Getting paid to do it

Have you professionally cooked before? It's hard work, probably harder
than your current profession, but I guess it does depend on the size
of the establishment. Good luck!

merryb said:

Have you professionally cooked before? It's hard work, probably harder
than your current profession,

Maybe harder in some ways, but I move pretty quickly. Just my nature.

Quoted message said:

but I guess it does depend on the size of the establishment.

It'll be something relatively small, and I'd mostly be doing
breakfast.

Quoted message said:

Good luck!

Thanks.

--Bryan

Bobo Bonobo® said:

merryb said:

Have you professionally cooked before? It's hard work, probably harder
than your current profession,

Maybe harder in some ways, but I move pretty quickly. Just my nature.

Quoted message said:

but I guess it does depend on the size of the establishment.

It'll be something relatively small, and I'd mostly be doing
breakfast.

Quoted message said:

Good luck!

Thanks.

--Bryan

Read the chapter in Anthony Bourdain's book, "Kitchen Confidential"
about people with unrealistic expectations opening restaurants before
you give up your day job.

Bobo Bonobo® said:

My one nephew was telling me that he's pretty sure that his brother
(my other nephew) was going to open a restaurant after he finishes
college. There's not really any question that I'd be cooking for
him. These are the nephews who showed me that mayonnaise can be a
nice thing, and not at all like that disgusting [censored] you get in a jar.

As much as I like my current job (custodian at a church), at 46 I have
no problem with stacking and unstacking 300+ chairs in a day. At 56,
well, that might not be the case. At 66, I really don't think I'll be
wanting to do that.

I'd enjoy doing breakfast every day, and sometimes lunch. I can tell
you one thing, my nephew would never ask me to use crappy ingredients.

--Bryan

Sounds like something you'd love. Not many have an opportunity to get
real enjoyment from their jobs. Please keep us posted.

Carol

On Aug 8, 6:15 pm, "[email hidden]" <[email hidden]>

Quoted message said:

Bobo Bonobo® said:

On Aug 8, 4:19 pm, merryb <[email hidden]> wrote:

Quoted message said:

Quoted message said:

Have you professionally cooked before? It's hard work, probably harder
than your current profession,

Quoted message said:

Maybe harder in some ways, but I move pretty quickly. Just my nature.

Quoted message said:

Quoted message said:

but I guess it does depend on the size of the establishment.

Quoted message said:

It'll be something relatively small, and I'd mostly be doing
breakfast.

Quoted message said:

Quoted message said:

Good luck!

Quoted message said:

Thanks.

Quoted message said:

--Bryan

Read the chapter in Anthony Bourdain's book, "Kitchen Confidential"
about people with unrealistic expectations opening restaurants before
you give up your day job.

It would be "in addition to" not instead of my regular job, at least
for quite a while.
These days the "in addition to" is preschool teacher's assistant, a
very low paid but fun job.

Also, I am familiar with the book.

Successful businesses, restaurants or otherwise, do not have to be
horribly unpleasant places.

--Bryan

In article <[email hidden]>,

Bobo Bonobo® said:

My one nephew was telling me that he's pretty sure that his brother
(my other nephew) was going to open a restaurant after he finishes
college. There's not really any question that I'd be cooking for
him. These are the nephews who showed me that mayonnaise can be a
nice thing, and not at all like that disgusting [censored] you get in a jar.

As much as I like my current job (custodian at a church), at 46 I have
no problem with stacking and unstacking 300+ chairs in a day. At 56,
well, that might not be the case. At 66, I really don't think I'll be
wanting to do that.

I'd enjoy doing breakfast every day, and sometimes lunch. I can tell
you one thing, my nephew would never ask me to use crappy ingredients.

--Bryan

I hope it does not ruin it for you. :-)
Sometimes doing a hobby as "work" makes it not so much fun anymore.
That happened to me with handcrafted Jewelry when I started doing ebay
and making Rosaries.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

Bobo Bonobo® said:

I'd enjoy doing breakfast every day, and sometimes lunch. I can tell
you one thing, my nephew would never ask me to use crappy ingredients.

When he sees his profit margin, you might indeed be forced to use
a bunch of prepared stuff from Sysco.

-sw

merryb said:

Have you professionally cooked before? It's hard work, probably harder
than your current profession, but I guess it does depend on the size
of the establishment. Good luck!

Um... could you quote part of what you are replying to so it makes a bit of
sense?

Omelet said:

In article <[email hidden]>,

Bobo Bonobo® said:

As much as I like my current job (custodian at a church), at 46 I
have no problem with stacking and unstacking 300+ chairs in a day.
At 56, well, that might not be the case. At 66, I really don't
think I'll be wanting to do that.

