Lit said:

frazzdaddy said:

Lol, poor little 

Your the one with a son that likes to suck dlck and a wife that doesnt. Poor you.

PigBeanUs said:

I’m not nola. Try to keep up. 

I knew you were a little slow to figure things out, but jeezus. 

Lit said:

Sheldon_Nigel said:

PigBeanUs said:

I’m not nola. Try to keep up. 

I knew you were a little slow to figure things out, but jeezus. 

But wait, I am not Nola.  How can we both not be Nola?

You just wish you were Nola

Gamecockeggman said:

Lit said:

Sheldon_Nigel said:

Lit said:

Sheldon_Nigel said:

PigBeanUs said:

I’m not nola. Try to keep up. 

I knew you were a little slow to figure things out, but jeezus. 

But wait, I am not Nola.  How can we both not be Nola?

You just wish you were Nola

The real kicker is, I feel bad when everyone comes down on you .... then you pull a string like the last few pages and I get where they are coming from and I know why other members do not jump in to defend you.

You mean Nola and John and their 3 friends

Edit - and their 30 troll accounts

Gosh your such a D!ck...   if I were you I would kick my own @ss.  Now shut up and go to sleep Corky

GrateEggspectations said:

PigBeanUs said:

GrateEggspectations said:

In my experience, those who are most secure in their sexuality are also those who concern themselves the least with the orientation of others. 

THat’S eXaCtLy wHat a ***** wOuLd sAy!!

Though you might find it scandalous, my gym partner for a couple years was gay (and also a visible minority)!

mEGG_My_Day said:

pgprescott said:

HeavyG said:

pgprescott said:

nolaegghead said:

pgprescott said:

nolaegghead said:

I am really just accustomed to sharpening by habit.  I was a chef for years in college and one of the first things I'd do is wet stone sharpen all my knives and I'd steel them a few times in a shift.  Same steel you have, angle might be different. I have crappy cutting boards.  My edge grain is HUGE so I don't break that out unless I'm cooking for a big party.

I've been planning on making an edge grain cutting table, but it's not that high on my priority list.

What culinary school did you graduate from? 

It was a job title.  I was "head chef".  Sure, technically  I should be technically trained, inferring a chef school.  I was not.  It was an upscale restaurant where I was doing technical some technical cooking but I wasn't creating new dishes except for off-menu stuff that goes on the chalkboard.

The word "chef" is derived from the term chef de cuisine (French pronunciation: ​[ʃɛf. də. kɥi. zin]), the director or head of a kitchen.

Thanks for your research. It’s a disservice to those who are actually chefs to refer to yourself as one unless you are. I suppose you know that though. Just wanted to sound cooler than head cook. No biggie, just a peeve. No doubt you know your way around the kitchen plenty good enough. 

Surely you're not suggesting that to be properly called a "chef" one has to be a graduate of some culinary school.

It’s kinda like being the head pro at a golf course vs a PGA professional. The non culinary school path isn’t a short or easy one to be a true chef. Anyone can be called “chef” and if you aren’t actually deserving of that title, it diminishes others. Whatever, if people want to sound cool, that’s fine. No biggie. I’m not a chef. Anyway, I have to get to bed, I have an appointment with Dr. J to look at my sore shoulder. I hope he doesn’t recommend surgery. I sure wish my mother were still alive to “nurse” me back to health. 

I’m a registered CPA and do not have an an accounting degree - go figure??? 

pgprescott said:

GrateEggspectations said:

pgprescott said:

HeavyG said:

pgprescott said:

nolaegghead said:

pgprescott said:

nolaegghead said:

I am really just accustomed to sharpening by habit.  I was a chef for years in college and one of the first things I'd do is wet stone sharpen all my knives and I'd steel them a few times in a shift.  Same steel you have, angle might be different. I have crappy cutting boards.  My edge grain is HUGE so I don't break that out unless I'm cooking for a big party.

I've been planning on making an edge grain cutting table, but it's not that high on my priority list.

What culinary school did you graduate from? 

It was a job title.  I was "head chef".  Sure, technically  I should be technically trained, inferring a chef school.  I was not.  It was an upscale restaurant where I was doing technical some technical cooking but I wasn't creating new dishes except for off-menu stuff that goes on the chalkboard.

The word "chef" is derived from the term chef de cuisine (French pronunciation: ​[ʃɛf. də. kɥi. zin]), the director or head of a kitchen.

Thanks for your research. It’s a disservice to those who are actually chefs to refer to yourself as one unless you are. I suppose you know that though. Just wanted to sound cooler than head cook. No biggie, just a peeve. No doubt you know your way around the kitchen plenty good enough. 

Surely you're not suggesting that to be properly called a "chef" one has to be a graduate of some culinary school.

It’s kinda like being the head pro at a golf course vs a PGA professional. The non culinary school path isn’t a short or easy one to be a true chef. Anyone can be called “chef” and if you aren’t actually deserving of that title, it diminishes others. Whatever, if people want to sound cool, that’s fine. No biggie. I’m not a chef. Anyway, I have to get to bed, I have an appointment with Dr. J to look at my sore shoulder. I hope he doesn’t recommend surgery. I sure wish my mother were still alive to “nurse” me back to health. 

Some of the smartest people I know have no education - and I say that holding a university degree and having a spouse who holds several. My b-I-l, who never finished his university degree, is currently looking at selling a business he bought five years ago for 25 times his purchase price. Pretty amazing return on investment. Some of the best cooks out there have no formal training. When I asked about her background, one of the most talented Eggers in this place, @smokingal, stated she had no kitchen experience, save some time as a cashier at McDonal’s. I miss her posts. Just phenomenal - and self-taught to boot. 

