inventive western and Asian fusion ...
I just Googled the place to refresh my memory and
apparently it is closed and gone.

Truly a shame. Good food gone gone is to be mourned.

It was in the heart of downtown and surrounded by many other fine
eateries. A very competitive environment.

Still it could have survived. Something else must have
been going on.

Title: Broiled Lamb Chops With Indian Spices
Thomas John, Mantra - Boston, MA

I miss that restaurant, which has been gone for quite
some time: Chef John left it to be executive chef at
Au Bon Pain, trading a toque and personal satisfaction
for a suit and lots of money. His successor, also a
well-regarded cook, did extremely well for a while but
had issues with the investors, and it too went the way
of all flesh, perhaps what your L'Azia did. With the
influence of the memories just rekindled, I Googled and
found that John has retired to a healthy-food place
called Piperi Mediterranean Grill, so maybe that
deserves an investigation despite my not particularly
understanding what creativity would be exercisable there.

As I've perhaps said before, this joint is probably
one of the two best in Boston; when the glitterati
of tomorrow talk about Tommy John, they won't
be reminiscing about the baseball pitcher and his
bionic resurrection in the 1970s but about Thomas
John, the Kerala cook who left the Meridien in Pune
to make his career in Boston. - Michael Loo, posted 7/2003

See next posts.

+

both rancid and salty from Miss Vickie's / I had it with a
Quizno's sandwich (my only one ever), which might have affected
my impression.

A lot of people knock Quiznos and I have only eaten at the one in

I'm one of these, though my experience too is limited.
My estimations are: not enough meat; not good enough
meat; terrible bread. Oh, I lied, I now recall having
in near-despair at an airport tried a second Quizno
sandwich, when the line at McDonald's, the only
alternative, was too long. It was worse than the first
time, worse by far than a Big Mac would have been.

Yellowknife which may not be typical but I find their sandwiches OK.
They were the first major chain to toast their subs; of course now
everyone does. They are a bit pricey though and I prefer to make my
own.

Your town is pretty much sui generis (what they say
about a place that unlike Quizno's puts a lot of
cold cuts on its subs).

George Varelas who ran a Canadian Pizza here for decades made the
best ever toasted pizza subs.

The question then arises, if there's a good local
joint, why go to a mediocre colonializing chain.

I find lavender and rosemary in the same flavor family
(others perceive rosemary as like pine needles) and take
them in small doses only.

That's interesting. I find them very different. Rosemary is indeed
resinous, in a good way, but lavender smells like my dead
grandmother's hideous potpourri.

As Proust points out, the sense of smell evokes memories
as no other can do.

Title: Dive! Brick Oven Mushroom and Turkey Cheese Sub
After: Steven Spielberg's Dive! Restaurant

Oh, got it, finally. Even a gimmick like a dive isn't
going to get me to rush out and get a sabdwich,

From: Meg Antczak

I used to kind of like Meg and Harvey.

Buddha's Blood
categories: punch, booze
servings: 8

2 c White Rum
1 1/4 c fresh-pressed grape juice
1/2 c fresh lime juice
1/4 c yellow Chartreuse
3 3/4 ts Averna
1/2 c tonic water
seedless red grapes and/or lime wedges for garnish

Combine ingredients except tonic water and garnishes
into a large pitcher and stir gently. Pour into Collins
glasses filled with ice and top with a splash of tonic.
Garnish with the grapes or lime wedges, or both.

Daniel Shoemaker, Teardrop Lounge, Portland OR
via In Style magazine
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On 11-12-19 04:02, Michael Loo <=-
spoke to Jim Weller about 227 L'Azia + Quiznos <=-

I miss that restaurant, which has been gone for quite
some time: Chef John left it to be executive chef at
Au Bon Pain, trading a toque and personal satisfaction
for a suit and lots of money.

