Steve Wertz wrote:
> On Wed, 31 May 2006 18:24:26 -0800, Grizzman wrote:
>
>> i'm sorry..and where did you go to cooking school? I went to CIA, Hyde
>> Park campus in the 80's. i now do more front house work but i am still
>> involved in the back house from time to time
>
> I went to the CIA in the late 80's, too. I guess that makes me
> an expert, too. Even it was only for a couple hours.

just for a campus visit? which campus as there were more than one back
then (even more today!) even the wine courses take a day or 2. So no,
you are not an expert, even i an not haughty enough to claim being an
expert, just a industry professional. AS a matter of fact i am in the
process of opening up a fine dining/gourmet restaurant up here in
Alaska, not as the owner of course just an employee in various
capacities. as a matter of fact i helped plant he menu. i will post is
as soon as its finalized.


>
> So what you're saying you can't dispute that those are recipes,
> not cooking methods.

perhaps i should have said ways to prepare, which even you in your self
righteous world can understand the difference (i hope) between cooking
methods, recipes and preparation. in any case i would venture to say
that i would probably have much more experience in the food
service/hospitality industry than you.


You could have just [not] said that up
> front instead of wasting our time - which you seem to be very
> good at, judging by some other threads

"our time" I see...now you speak for every one who post on this NG. i
didn't know that you are the moderator. now go back to flipping burger
at mcdonalds or man the wheel at hojo's and leave the "real" cooking to
others

Grizzman