I'd enjoy doing breakfast every day, and sometimes lunch. I can tell
you one thing, my nephew would never ask me to use crappy
ingredients.

--Bryan

I hope it does not ruin it for you. :-)
Sometimes doing a hobby as "work" makes it not so much fun anymore.
That happened to me with handcrafted Jewelry when I started doing ebay
and making Rosaries.

I enjoy cooking. But if you tell me I *have* to cook, on someone elses
schedule, I won't enjoy cooking anymore. It's one of my few simple
pleasures. If I'd wanted to turn it into a profession I'd have done it when
I was 25.

What sort of restaurant serves breakfast which requires stacking and
unstacking 300 chairs? And what does stacking/unstacking chairs have to do
with being a chef? Absolutely nothing.

Jill

On Thu, 9 Aug 2007 09:00:31 -0500, "jmcquown" <[email hidden]>

Quoted message said:

Quoted message said:

Bobo Bonobo® said:

As much as I like my current job (custodian at a church), at 46 I
have no problem with stacking and unstacking 300+ chairs in a day.
At 56, well, that might not be the case. At 66, I really don't
think I'll be wanting to do that.

<snip>

Quoted message said:

What sort of restaurant serves breakfast which requires stacking and
unstacking 300 chairs? And what does stacking/unstacking chairs have to do
with being a chef? Absolutely nothing.

His *current* job involves stacking and unstacking chairs.

--

A husband is someone who takes out the trash and gives the impression he just cleaned the whole house.

On Wed, 08 Aug 2007 21:06:15 -0500, Omelet <[email hidden]>

Quoted message said:

In article <[email hidden]>,

Bobo Bonobo® said:

My one nephew was telling me that he's pretty sure that his brother
(my other nephew) was going to open a restaurant after he finishes
college. There's not really any question that I'd be cooking for
him. These are the nephews who showed me that mayonnaise can be a
nice thing, and not at all like that disgusting [censored] you get in a jar.

As much as I like my current job (custodian at a church), at 46 I have
no problem with stacking and unstacking 300+ chairs in a day. At 56,
well, that might not be the case. At 66, I really don't think I'll be
wanting to do that.

I'd enjoy doing breakfast every day, and sometimes lunch. I can tell
you one thing, my nephew would never ask me to use crappy ingredients.

--Bryan

I hope it does not ruin it for you. :-)
Sometimes doing a hobby as "work" makes it not so much fun anymore.
That happened to me with handcrafted Jewelry when I started doing ebay
and making Rosaries.

Do you still do this, Om? I'd love to see your work.

TammyM

Lentils with pasta and caramelised onions
by Claudia Roden
from Arabesque

Serves 4-6
Preparation time less than 30 mins Email this recipe
Cooking time 10 to 30 mins

1 large onion, sliced
6-7 tbsp extra virgin olive oil
100g/3½oz large green or brown lentils, rinsed
100g/3½oz dry tagliatelle nests
salt and freshly ground black pepper
large handful chopped flatleaf parsley

Method

1. Fry the onion in two tablespoons of oil until brown and
caramelised, stirring often. It is a good idea to start frying with
the lid on - this allows it to soften more quickly.
2. Boil the lentils in plenty of water until just tender - read the
instructions on the packet and watch the cooking carefully.
3. Break the tagliatelle into pieces and drop them into the pan with
the lentils - there should be enough water to cover them. Add salt,
stir and boil vigorously until the pasta is cooked al dente.
4. When the pasta is cooked, drain quickly, and toss gently with the
remaining olive oil, a little salt and freshly ground black pepper,
the fried onions and the parsley. Serve.

In article <[email hidden]>,

(TammyM) said:

Quoted message said:

I hope it does not ruin it for you. :-)
Sometimes doing a hobby as "work" makes it not so much fun anymore.
That happened to me with handcrafted Jewelry when I started doing ebay
and making Rosaries.

Do you still do this, Om? I'd love to see your work.

TammyM

I have plenty of jpegs. ;-)

We can take this to private e-mail.

Remove the _underscore.

I still have at least $2,000 worth of sterling silver and gemstone beads
I'll use eventually. <G>
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

In article <[email hidden]>,

Steve Wertz said:

Bobo Bonobo® said:

I'd enjoy doing breakfast every day, and sometimes lunch. I can tell
you one thing, my nephew would never ask me to use crappy ingredients.

When he sees his profit margin, you might indeed be forced to use
a bunch of prepared stuff from Sysco.