You make me think of a question that you may know something about. Just
how much money does a chef make? I'd expect that the bottom end of the
scale might be a line cook at some local restaurant. Then top end might
be those who have graduated to owning a number of restaurants and have a
TV presence. Simon and Bobby Flay come to mind as poplular examples but
I'm sure you can name many more of equal and higher caliber.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Beef Stew Lambrusco with Crimini Mushrooms
Categories: Soup, Stew, Mushroom, Wine
Yield: 4 servings

4 sl Bacon
3 tb Flour, all purpose
2 ts Beef bouillon, instant
1 ts Basil, dried, crushed
1 lb Beef, 1/2 inch cubes
16 oz Tomatoes, canned, chopped
4 oz Wine, Lambrusco, OR
4 oz Wine, red, mildly sweet
1 c Onions, chopped coarse, OR
1 c Onions, pearl, frozen
2 c Mushrooms, Crimini, small or
-- cut in halves or quarters
Salt (to taste)
Pepper (to taste)

In a large heavy pot, cook the four strips of bacon over high
heat until done. When done, take the bacon out of the casserole
leaving the drippings behind. Set the bacon aside to cool.

Add the beef cubes to the bacon drippings and lightly brown the
meat quickly over high heat. Lower the heat so as not to thoroughly
cook the meat after browning.

Mix the flour, bouillon, and basil together. Mix these
ingredients into the browned meat and drippings in the casserole and
stir while cooking for a minute or two over medium heat.

Add the tomatoes with the broth in which they were canned,
onions, and wine. Mix well, cover, and simmer for 15 minutes.

Add the mushrooms, (I like to use the smaller mushrooms when
available, but when the Crimini are too large, just slice them in
halves or quarters as necessary to make them bite-sized) and simmer
covered for 15 more minutes.

Add the crumbled bacon on top of the stew, cover and cook for
five more minutes and you're done!

When cooked enough, the meat should be tender, and there should
be sufficient liquid for the mixture to be called stew. If you need
to add liquid, a little hot water is best - or a little wine is even
better. <grin>

Remember, when the dish is finished, there is no alcohol in the
stew anyway, so add enough wine to add the flavor you want in the
final product and enjoy.

Source: Joe Szajewski, Tranquility, Delaware, 1994
From: Rob Stewart Date: 08-04-94

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:57:29, 13 Nov 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Michael Loo <=-

I miss that restaurant, which has been gone for quite
some time: Chef John left it to be executive chef at
Au Bon Pain, trading a toque and personal satisfaction
for a suit and lots of money.

You make me think of a question that you may know something about.
Just how much money does a chef make? I'd expect that the bottom end
of the scale might be a line cook at some local restaurant. Then top
end might be those who have graduated to owning a number of restaurants and have a TV presence. Simon and Bobby Flay come to mind as poplular examples but I'm sure you can name many more of equal and higher
caliber.

Not to be overly pedantic - but a line cook is the functional equivalent
of a burger flipper down the McDucks Burger Barn. A chef is a trained professional cook and tradesman who is proficient in all aspects of
food preparation, often focusing on a particular cuisine. The word "chef"
is derived from the term chef de cuisine, the director or head of a
kitchen.

A chef employed by a restaurant averages $31K according to Zip Recruiter. https://www.ziprecruiter.com/Salaries/Chef-Salary Low end at $16.5 to
a high end of $49.5

An "executive chef" average annual is $69K according to
https://www.salary.com According to the same site the average for a
pastry chef is $53.6K.

If you're a franchise like Gordon Ramsay, or Emeril, or Jamie Oliver ........... sky's the limit.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chef Freddy's White Spaghetti
Categories: Pasta, Cheese, Sauces, Mushrooms
Yield: 6 Servings

1/4 lb Butter; melted
3/4 c Flour
2 c Milk; room temp.
1 1/2 tb Onion powder
1 1/2 tb Garlic powder
1 ts Italian seasoning
1 1/2 ts Mrs. Dash; original
1 1/2 ts White pepper
4 oz Can Mushrooms; sliced
+=OR=+
1 c Fresh mushshrooms; sliced
1/2 c Parmesan or Romano; Grated
Pasta for 6 servings

In a med to large bowl make a silk sauce by whisking
the flour into the melted butter adding a little at
a time `til the butter won't take any more flour and
you have a thick paste. Whisk in the room temp. milk
`til it is silky smooth and free of lumps.

