OT-I am treading lightly here- the buffalo is firing on all cylinders-OT but ...

lousubcap · December 2019

The thread about "now the college football season begins" or words to that effect has been totally buffaloed. It was focused on Navy -Army Football played Dec 14, 2019. Navy won (31-7) and after all the banter I posted a few pics of @thetrim coming thru (regardless of the five letter shipping company's best efforts) in great fashion earlier today.
And to continue-the sunset thread on Rockwood has been sunk. The Buffalo must be an Oklahoma fan...

FWIW-

Gulfcoastguy · December 2019

Well the Buffalo is native to the mid west. Not sure exactly where since they roam.

dbCooper · December 2019

Gulfcoastguy said:

Well the Buffalo is native to the mid west. Not sure exactly where since they roam.

More so The Great Plains. I believe the land and culture were more desirable!

Markarm4119 · January 2020

I wish he would get rid of the post by the professional chef, trying to pass herself off as a regular egghead!

BigreenGreg · January 2020

Love her posts, always excellent. I’ll just never be on her level, I can live with that.

smokingal · January 2020

@Markarm4119 Dude, seriously, I'm not a professional chef. I'm not a chef period. My only experience in the food industry was a two month stint at McDonald's in high school, and I was a cashier.

frazzdaddy · January 2020

@smokingal , don't sweat the "game envy" post on. Your cooks are awesome!

GrateEggspectations · January 2020

smokingal said:

@Markarm4119 Dude, seriously, I'm not a professional chef. I'm not a chef period. My only experience in the food industry was a two month stint at McDonald's in high school, and I was a cashier.

If your only culinary experience was McDonald’s, then ol Ronald must be one hell of a teacher. I’m heading out for a job application come sunrise. 😉

YukonRon · January 2020

QPWCLFLC
Do not care where you learned your outstanding excellence in cooking, but should you, and a select few others, ever feel the need to not post your works of art, I think I certainly would find this forum less interesting and not worth my time.

Keep it rolling.

wardo · January 2020

Markarm4119 said:

I wish he would get rid of the post by the professional chef, trying to pass herself off as a regular egghead!

I believe this is sarcasm. My goal is one day to copy one of the cooks @smokingal posts up and blow away my friends and family 😁

In the meantime, I eagerly await her next awesome cook. Simpletons like me need direction haha

Botch · January 2020

^^^ I'm "Agree"ing to your first statement, not your last one!

WeberWho · January 2020

What I don't understand is how the buffalo will delete certain threads but we have an all time high of troll accounts on the forum.

JohnInCarolina · January 2020

We have a tendency to attribute certain actions to malice, when they can be explained much more easily.

nolaegghead · January 2020

All the world’s a stage,

And all the men and women merely players;

They have their exits and their entrances;

And one man in his time plays many parts,

His acts being seven ages. At first the infant,

Mewling and puking in the nurse’s arms;

And then the whining school-boy, with his satchel

And shining morning face, creeping like snail

Unwillingly to school. And then the lover,

Sighing like furnace, with a woeful ballad

Made to his mistress’ eyebrow. Then a soldier,

Full of strange oaths, and bearded like the pard,

Jealous in honour, sudden and quick in quarrel,

Seeking the bubble reputation

Even in the cannon’s mouth. And then the justice,

In fair round belly with good capon lin’d,

With eyes severe and beard of formal cut,

Full of wise saws and modern instances;

And so he plays his part. The sixth age shifts

Into the lean and slipper’d pantaloon,

With spectacles on nose and pouch on side;

His youthful hose, well sav’d, a world too wide

For his shrunk shank; and his big manly voice,

Turning again toward childish treble, pipes

And whistles in his sound. Last scene of all,

That ends this strange eventful history,

Is second childishness and mere oblivion;

Sans teeth, sans eyes, sans taste, sans everything.

lkapigian · January 2020

nolaegghead said:

