim a brisket, does that qualify me for the “Mr.” status attributed to a surgeon, or do I need formal training? 

I think Mr Brisket has a better ring to it than Dr Brisket.  And that's the point, ya gotta keep up good impressions. 

Remember how Homer Simpson went by Mr Plow?  that was perfect.

It’s Mr. Brisket in Europe and Canada and Dr. Brisket in United States. I am ignorant of the proper title in Latin American regions. I suspect it varies. 

If they really respect you they call you both in Latin America.  "Senor Doctor".

I have a plaque from Ecuador to that effect.  

Keeping on topic, I don't have any plaques or papers that list me as a chef.  If I did @20stone would take it away every time I put some of our homemade sausage on a storebought biscuit from a can.

Depends, were you camping?

Legume

The Cen-Tex Smoker said:

SciAggie said:

I give this thread a 9 out of 10 for entertainment and longevity. I love this place.
Only stories involving squirrels and old wine get a higher rating...

It has been so much more than i ever would have assumed... 

you know what they say, when you assume, someone always steps up to be the as$

Foghorn

Legume said:

Foghorn said:

pgprescott said:

blind99 said:

GrateEggspectations said:

blind99 said:

In England, surgeons are addressed as Mr or Ms, instead of Dr. 

Apparently, some people find *that* pretentious.

If I trim a brisket, does that qualify me for the “Mr.” status attributed to a surgeon, or do I need formal training? 

I think Mr Brisket has a better ring to it than Dr Brisket.  And that's the point, ya gotta keep up good impressions. 

Remember how Homer Simpson went by Mr Plow?  that was perfect.

It’s Mr. Brisket in Europe and Canada and Dr. Brisket in United States. I am ignorant of the proper title in Latin American regions. I suspect it varies. 

If they really respect you they call you both in Latin America.  "Senor Doctor".

I have a plaque from Ecuador to that effect.  

Keeping on topic, I don't have any plaques or papers that list me as a chef.  If I did @20stone would take it away every time I put some of our homemade sausage on a storebought biscuit from a can.

Depends, were you camping?

Sometimes.

Foghorn

The Cen-Tex Smoker said:

SciAggie said:

I give this thread a 9 out of 10 for entertainment and longevity. I love this place.
Only stories involving squirrels and old wine get a higher rating...

It has been so much more than i ever would have assumed... 

I saw it a little differently, but whatever.  I was really busy for a couple of days - so when I got caught up by reading through dozens of posts in this thread in one sitting I found myself thinking "I can't believe I'm wasting my time reading this drivel..."

SciAggie

Foghorn said: 

Keeping on topic, I don't have any plaques or papers that list me as a chef.  If I did @20stone would take it away every time I put some of our homemade sausage on a storebought biscuit from a can.

So you'll take sausage - not just any sausage - but sausage made from the finest homegrown animal, ground, stuffed, and seasoned by hand with the finest ingredients... Measurments held to exacting standards and calculated by the most advanced spreadsheet... You'll take that sausage...
And put it on a whopper bisquit?
That's why I'll never be Mr. Dr. Chef  - I don't have your vision...

*Disclaimer* I really am not judging - just felt compelled to comment.

nolaegghead

My brisket is so erudite, I put salt and Dr Pepper on it.

Mattman3969

Dr or not?

The Cen-Tex Smoker

Foghorn said:

The Cen-Tex Smoker said:

SciAggie said:

I give this thread a 9 out of 10 for entertainment and longevity. I love this place.
Only stories involving squirrels and old wine get a higher rating...

It has been so much more than i ever would have assumed... 

I saw it a little differently, but whatever.  I was really busy for a couple of days - so when I got caught up by reading through dozens of posts in this thread in one sitting I found myself thinking "I can't believe I'm wasting my time reading this drivel..."

Thats the whole point. 6 pages of non-sense from a little throw away thread. 

ColtsFan

caliking said:

I hit forum gold here:

Got this to try chicharrones in a bag, and they’re pretty blah. Their chef must not be certified. 

I have the jalapeño cheddar version in the pantry. Same. 