Pour this into an electric frying pan and simmer on
low just to keep warm, stirring to prevent lumping.
(You may add more milk 1/2 c at a time to keep smooth,
BUT NOT THIN).

Add the remaining ingredients (except the pasta)
whisking completely after each addition, adjusting
for your personal taste.

Prepare your pasta, fresh is best if you can find it
or make it, stirring the sauce occasionally.

When the pasta is tender but not over cooked, drain
it in a colander and put it on a warmed serving plate
or platter, then carefully pour the sauce over the top
and garnish with sprigs of fresh parsley.

Serve with fresh Italian bread or rolls (plain or
garlic) and a nice Italian wine.

Variations: A) With meat; Brown 1 1/2 lb. ground beef
and 2 tb of dried minced onions in a frying pan. Drain
off the fat and pour on top of the pasta before you
pour on the sauce.

B) With meatballs; Prepare your favorite meatball
recipe and when meatballs are done put them in the
sauce and serve over the pasta.

C) All together now; The way that we like it is; after
the pasta is tender but not over cooked, add the ground
beef, stirring to mix well, then add the sauce, again
stirring to mix well.

Source: Chef Freddy's Kitchen and Fred Goslin,
in Watertown NY, on Cyberealm BBS

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... My crow's feet are duking it out with my laugh lines.

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

On 11-13-19 12:37, Dave Drum <=-
spoke to Dale Shipp about Chefs <=-

Just how much money does a chef make? I'd expect that the bottom end
of the scale might be a line cook at some local restaurant. Then top

Not to be overly pedantic - but a line cook is the functional
equivalent of a burger flipper down the McDucks Burger Barn. A chef is

That is exactly what I meant, or a pizza joint, etc.

a trained professional cook and tradesman who is proficient in all aspects of food preparation, often focusing on a particular cuisine.
The word "chef" is derived from the term chef de cuisine, the director
or head of a kitchen.

And then there are all sorts of other titles, e.g. exectutive chef or
sous chef.

A chef employed by a restaurant averages $31K according to Zip

Not very much. If they worked the usual 40 hour week that an office
person or warehouse person does, that would about $15 per hour, i.e.
equal or close to minimal wage. In fact, I believe that they work much
more than that -- but may be wrong.

Recruiter. https://www.ziprecruiter.com/Salaries/Chef-Salary Low end at $16.5 to a high end of $49.5

On the same scale, that would be $8 / hour to $25 per hour. Only the
later is getting close to a living wage for a family.

An "executive chef" average annual is $69K according to https://www.salary.com According to the same site the average for a pastry chef is $53.6K.

If you're a franchise like Gordon Ramsay, or Emeril, or Jamie Oliver ........... sky's the limit.

Your summary sounds like the same sort of thing as with the music
profession -- many people at the bottom who don't really make enough to
support a family and a very few who get to the level of very comfortable incomes.

OTOH, like music, those who take up that profession in the food industry
do not do so with expectation of becoming rich but because they really
love what they do.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Chicken and Sausage Cassoulet
Categories: Crockpot, Poultry, Chicken, Beans
Yield: 6 servings

1 1/4 c Dry navy beans
1/2 lb Pork sausage
1 Cut up chicken
1/2 c Carrots; finely chopped
1/2 c Celery; finely chopped
1/2 c Onion; finely chopped
1 1/2 c Tomato juice
1 tb Worcestershire sauce
2 ts Instant beef bouillon grains
1/2 ts Basil leaves
1/2 ts Oregano leaves
1/2 ts Paprika
1 ts Salt

ADVANCE PREPARATION:
(I didn't do this, I had beans already cooked in the fridge, and
couldn't see any reason to let the rest of the stuff sit over night.
I just browned it all and threw in the Crock Pot. My hubby says it
rates an 8 or 9, nothing other than Prime rib or tenderloin rate any
higher than that.)