All the world’s a stage,
And all the men and women merely players;
They have their exits and their entrances;
And one man in his time plays many parts,
His acts being seven ages. At first the infant,
Mewling and puking in the nurse’s arms;
And then the whining school-boy, with his satchel
And shining morning face, creeping like snail
Unwillingly to school. And then the lover,
Sighing like furnace, with a woeful ballad
Made to his mistress’ eyebrow. Then a soldier,
Full of strange oaths, and bearded like the pard,
Jealous in honour, sudden and quick in quarrel,
Seeking the bubble reputation
Even in the cannon’s mouth. And then the justice,
In fair round belly with good capon lin’d,
With eyes severe and beard of formal cut,
Full of wise saws and modern instances;
And so he plays his part. The sixth age shifts
Into the lean and slipper’d pantaloon,
With spectacles on nose and pouch on side;
His youthful hose, well sav’d, a world too wide
For his shrunk shank; and his big manly voice,
Turning again toward childish treble, pipes
And whistles in his sound. Last scene of all,
That ends this strange eventful history,
Is second childishness and mere oblivion;
Sans teeth, sans eyes, sans taste, sans everything.

2112

nolaegghead · January 2020

lkapigian said:

nolaegghead said:

All the world’s a stage,
And all the men and women merely players;
They have their exits and their entrances;
And one man in his time plays many parts,
His acts being seven ages. At first the infant,
Mewling and puking in the nurse’s arms;
And then the whining school-boy, with his satchel
And shining morning face, creeping like snail
Unwillingly to school. And then the lover,
Sighing like furnace, with a woeful ballad
Made to his mistress’ eyebrow. Then a soldier,
Full of strange oaths, and bearded like the pard,
Jealous in honour, sudden and quick in quarrel,
Seeking the bubble reputation
Even in the cannon’s mouth. And then the justice,
In fair round belly with good capon lin’d,
With eyes severe and beard of formal cut,
Full of wise saws and modern instances;
And so he plays his part. The sixth age shifts
Into the lean and slipper’d pantaloon,
With spectacles on nose and pouch on side;
His youthful hose, well sav’d, a world too wide
For his shrunk shank; and his big manly voice,
Turning again toward childish treble, pipes
And whistles in his sound. Last scene of all,
That ends this strange eventful history,
Is second childishness and mere oblivion;
Sans teeth, sans eyes, sans taste, sans everything.

2112

Shakespeare

JohnInCarolina · January 2020

lkapigian said:

nolaegghead said:

All the world’s a stage,
And all the men and women merely players;
They have their exits and their entrances;
And one man in his time plays many parts,
His acts being seven ages. At first the infant,
Mewling and puking in the nurse’s arms;
And then the whining school-boy, with his satchel
And shining morning face, creeping like snail
Unwillingly to school. And then the lover,
Sighing like furnace, with a woeful ballad
Made to his mistress’ eyebrow. Then a soldier,
Full of strange oaths, and bearded like the pard,
Jealous in honour, sudden and quick in quarrel,
Seeking the bubble reputation
Even in the cannon’s mouth. And then the justice,
In fair round belly with good capon lin’d,
With eyes severe and beard of formal cut,
Full of wise saws and modern instances;
And so he plays his part. The sixth age shifts
Into the lean and slipper’d pantaloon,
With spectacles on nose and pouch on side;
His youthful hose, well sav’d, a world too wide
For his shrunk shank; and his big manly voice,
Turning again toward childish treble, pipes
And whistles in his sound. Last scene of all,
That ends this strange eventful history,
Is second childishness and mere oblivion;
Sans teeth, sans eyes, sans taste, sans everything.

2112

More like 420

nolaegghead · January 2020

JohnInCarolina said:

lkapigian said:

nolaegghead said:

All the world’s a stage,
And all the men and women merely players;
They have their exits and their entrances;
And one man in his time plays many parts,
His acts being seven ages. At first the infant,
Mewling and puking in the nurse’s arms;
And then the whining school-boy, with his satchel
And shining morning face, creeping like snail
Unwillingly to school. And then the lover,
Sighing like furnace, with a woeful ballad
Made to his mistress’ eyebrow. Then a soldier,
Full of strange oaths, and bearded like the pard,
Jealous in honour, sudden and quick in quarrel,
Seeking the bubble reputation
Even in the cannon’s mouth. And then the justice,
In fair round belly with good capon lin’d,
With eyes severe and beard of formal cut,
Full of wise saws and modern instances;
And so he plays his part. The sixth age shifts
Into the lean and slipper’d pantaloon,
With spectacles on nose and pouch on side;
His youthful hose, well sav’d, a world too wide
For his shrunk shank; and his big manly voice,
Turning again toward childish treble, pipes
And whistles in his sound. Last scene of all,
That ends this strange eventful history,
Is second childishness and mere oblivion;
Sans teeth, sans eyes, sans taste, sans everything.

