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Old 05-03-2011, 07:22 AM   #11
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Oh, the chicken and bird thing just hit my little gray cells. One Christmas we were in Lafayette, Louisiana, camping (for those who don't know, my DH and I spent 3 years on the road in a camper-trailer, looking for our next home). I'd decided to grill a duck. It was something I'd never cook inside the camper because they tend to be very smokey when the fat starts sizzling. We were on the shores of a small lake, and I thought we'd die laughing when every duck in the campground started to gather around my feet to watch the cooking process. We thought it might be a protest march, or maybe they thought it was a funeral pyre for one of their own?
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Old 05-03-2011, 07:57 AM   #12
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Oh, the chicken and bird thing just hit my little gray cells. One Christmas we were in Lafayette, Louisiana, camping (for those who don't know, my DH and I spent 3 years on the road in a camper-trailer, looking for our next home). I'd decided to grill a duck. It was something I'd never cook inside the camper because they tend to be very smokey when the fat starts sizzling. We were on the shores of a small lake, and I thought we'd die laughing when every duck in the campground started to gather around my feet to watch the cooking process. We thought it might be a protest march, or maybe they thought it was a funeral pyre for one of their own?
That's funny!
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Old 05-03-2011, 09:00 AM   #13
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I enjoy cooking with my kids. My son likes to cook and calls me frequently for advice. My youngest daughter isn't really interested in anything other than baking. Fair enough. We bake.

At work, as a kitchen manager, I have become very tired of training cooks. One of the things I don't enjoy about my job. One reason is the repetitive nature of it over the years. Another is the nature of the trade. It can be a very transient buisness, so you know many people you are training won't stick around. I hate to give up my hard earned experience and expertice to somebody who could care less. And, you can tell within a few days if they are into the job or just there for the paycheck.
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Old 05-03-2011, 10:41 AM   #14
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My dear DIL watches me closely while I cook--and wouldn't ya know it, the last time she was here, everything flopped. My yeast was dead, so the pizza was flat, and I don't know what I did wrong with the tom kha, but it was not as tasty as I would have liked.
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Old 05-03-2011, 11:18 AM   #15
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Originally Posted by Claire View Post
Oh, the chicken and bird thing just hit my little gray cells. One Christmas we were in Lafayette, Louisiana, camping (for those who don't know, my DH and I spent 3 years on the road in a camper-trailer, looking for our next home). I'd decided to grill a duck. It was something I'd never cook inside the camper because they tend to be very smokey when the fat starts sizzling. We were on the shores of a small lake, and I thought we'd die laughing when every duck in the campground started to gather around my feet to watch the cooking process. We thought it might be a protest march, or maybe they thought it was a funeral pyre for one of their own?
ROFL!!!

Cannibal ducks?
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Old 05-03-2011, 11:19 AM   #16
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When I think back to my grandmothers' teaching me, or my mom, or friends, I remember the time we spent so very fondly. I doubt they were thinking, let's teach her this......we were just sharing time together to make a meal, and some history or heritage about it. I carry those memories with me every time I make those meals or share them with my boys, friends, or relatives.

Claire-funny duck story.

Rocklobster-maybe they don't appreciate you, those you train in your work.....but remember this. We (any of us) meet a new friend, we make a meal together and they say 'once I worked in this kitchen with Rocklobster, and I was taught how to do xyz this way and it's really good'. Or they say 'I once learned this very cool cooking trick/tip for making xyz, let me show you'.

You've touched many lives and although you may not hear the end of the story--how many people have been touched by your help--it still is happening. Your sharing has been passed down through those people to their friends, relatives and more.

In one kitchen I worked in, I prepped dozens of heads of lettuce, a certain way for salad, and a dozen chickens each day for the rotisserie. I was taught by a manager, Mr. Ummmm Something. The point is he gave me his best and I carry it with me to this day and I appreciated it, then and since then.

So, maybe, cooking with others is like a Random Act of Kindness (RAK) and it's a gift that gets repeated time after time as it is passed on.
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Old 05-03-2011, 11:20 AM   #17
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ROFL!!!

Cannibal ducks?

Not cannibals, just attending an old friend's funeral.
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Old 05-03-2011, 11:48 AM   #18
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Not cannibals, just attending an old friend's funeral.
Are you sure they weren't waiting for scraps

Maybe I read too much Gary Larsen.
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