In large saucepan bring beans and 4 cups water to boiling. Reduce
heat and simmer, covered, for 1-1/2 hours. Pour beans and liquid
into bowl. Refrigerate overnight.

Shape sausage into 18 balls; brown in skillet. Remove meatballs;
reserve drippings in skillet. Cover meatballs; refrigerate
overnight. Sprinkle chicken with salt and pepper; breown in reserved
drippings. Remove chicken; cover and refrigerate overnight.

BEFORE SERVING:
In crocery cooker place chicken , meatballs, arrot, celery, and
onion. Drain beans; mix wiht remaining ingredients. Pour over meat
mixture. cover; cook on low heat setting for 8 hours. Remove chicken
and meatballs. mash bean mixture slightly; serve with meat.
From: Fran Mcgee Date: 17 Apr 94

MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 00:54:15, 14 Nov 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Dave Drum <=-

Just how much money does a chef make? I'd expect that the bottom end
of the scale might be a line cook at some local restaurant. Then top

Not to be overly pedantic - but a line cook is the functional
equivalent of a burger flipper down the McDucks Burger Barn. A chef is

That is exactly what I meant, or a pizza joint, etc.

I knew what you meant - I was pointing out that a "line cook" is related
to a "chef" only by the fact they both work in the kitchen.

a trained professional cook and tradesman who is proficient in all aspects of food preparation, often focusing on a particular cuisine.
The word "chef" is derived from the term chef de cuisine, the director
or head of a kitchen.

And then there are all sorts of other titles, e.g. exectutive chef or
sous chef.

With different functionalities. I suspect that many a "sous chef" got
the title rather than a pay rise - but s/he is still a vegetable
chopper/prep cook.

A chef employed by a restaurant averages $31K according to Zip

Not very much. If they worked the usual 40 hour week that an
office person or warehouse person does, that would about $15 per
hour, i.e. equal or close to minimal wage. In fact, I believe
that they work much more than that -- but may be wrong.

Illinois' current minimum wage is $8.25. Minimum wage for tipped
employees is $4.95. The Illinois min wage is above the Feral Gummint's
mandated min wage. The Illinois state minimum wage, will rise to $15
per hour by 2025.

Which sounds good on the face of things. But will raise prices on goods
and services and hurt those on a fixed income.

Recruiter. https://www.ziprecruiter.com/Salaries/Chef-Salary Low
end at end at $16.5 to a high end of $49.5

On the same scale, that would be $8 / hour to $25 per hour. Only
the later is getting close to a living wage for a family.

I deliver auto parts (as you know) on a full time basis - my
compensation is about $27,500ish - which ekes out my SSI very nicely.

An "executive chef" average annual is $69K according to https://www.salary.com According to the same site the average for
a pastry chef is $53.6K.

If you're a franchise like Gordon Ramsay, or Emeril, or Jamie Oliver ........... sky's the limit.

Your summary sounds like the same sort of thing as with the music profession -- many people at the bottom who don't really make enough to support a family and a very few who get to the level of very
comfortable incomes.

OTOH, like music, those who take up that profession in the food
industry do not do so with expectation of becoming rich but because
they really love what they do.

Those who take up cheffing and running restaurants for a living work
very hard for their compensation. If they get rich at it, more power to
'em, says UDD.

If I hit the Lotto (yes, I do buy tickets from time to time) I'll give
serious consideration to buying a Fazoli's franchise - and hiring
someone else to run it on a day-to-day basis. https://ownafazolis.com/

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pasta Fagioli
Categories: Pasta, Vegetables, Herbs, Beans, Soups
Yield: 4 servings

1 tb Olive oil
2 Ribs celery; chopped
1 md Onion; peeled, chopped
3 cl Garlic; minced
2 ts Dried parsley
1 ts Italian seasoning
1/4 ts Crushed red pepper flakes
Salt
14 1/2 oz Can chicken broth
2 md Tomatoes; peeled, seeded,
- chopped
+=OR=+
14 1/2 oz Can Red Gold diced tomatoes
8 oz Can tomato sauce
1/2 c Uncooked spinach fusilli
- pasta
15 oz Can cannellini beans;
- w/liquid

Heat olive oil in a large saucepan over medium heat.
Cook celery, onion, garlic, parsley, Italian seasoning,
red pepper flakes, and salt in the hot oil until onion
is translucent, about 5 minutes. Stir in chicken broth,
tomatoes and tomato sauce, and simmer on low for 15 to
20 minutes.