2112

More like 420

My shop is more military....I'm at 1620 Monroe St

lkapigian · January 2020

nolaegghead said:

lkapigian said:

nolaegghead said:

All the world’s a stage,
And all the men and women merely players;
They have their exits and their entrances;
And one man in his time plays many parts,
His acts being seven ages. At first the infant,
Mewling and puking in the nurse’s arms;
And then the whining school-boy, with his satchel
And shining morning face, creeping like snail
Unwillingly to school. And then the lover,
Sighing like furnace, with a woeful ballad
Made to his mistress’ eyebrow. Then a soldier,
Full of strange oaths, and bearded like the pard,
Jealous in honour, sudden and quick in quarrel,
Seeking the bubble reputation
Even in the cannon’s mouth. And then the justice,
In fair round belly with good capon lin’d,
With eyes severe and beard of formal cut,
Full of wise saws and modern instances;
And so he plays his part. The sixth age shifts
Into the lean and slipper’d pantaloon,
With spectacles on nose and pouch on side;
His youthful hose, well sav’d, a world too wide
For his shrunk shank; and his big manly voice,
Turning again toward childish treble, pipes
And whistles in his sound. Last scene of all,
That ends this strange eventful history,
Is second childishness and mere oblivion;
Sans teeth, sans eyes, sans taste, sans everything.

2112

Shakespeare

Foghorn · January 2020

Markarm4119 said:

I wish he would get rid of the post by the professional chef, trying to pass herself off as a regular egghead!

As others have noted, I'm pretty sure that this post was not meant to be taken seriously. With that said, having dined with the Dean of the Culinary Institute of America, and having eaten a fair amount of egghead food, I'm convinced the biggest difference between a professional chef and many of the best eggheads is in quantity and consistency. Most of us can cook one great dish at a time. Many eggheads can put together a whole meal of great dishes. But it takes a pro chef to consistently put out dozens of great dishes of all types when there is a time crunch.

DoubleEgger · January 2020

Pro chefs don’t have time to be messing around on this forum. They are some of the hardest working (and longest hours) folks out there. The restaurant biz ain’t no joke.

nolaegghead · January 2020

DoubleEgger said:

Pro chefs don’t have time to be messing around on this forum. They are some of the hardest working (and longest hours) folks out there. The restaurant biz ain’t no joke.

https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=7&cad=rja&uact=8&ved=2ahUKEwi-q7DL_-XmAhVoUN8KHeqfARkQFjAGegQIDBAS&url=https://www.reddit.com/r/KitchenConfidential/comments/3ugxzr/typical_hours_per_week_head_and_sous_chef/&usg=AOvVaw17YqvkMevYpKzJEHNs-f9J

GrateEggspectations · January 2020

nolaegghead said:

And all the men and women merely players;

They have their exits and their entrances;

Are you feeling frisky, Nola?

nolaegghead · January 2020

GrateEggspectations said:

nolaegghead said:
And all the men and women merely players;
They have their exits and their entrances;

Are you feeling frisky, Nola?

Still trunk from NYE....*burp*

Botch · January 2020

nolaegghead said:

DoubleEgger said:

Pro chefs don’t have time to be messing around on this forum. They are some of the hardest working (and longest hours) folks out there. The restaurant biz ain’t no joke.

https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=7&cad=rja&uact=8&ved=2ahUKEwi-q7DL_-XmAhVoUN8KHeqfARkQFjAGegQIDBAS&url=https://www.reddit.com/r/KitchenConfidential/comments/3ugxzr/typical_hours_per_week_head_and_sous_chef/&usg=AOvVaw17YqvkMevYpKzJEHNs-f9J

May I add Bill Buford's Heat?
Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany

JohnInCarolina · January 2020

nolaegghead said:

DoubleEgger said:

Pro chefs don’t have time to be messing around on this forum. They are some of the hardest working (and longest hours) folks out there. The restaurant biz ain’t no joke.