Foghorn

SciAggie said:

Foghorn said: 

Keeping on topic, I don't have any plaques or papers that list me as a chef.  If I did @20stone would take it away every time I put some of our homemade sausage on a storebought biscuit from a can.

So you'll take sausage - not just any sausage - but sausage made from the finest homegrown animal, ground, stuffed, and seasoned by hand with the finest ingredients... Measurments held to exacting standards and calculated by the most advanced spreadsheet... You'll take that sausage...
And put it on a whopper bisquit?
That's why I'll never be Mr. Dr. Chef  - I don't have your vision...

*Disclaimer* I really am not judging - just felt compelled to comment.

The short answer is "yes".

And you left out that I paid for 1/6 of the animal raising and I put my own sweat equity (on most occasions) into the making of the sausage.

What can I say?  I like flaky biscuits from a can better than most homemade biscuits. 

I know you're just razzing me @SciAggie, so I don't take it personally.  I always enjoy your comments.  This is about as close to trolling as I get.

nolaegghead

Just admit canned biscuits makes you a bad, bad person, Dan.  It'll be cathartic. 

ColtsFan

The frozen biscuits are where it’s at. Just like Bob Evans mashed potatoes. I mean does anybody even make mashed taters from scratch anymore?

Foghorn

nolaegghead said:

Just admit canned biscuits makes you a bad, bad person, Dan.  It'll be cathartic. 

Nope.  Love me some canned biscuits.  I think the next thing I may put on one is some of @The Cen-Tex Smoker's homemade bacon.

The horror.

SciAggie

@Foghorn Truth be told I had whopper biscuits on Sunday. I like Jacques Pépin’s philosophy, “Cook for yourself and your family the way YOU like it.” That’s not a quote but I believe that’s how he feels. I’ve watched him interviewed many times. 

Canugghead

ColtsFan said:

The frozen biscuits are where it’s at. Just like Bob Evans mashed potatoes. I mean does anybody even make mashed taters from scratch anymore?

we do, if using instant pot and microwave counts 

GrateEggspectations

Canugghead said:

ColtsFan said:

The frozen biscuits are where it’s at. Just like Bob Evans mashed potatoes. I mean does anybody even make mashed taters from scratch anymore?

we do, if using instant pot and microwave counts 

Made some just the other day. Not hard. Sautéed onions and garlic. Boiled some sweet potatoes. Mashed the potatoes, onions and garlic with butter and cream cheese. Done. Crowd pleaser. 

Botch

I make biscuits/croissants out of the tube, but dammit if I can't open the &$^%! things; I've even watched a bunch of EweTube videos and they're inconclusive.  
I eventually get them open (usually with my cleaver) but dammit, it shouldn't be that hard (and yes I read the instructions).  

GrateEggspectations

@Botch: Try an oyster shucker. Poke and twist. You’ll be a mother shucker in no time. 

Botch

GrateEggspectations said:

@Botch: Try an oyster shucker. Poke and twist. You’ll be a mother shucker in no time. 

I live in utard, and my drawer-ful of brine shrimp peelers are too delicate; I'll check Amazoid....   

Battleborn

Botch said:

I make biscuits/croissants out of the tube, but dammit if I can't open the &$^%! things; I've even watched a bunch of EweTube videos and they're inconclusive.  
I eventually get them open (usually with my cleaver) but dammit, it shouldn't be that hard (and yes I read the instructions).  

Peel the paper and pop it on the corner of the counter. Done. 

Botch

Battleborn said:
Peel the paper and pop it on the corner of the counter. Done. 

It's peeling the paper that never works for me.  There is a silver rectangle that looks  like a pull tab, but it isn't.  There might be a protruding corner to grab, but there isn't.  Maybe I can pluck the paper at the metal lid (I can see the damn crease), but I can't.  
It's okay, I can't figure out a damn smartphone either; it's my lot in life.    

SciAggie

@Botch That’s why my mom called them “whopper” biscuits. Peel the paper back as best you can then give the can a solid “whop” against the edge of the kitchen counter. Hit the seam and it’ll pop right open. 

alaskanassasin

You are killing me @botch! Whack it on the counter man!