Add pasta and cook 10 minutes, until pasta is tender.

Add undrained beans and mix well. Heat through. Serve
with grated Parmesan cheese sprinkled on top.

Recipe By: Star Pooley

RECIPE FROM: https://www.allrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

... A study has found that chicken tastes most like chicken.

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

On 11-14-19 12:52, Dave Drum <=-
spoke to Dale Shipp about Chefs <=-

Dale Shipp wrote to Dave Drum <=-

Just how much money does a chef make? I'd expect that the bottom end
of the scale might be a line cook at some local restaurant. Then top

Not to be overly pedantic - but a line cook is the functional
equivalent of a burger flipper down the McDucks Burger Barn. A chef is

That is exactly what I meant, or a pizza joint, etc.

I knew what you meant - I was pointing out that a "line cook" is
related to a "chef" only by the fact they both work in the kitchen.

A dish washer also works in the kitchen, but does not cook. That has
got to be the bottom of the ladder. OTOH, some very good chefs may have started out that way.

And then there are all sorts of other titles, e.g. exectutive chef or
sous chef.

With different functionalities. I suspect that many a "sous chef" got
the title rather than a pay rise - but s/he is still a vegetable chopper/prep cook.

Not all the time. We had the good fortune to tour behind the scenes at
a resort in Jasper park. Our tour guide was the sous chef. He was the
man in charge of the kitchen and over saw the day to day operations of a
fairly large staff. The executive chef was above him and was the one
for planning menus, etc.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Stuffed Mexican Meatloaf
Categories: Ground beef, Beef, Meat
Yield: 8 servings

2 lb Ground Beef Chuck
1/2 c Taco Seasoning Mix * PLUS
1/3 c Chopped Green Pepper
1 1/2 Slices White Bread **
2 c Shredded Cheddar Cheese
Cheddar Cheese Slices
8 oz (1 cn) Tomato Sauce
2 tb Taco Seasoning Mix *
1/3 c Finely Chopped Onion
1 Large Egg, Slightly Beaten
1/2 c Sour Cream

MMMMM-------------------------GARNISHES------------------------------
Avocado Slices
Cherry Tomatoes

* Total Amount of Taco Seasoing mix is 1/2 cup plus 2 Tablespoons.
** Tear bread slices into fresh bread crumbs. Combine ground beef,
tomato sauce, taco seasoning mix, green pepper, onion, bread crumbs
and egg; mix thoroughly. Combine shredded cheese and sour cream.
Place half the meat mixture in 9 1/4 x 5 1/4 x 2 3/4-inch loaf pan.
Make deep well the length of loaf; place cheese mixture in well.
Place remaining meat mixture on top of cheese; seal well. Bake in
moderate oven (375 degrees F.) 1 1/2 to 1 3/4 hours. Pour off
drippings. Top meatloaf with overlapping cheese triangles. Let
meatloaf stand 8 to 10 minutes. Place on serving platter and garnish
with avocado slies; place cherry tomato in center of each avocado
slice.

MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 01:42:26, 15 Nov 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Dave Drum <=-

Just how much money does a chef make? I'd expect that the bottom end
of the scale might be a line cook at some local restaurant. Then top

Not to be overly pedantic - but a line cook is the functional
equivalent of a burger flipper down the McDucks Burger Barn. A chef is

That is exactly what I meant, or a pizza joint, etc.

I knew what you meant - I was pointing out that a "line cook" is
related to a "chef" only by the fact they both work in the kitchen.

A dish washer also works in the kitchen, but does not cook. That has
got to be the bottom of the ladder. OTOH, some very good chefs may
have started out that way.

No doubt.

And then there are all sorts of other titles, e.g. exectutive chef or
sous chef.