No argument about the education here. You can’t call yourself an engineer unless you are in fact an engineer. Even if you do engineers work. Doesn’t make you less of a person, but the title has meaning and should be respected. That’s all. 

In my opinion you should not refer to yourself as a chef unless you are either accredited as one or have fulfilled the rigorous training under another for the appropriate time and are fully competent at that time to perform all the duties required of a chef. Doesn’t mean there aren’t great cooks that aren’t chefs. There obviously are. There are cooks that are better than many chefs. Any great cook I know would never refer to themselves as a chef unless they were in fact a chef. It’s a respect thing. People with gravitas show respect and they don’t need the title to speak for them. Carey is an accomplished cook and he probably wouldn’t walk into one of the fine establishments near him and introduce himself as a chef. I’d just bet I’m right. Unless he chuckled after the comment. 

pgprescott said:

mEGG_My_Day said:

pgprescott said:

HeavyG said:

pgprescott said:

nolaegghead said:

pgprescott said:

nolaegghead said:

I am really just accustomed to sharpening by habit.  I was a chef for years in college and one of the first things I'd do is wet stone sharpen all my knives and I'd steel them a few times in a shift.  Same steel you have, angle might be different. I have crappy cutting boards.  My edge grain is HUGE so I don't break that out unless I'm cooking for a big party.

I've been planning on making an edge grain cutting table, but it's not that high on my priority list.

What culinary school did you graduate from? 

It was a job title.  I was "head chef".  Sure, technically  I should be technically trained, inferring a chef school.  I was not.  It was an upscale restaurant where I was doing technical some technical cooking but I wasn't creating new dishes except for off-menu stuff that goes on the chalkboard.

The word "chef" is derived from the term chef de cuisine (French pronunciation: ​[ʃɛf. də. kɥi. zin]), the director or head of a kitchen.

Thanks for your research. It’s a disservice to those who are actually chefs to refer to yourself as one unless you are. I suppose you know that though. Just wanted to sound cooler than head cook. No biggie, just a peeve. No doubt you know your way around the kitchen plenty good enough. 

Surely you're not suggesting that to be properly called a "chef" one has to be a graduate of some culinary school.

It’s kinda like being the head pro at a golf course vs a PGA professional. The non culinary school path isn’t a short or easy one to be a true chef. Anyone can be called “chef” and if you aren’t actually deserving of that title, it diminishes others. Whatever, if people want to sound cool, that’s fine. No biggie. I’m not a chef. Anyway, I have to get to bed, I have an appointment with Dr. J to look at my sore shoulder. I hope he doesn’t recommend surgery. I sure wish my mother were still alive to “nurse” me back to health. 

I’m a registered CPA and do not have an an accounting degree - go figure??? 

Why don’t you tell us the process? I’m interested. You just walked in the door and started working as a CPA? What does CPA stand for? Did you have to pass a test? Did you have to complete work requirements? Not my field, but I would assume there are some requirements and regulations? No? Can I just be a CPA then? What if I work at an accounting firm and the boss has me do some of his work? Am I a CPA then? Give it a rest. I’m fine with Carey’s response but some of you sycophants  are ridiculous. 

pgprescott said:

pgprescott said:

mEGG_My_Day said:

pgprescott said:

HeavyG said:

pgprescott said:

nolaegghead said:

pgprescott said:

nolaegghead said:

I am really just accustomed to sharpening by habit.  I was a chef for years in college and one of the first things I'd do is wet stone sharpen all my knives and I'd steel them a few times in a shift.  Same steel you have, angle might be different. I have crappy cutting boards.  My edge grain is HUGE so I don't break that out unless I'm cooking for a big party.

I've been planning on making an edge grain cutting table, but it's not that high on my priority list.

What culinary school did you graduate from? 

It was a job title.  I was "head chef".  Sure, technically  I should be technically trained, inferring a chef school.  I was not.  It was an upscale restaurant where I was doing technical some technical cooking but I wasn't creating new dishes except for off-menu stuff that goes on the chalkboard.

The word "chef" is derived from the term chef de cuisine (French pronunciation: ​[ʃɛf. də. kɥi. zin]), the director or head of a kitchen.

Thanks for your research. It’s a disservice to those who are actually chefs to refer to yourself as one unless you are. I suppose you know that though. Just wanted to sound cooler than head cook. No biggie, just a peeve. No doubt you know your way around the kitchen plenty good enough. 

Surely you're not suggesting that to be properly called a "chef" one has to be a graduate of some culinary school.

It’s kinda like being the head pro at a golf course vs a PGA professional. The non culinary school path isn’t a short or easy one to be a true chef. Anyone can be called “chef” and if you aren’t actually deserving of that title, it diminishes others. Whatever, if people want to sound cool, that’s fine. No biggie. I’m not a chef. Anyway, I have to get to bed, I have an appointment with Dr. J to look at my sore shoulder. I hope he doesn’t recommend surgery. I sure wish my mother were still alive to “nurse” me back to health. 

I’m a registered CPA and do not have an an accounting degree - go figure??? 

Why don’t you tell us the process? I’m interested. You just walked in the door and started working as a CPA? What does CPA stand for? Did you have to pass a test? Did you have to complete work requirements? Not my field, but I would assume there are some requirements and regulations? No? Can I just be a CPA then? What if I work at an accounting firm and the boss has me do some of his work? Am I a CPA then? Give it a rest. I’m fine with Carey’s response but some of you sycophants  are ridiculous. 

Never mind @mEGG_My_Day
I found it myself.