https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=7&cad=rja&uact=8&ved=2ahUKEwi-q7DL_-XmAhVoUN8KHeqfARkQFjAGegQIDBAS&url=https://www.reddit.com/r/KitchenConfidential/comments/3ugxzr/typical_hours_per_week_head_and_sous_chef/&usg=AOvVaw17YqvkMevYpKzJEHNs-f9J

Yep. They’re hustling.

wardo · January 2020

JohnInCarolina said:

nolaegghead said:

DoubleEgger said:

Pro chefs don’t have time to be messing around on this forum. They are some of the hardest working (and longest hours) folks out there. The restaurant biz ain’t no joke.

https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=7&cad=rja&uact=8&ved=2ahUKEwi-q7DL_-XmAhVoUN8KHeqfARkQFjAGegQIDBAS&url=https://www.reddit.com/r/KitchenConfidential/comments/3ugxzr/typical_hours_per_week_head_and_sous_chef/&usg=AOvVaw17YqvkMevYpKzJEHNs-f9J

Yep. They’re hustling.

So first I wonder who disagreed with this. The average American work week is like 34hrs. Granted reddit may have more anecdotal evidence, but let's take the 45-60hr work week and call it reasonable. That's 30-70% more work hrs than the average work week.

I call that hustling...

JohnInCarolina · January 2020

wardo said:

JohnInCarolina said:

nolaegghead said:

DoubleEgger said:

Pro chefs don’t have time to be messing around on this forum. They are some of the hardest working (and longest hours) folks out there. The restaurant biz ain’t no joke.

https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=7&cad=rja&uact=8&ved=2ahUKEwi-q7DL_-XmAhVoUN8KHeqfARkQFjAGegQIDBAS&url=https://www.reddit.com/r/KitchenConfidential/comments/3ugxzr/typical_hours_per_week_head_and_sous_chef/&usg=AOvVaw17YqvkMevYpKzJEHNs-f9J

Yep. They’re hustling.

So first I wonder who disagreed with this. The average American work week is like 34hrs. Granted reddit may have more anecdotal evidence, but let's take the 45-60hr work week and call it reasonable. That's 30-70% more work hrs than the average work week.

I call that hustling...

I don’t know man. Nobody owns up to anything when it comes to disagreeing or flagging posts these days.

Anyway, some of the responses in that reddit thread discussed how some weeks can easily get to 80 or 90 hours. This jives with the people I know in the restaurant business, who are all working their tails off.

wardo · January 2020

I would think that an owner/chef would be working 12hrs a day 6-7days a week so that does make even more sense @johnincarolina

This is the internet and it tends to be an echo chamber so I get people not necessarily wanting to chime up with differening opinions. But ya some of the flags and such seem to be a little odd to say the least. I assume that they'll just lose their validity over time as everything gets flagged.

It however seems this OT thread has further gotten OT, so my apologies @lousubcap

fishlessman · January 2020

JohnInCarolina said:

wardo said:

JohnInCarolina said:

nolaegghead said:

DoubleEgger said:

Pro chefs don’t have time to be messing around on this forum. They are some of the hardest working (and longest hours) folks out there. The restaurant biz ain’t no joke.

https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=7&cad=rja&uact=8&ved=2ahUKEwi-q7DL_-XmAhVoUN8KHeqfARkQFjAGegQIDBAS&url=https://www.reddit.com/r/KitchenConfidential/comments/3ugxzr/typical_hours_per_week_head_and_sous_chef/&usg=AOvVaw17YqvkMevYpKzJEHNs-f9J

Yep. They’re hustling.

So first I wonder who disagreed with this. The average American work week is like 34hrs. Granted reddit may have more anecdotal evidence, but let's take the 45-60hr work week and call it reasonable. That's 30-70% more work hrs than the average work week.

I call that hustling...

I don’t know man. Nobody owns up to anything when it comes to disagreeing or flagging posts these days.

Anyway, some of the responses in that reddit thread discussed how some weeks can easily get to 80 or 90 hours. This jives with the people I know in the restaurant business, who are all working their tails off.

i believe the disagree but is on automatic when you post

GATraveller · January 2020

Markarm4119 said:

I wish he would get rid of the post by the professional chef, trying to pass herself off as a regular egghead!

This has to be a joke.

OT-I am treading lightly here- the buffalo is firing on all cylinders-OT but ...

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