With different functionalities. I suspect that many a "sous chef" got
the title rather than a pay rise - but s/he is still a vegetable chopper/prep cook.

Not all the time. We had the good fortune to tour behind the scenes at
a resort in Jasper park. Our tour guide was the sous chef. He was the man in charge of the kitchen and over saw the day to day operations of
a fairly large staff. The executive chef was above him and was the one for planning menus, etc.

In many kitchens the person with the "sous chef" title is a prep cook.
Sous chef is French for "under-chef of the kitchen". IOW a minion if
you will. Second in command in the kitchen or a chef's assistant (the
meaning with which I am most familiar). An example of sous-chef is the
person the kitchen staff takes orders from when the head chef isn't
around. It's a flexible term in many kitchens. Hopefully the added
duties are reflected in the pay packet.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dishwasher Lasagne
Categories: Five, Cheese, Pasta, Greens, Sauces
Yield: 2 servings

450 g (16 oz) ricotta cheese
2 c Baby spinach leaves; chopped
2 cl Garlic; crushed
1/2 ts (ea) salt & fresh ground
- pepper
375 g (13 oz) pasta sauce *
4 Fresh lasagne sheets


* Half a jar of your favourite store-bought marinara.

In a bowl, place the ricotta, spinach, garlic, salt and
pepper and combine. Lay out four large sheets of foil on
top of each other.

Spoon around 1/4 cup of pasta sauce onto the foil and
top with a lasagne sheet. Place quarter of the ricotta
mixture and then pasta sauce again.

Repeat until all ingredients are used, ending with pasta
sauce.

Roll the edges up tightly on all four sides. Place into
the dishwasher for a full hot cycle. Do not add any
dishwasher powder.

RECIPE FROM: https://foodlist.pro

Uncle Dirty Dave's Archives

MMMMM

... "A competent dishwasher is seldom out of work." -- Robert A. Heinlein

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Quoting Michael Loo to Jim Weller <=-

> L'Azia ...

It was in the heart of downtown and surrounded by many other
fine eateries. A very competitive environment.

Still it could have survived. Something else must have
been going on.

Yeah, the owners very quickly set up suburban branches. They
probably got over extended as a result.

Quizno's sandwich...
My estimations are: not enough meat

True.

not good enough meat

I don't find it worse than Mr. Sub's or Subway's.

terrible bread.

That used to be true but both Subway and Quiznos have improved their
bread in recent years and begun offering lots of choices: Regular
White, Honey Oat, Jalapeno Cheese, Italian Herb & Cheese, Whole
Wheat and Italian Multi-Grain etc.

Yellowknife which may not be typical but I find their
sandwiches OK

Your town is pretty much sui generis

Like getting beer at Pizza Hut? Caribou Gulyassuppe? Serve yourself
wine from a coke cooler at a log cabin fish and chip joint where the
cook screams, "get it yourself; I'm busy!"?

George Varelas who ran a Canadian Pizza here for decades made
best ever toasted pizza subs.

The question then arises, if there's a good local
joint, why go to a mediocre colonializing chain.

Because George first retired and then passed away. And sadly, nobody
wanted to buy the business so it shut down. At least something good
came of the building; local Barren Land Coffee is roasting their beans
there.


Cheers

Jim


... Is incredibly unique more unique than merely very unique?

___ Blue Wave/QWK v2.20
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* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Quoting Dave Drum to Dale Shipp <=-

a line cook is the functional equivalent of a burger flipper
down the McDucks Burger Barn.

They are higher paid and more highly trained than that, doing a more complicated job.

a "line cook" is related to a "chef" only by the fact they both
work in the kitchen.

A line cook is a chef de partie, a station chef.

The chef de cuisine is the head chef managing the whole operation.

I suspect that many a "sous chef" got the title rather than a
pay rise - but s/he is still a vegetable chopper/prep cook.

And the sous chef is the number 2 person in the operation.

A chef employed by a restaurant averages $31K according to Zip

That's low. They appear to be using the title chef for all manner of
cooks and food workers.