-sw

Yes and no.
It's possible to do a lot of "pre-prepping" yourself for some of the
more time consuming stuff.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

In article <[email hidden]>,

jmcquown said:

Quoted message said:

I hope it does not ruin it for you. :-)
Sometimes doing a hobby as "work" makes it not so much fun anymore.
That happened to me with handcrafted Jewelry when I started doing ebay
and making Rosaries.

I enjoy cooking. But if you tell me I *have* to cook, on someone elses
schedule, I won't enjoy cooking anymore. It's one of my few simple
pleasures. If I'd wanted to turn it into a profession I'd have done it when
I was 25.

Perspective can be interesting. :-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

sf said:

On Thu, 9 Aug 2007 09:00:31 -0500, "jmcquown" <[email hidden]>

Quoted message said:

Quoted message said:

Bobo Bonobo® <[email hidden]> wrote:

Quoted message said:

Quoted message said:

> As much as I like my current job (custodian at a church), at 46 I
> have no problem with stacking and unstacking 300+ chairs in a day.
> At 56, well, that might not be the case. At 66, I really don't
> think I'll be wanting to do that.

<snip>

Quoted message said:

What sort of restaurant serves breakfast which requires stacking and
unstacking 300 chairs? And what does stacking/unstacking chairs have todo
with being a chef? Absolutely nothing.

I'm not talking about being "a chef." I'm talking about being a
breakfast cook, and sometimes lunch cook.

Quoted message said:

His *current* job involves stacking and unstacking chairs.

One would have thought that'd be obvious. "Custodian," "stacking
chairs."

--Bryan

Omelet said:

In article <[email hidden]>,

Steve Wertz said:

On Wed, 08 Aug 2007 14:38:59 -0700, Bobo Bonobo® wrote:

Quoted message said:

Quoted message said:

I'd enjoy doing breakfast every day, and sometimes lunch. I can tell
you one thing, my nephew would never ask me to use crappy ingredients.

Quoted message said:

When he sees his profit margin, you might indeed be forced to use
a bunch of prepared stuff from Sysco.

You're such the curmudgeon. Not everywhere does that.

Quoted message said:

Quoted message said:

-sw

Yes and no.
It's possible to do a lot of "pre-prepping" yourself for some of the
more time consuming stuff.

Indeed. Food costs are not everything, and with certain exceptions,
produce can be bought fairly cheaply. Breakfast foods are for the
most part pretty cheap, ingredients wise.

Quoted message said:

--
Peace, Om

--Bryan

It's pretty clear, and makes plenty of sense, unless you're drinking!

merryb said:

It's pretty clear, and makes plenty of sense, unless you're drinking!

You don't know a damn thing about my drinking habits. It is simple
NETIQUETTE to quote a portion of what you are replying to, you stupid
newbie. That way people know what the hell you are talking about/replying
to. Obviously no one knows what goes on in that simpering mind of yours
other than having your brains pureed by a post Damsel made (Heh, YES... NOW
I'm posting about Damsel!) insinuating I am a drunk. You have no idea about
my drinking habits. Ask her about that "Crash" of hers... a flaming
alchoholic.

Guess what? Just got off the phone with kili (Christy). So much for what
Damsel knows about anything. Kili is, at this moment, preparing German
potato salad and cole slaw to take to a cook-in with some friends in Tampa.
Their friend Jim will be making something very similar to Frogmore Stew.
She doesn't like sausage so we laughed when I told her just pick around it
and get the crab and the shrimp. Oh, and she likes the corn on the cob.

Yeah, gee, kili hates me. Right.

Jill

In article <[email hidden]>,

jmcquown said:

merryb said:

It's pretty clear, and makes plenty of sense, unless you're drinking!

You don't know a damn thing about my drinking habits. It is simple
NETIQUETTE to quote a portion of what you are replying to, you stupid
newbie. That way people know what the hell you are talking about/replying
to. Obviously no one knows what goes on in that simpering mind of yours
other than having your brains pureed by a post Damsel made (Heh, YES... NOW
I'm posting about Damsel!) insinuating I am a drunk. You have no idea about
my drinking habits. Ask her about that "Crash" of hers... a flaming
alchoholic.

Guess what? Just got off the phone with kili (Christy). So much for what
Damsel knows about anything. Kili is, at this moment, preparing German
potato salad and cole slaw to take to a cook-in with some friends in Tampa.
Their friend Jim will be making something very similar to Frogmore Stew.
She doesn't like sausage so we laughed when I told her just pick around it
and get the crab and the shrimp. Oh, and she likes the corn on the cob.

Yeah, gee, kili hates me. Right.

Jill

Kili doesn't hate anyone. :-)
She is one of the most generous and forgiving women I've ever known.

It's part of why I'm so damned worried about her.
Why do bad things have to happen to such good people?

Life can really suck sometimes... <sigh>
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson