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Old 01-06-2005, 11:48 PM   #11
Join Date: Jun 2004
Posts: 1,018
And here I was, in my "innocence", supposing that we we were all "equals", in a pure "discuss cooking" forum, where you could venture your "experience" along with your "idiot ideas", and if you got criticised, just sort of "suck it up" and carry on...or if you made somebody's "taste experience" better, enjot the "afterglow" of "authoring" their enjoyment...

Didn't know that "Erik" was a "food chain" restauranteur...maybe you should re-register under a different "nom de plume", and "ejoy both cooking and life" with "reckless abandon"?

That being said, I am thoroughly gratified that a "Professional Cook" would in any way acknowledge my "somewhat dubious efforts" in cooking..although I can probably peel carrots faster than anyone else I know...(my claim to "fame"?)



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Old 01-06-2005, 11:59 PM   #12
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Join Date: Nov 2004
Location: New Buffalo, Michigan
Posts: 954
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It's all good, there is a lot of talent around here. At times, I wish I could replace some of my cooks with a few of you.

I get a lot of insight of from the regs here, on new things I don't get to try at home or work.

A big thank you to EVERYONE here.

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