I have a nephew who is a line cook for a catering company at a
diamond mine making $27.50 plus a benefit package and another one in
a hospital kitchen making the same. They both worked in steakhouses
prior to taking institutional jobs and made $25 plus tip sharing
from the wait staff but under far more strenuous less desirable
circumstances.

An "executive chef" average annual is $69K

In seconds I found dozens of ads online from across Canada in the
$75K to $90K range.


Cheers

Jim


... I love watching the kooky antics of those nutty celebrity chefs.

___ Blue Wave/QWK v2.20
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* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

JIM WELLER wrote to DAVE DRUM <=-

I suspect that many a "sous chef" got the title rather than a
pay rise - but s/he is still a vegetable chopper/prep cook.

And the sous chef is the number 2 person in the operation.

A chef employed by a restaurant averages $31K according to Zip

That's low. They appear to be using the title chef for all manner of
cooks and food workers.

Like I said ......

I have a nephew who is a line cook for a catering company at a
diamond mine making $27.50 plus a benefit package and another one in
a hospital kitchen making the same. They both worked in steakhouses
prior to taking institutional jobs and made $25 plus tip sharing
from the wait staff but under far more strenuous less desirable circumstances.

That's in Canuckistan. In Fortress Amerika food service workers don't
get a lot more than min wage until they get their own kitchen. I believe
I've seen you mention $17/hr for fats food workers in your area. Less
than half that is the going rate in my area.

An "executive chef" average annual is $69K

In seconds I found dozens of ads online from across Canada in the
$75K to $90K range.

And you know what Disraeli said about statistics and statisticians.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: McDonald's McRib Sandwich
Categories: Pork, Bbq, Sandwiches, Vegetables
Yield: 4 Servings

16 oz Uncooked pork sparerib meat*
3 tb Water
1 ts Granulated sugar
3/4 ts Salt
4 (6") center split white
- sandwich rolls
1 c Hunt's Original BBQ Sauce
8 Dill pickle slices
1/2 c Sliced yellow onion

* cut off the bones from 1 rack of ribs

The pork in McDonald's sandwich is combined with salt, a
little dextrose sugar, plus water and a few preservatives,
and then it is pressed into the shape of a small rack of
ribs. Your version wont have the same fake bones stamped
into the patty, but after shaping the meat and freezing
it, you will be able to make cloned McRibs any time you
want in your own kitchen in less than 10 minutes. If you
follow these steps exactly, you will be shocked at how
similar your home version tastes to the real McRib McCoy.

Combine pork, water, sugar, and salt in a food processor
and puree on high speed for 30 to 60 seconds or until
completely smooth.

Divide pureed pork into 4 equal portions that weigh 4
ounces each. Line a baking sheet with parchment paper or
nonstick foil. Using your fingers that have been moistened
with water form each portion of pork on the lined baking
sheet into rectangles that measure 6 1/2 inches by 3
inches. Gently press another sheet of parchment paper or
nonstick foil onto the top of the pork patties and then
pop the whole pan into the freezer for a couple hours, or
until the pork is frozen solid.

When you are ready to make your sandwiches preheat a large
skillet or griddle over medium heat. Slice the sandwich
rolls to separate the top and bottom half, then brown the
faces of the top and bottom roll halves (crown and heel).

When the rolls are browned, use the same pan to cook the
pork. Cook the pork on one side for 3 to 4 minutes or
until browned in spots, then flip each pork patty over and
cook for another 3 minutes. Remove all the pork patties to
a platter to cool just a bit. The barbecue sauce will
stick better if the pork cools down for a minute or two.

As pork cools pour 1 cup of barbecue sauce into a large
shallow bowl. When the pork has cooled some, use tongs to
dip each patty into the barbecue sauce until the pork is
completely covered with sauce. Place the pork onto the
heel of a sandwich roll, then arrange two pickle slices on
the pork. Drop about 2 tablespoons of chopped onion on the
pork, and then top off each sandwich with the crown.

Just before serving, zap each sandwich for 15 seconds in
your microwave on the highest setting. This will warm the
bread as if it had been wrapped in paper like the
original.

Serves 4.

Tidbits: If you want a smokier flavor, add 1/4 teaspoon
hickory liquid smoke to the food processor when you puree
the meat.

By Todd Wilbur

From: http://www.topsecretrecipes.com

Uncle Dirty Dave's Archives

MMMMM

... Feedback is a business term for the joy of criticizing others.

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Quoting Dave Drum to Jim Weller <=-

line cook / $27.50 plus a benefit package

That's in Canuckistan. In Fortress Amerika food service workers don't
get a lot more than min wage until they get their own kitchen. I
believe I've seen you mention $17/hr for fats food workers in your
area.

The legal minimum wage here s $12.75 but our unemployment rate is
quite low and the industry has to compete for staff. $15 to start,
$17 for experienced and up to $25 for "team leaders" and assistant
managers. In fact we have a lot of foreign workers here from
Vietnam, the Philippines and Jamaica because our labour pool is so
small. I see the same thing happening in Alberta.

Less than half that is the going rate in my area.

That is so far below the poverty line it's sickening.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Jess's Pemmican
Categories: Native, Meats, Preserving
Yield: 10 servings

4 c Lean meat
3 c Dried fruit
2 c Rendered fat
Unsalted nuts
ds Honey

Lean meat can be deer, beef, caribou or moose. Spread whichever you
have available out on a cookie sheet and dry in the oven at 180 F
for at least eight hours, or until crispy. Once it's cooled, pound
it into a powder-like consistency and grind the dry fruit.

Heat the rendered fat until it becomes a liquid, then pour over the
dried meat and fruit and mix in the nuts and honey as well. Mix and
slice into portions, then store in a cool, dry place.

by JESS CATCHER
From: Www.Littlethings.Com/Native-American-Recipes

MMMMM

Cheers

Jim


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JIM WELLER wrote to DAVE DRUM <=-

line cook / $27.50 plus a benefit package

That's in Canuckistan. In Fortress Amerika food service workers don't
get a lot more than min wage until they get their own kitchen. I
believe I've seen you mention $17/hr for fats food workers in your
area.

The legal minimum wage here s $12.75 but our unemployment rate is
quite low and the industry has to compete for staff. $15 to start,
$17 for experienced and up to $25 for "team leaders" and assistant managers. In fact we have a lot of foreign workers here from
Vietnam, the Philippines and Jamaica because our labour pool is so
small. I see the same thing happening in Alberta.

The Feral Gummint's minimum wage is U$7.25. In my political subdivision (state) it's U$8.25 Going to U$9.25 on 01/01/2020 then to U$10 on 01
July, 2020 followed by U$1 increases each New Year's Day until it hits
U$15 in 2025.

Less than half that is the going rate in my area.

That is so far below the poverty line it's sickening.

No $#!+, Sherlock. I did see a McDonalds begging for new hires on their signboard out front. "NOW HIRING - NEW PAY RATE FOR BEGINNING WORKERS
$9.50 per hour"

My problem with the increase to $15 min wage is that it is going to
make the costs of basic goods and services increase right along with
it. And that's going to hurt those on a fixed income.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Poverty Soup
Categories: Vegetables, Cheese, Pasta, Herbs
Yield: 1 Serving

3 tb Tomato paste
1 c Water
Mixed herbs
1/2 c Gnocchi; cooked (opt)
1/2 c Peas & corn; thawed (opt)
1/4 c Chickpeas; drained (opt)
2 tb Cottage cheese (opt)
Salt % pepper

Place gnocci (or any other cooked pasta) in a bowl with
frozen veggies/beans. Pour in tomato paste and mixed
herbs.

Pour on water and mix well. Taste for desired consistency.

Microwave on med-high, until bubbly and heated through.

Top with cottage cheese and pepper. I needed no salt.

I also added 1 tbsp of my mum's home-made spicy tomato
sauce. Its a very flexible recipe.

By Bronwyn MacArthur

RECIPE FROM: http://www.recipesource.com

Uncle Dirty Dave's Archives

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