Cooking Ain't what it used to be.

[WolfPa]

There once was a time when resturants shelled out big bucks , and lived in fear of the Chief Chef. He/She was the best in the buisness, and commanded a kitchen full of cooks, and wait staff, and the resturant would do everything in its power to keep him happy, lest he bring them down during a major event.

But Ive noticed a change in that. Now the Chief Chef is just another employee, no better then the bus boy, or the waiter. And just as easy to rid the place of.

[VOguy]

The majority of the corporate restaurants are like that. But some of the mom and pop restaurants I've visited are quite the opposite. A few of the ones I visited the cooks took great interest in seeing that their creations were enjoyed.

On the other hand, a few of the medium size restaurants have started to use a service where the kitchen just reheats a prepared dinner. Kind of like the way you would microwave heat a Swanson's instant dinner. It's sad.

I'll guarantee this won't be the case at VO's B&B. :D Both my lovely wife and I love to cook, and come up with interesting but tasty dishes.

[Dera]

VO, did you ever get around to reading the best seller "Blue Highways" by William Least Heat-Moon? In his travels around the USA, he rates restaurants by the number of calendars displayed on their walls. For example, the best ones are rated "Four Calendar", while the "plastic" places such as MacDonalds, don't even receive honorable mention. The best ones are the "mom and pop" ones like you have found and usually serve home cooked food that is ethnic or native to the particular part of the country.

Take a look on Amazon for more info.


http://farm3.static.flickr.com/2338/2044980511_0cedd08379_m.jpg

[VOguy]

No, I didn't!! Thanks for reminding me about this. I'll try to get a copy of it. Damned if I didn't forget it from the last time you told me about it. The C.R.S. must have kicked in.

Mrs. VO has been preparing some menus that we're going to start trying out on co-workers. She tends to lean towards the Beef Burgundy and Chicken cordon blu with twice baked potatoes, while I do the three cheese Lasagna, Hungarian hot dogs, French Silk pie, and the dish that I missed this year, Game Day Roast Beef, (in honor of the UM & OSU game). (Recipe stolen from Ikies in Archbold OH). Freaking Wolveries should be eating crow!!

We're going to start making some dinners up and see what people like and dislike and get that put together.

I think it would be fun to have someone come through and write about our place, (provided that we get it!). Hopefully the ambiance and the food give us Four Calendars.

[Dera]

No, I didn't!! Thanks for reminding me about this. I'll try to get a copy of it. Damned if I didn't forget it from the last time you told me about it. The C.R.S. must have kicked in.

Mrs. VO has been preparing some menus that we're going to start trying out on co-workers. She tends to lean towards the Beef Burgundy and Chicken cordon blu with twice baked potatoes, while I do the three cheese Lasagna, Hungarian hot dogs, French Silk pie, and the dish that I missed this year, Game Day Roast Beef, (in honor of the UM & OSU game). (Recipe stolen from Ikies in Archbold OH). Freaking Wolveries should be eating crow!!

We're going to start making some dinners up and see what people like and dislike and get that put together.

I think it would be fun to have someone come through and write about our place, (provided that we get it!). Hopefully the ambiance and the food give us Four Calendars.

If it is going to be a B & B, there are gazillions of delicious egg casseroles that should be put together the night before. :yumyum: Stick them in the oven in the a.m., and prepare some fruit and muffins, biscuits, or some exotic bread to serve with the casserole. On the other hand, I'd kill for some Eggs Benedict--or how about some Belgian Waffles? Crêpes would also be dynamite.

Drat. Now I'm starving to death. Oh woe! .http://www.dgrin.com/images/smilies/DukeGirl.gif

[Alpha]

There once was a time when resturants shelled out big bucks , and lived in fear of the Chief Chef. He/She was the best in the buisness, and commanded a kitchen full of cooks, and wait staff, and the resturant would do everything in its power to keep him happy, lest he bring them down during a major event.

But Ive noticed a change in that. Now the Chief Chef is just another employee, no better then the bus boy, or the waiter. And just as easy to rid the place of.

WolfPa...I think that's still the case in some places, particularly in larger urban centers were the creme de la creme of creativity and service compete for the big bucks, especially for those that acknowledge a fine palate for excellence and food and are either both able and willing to pay for it.

Sadly I think what you are writing about is an effect of the "Walmartization" of almost anything and everything....along with the concept of the "golden arches"

Most folks don't know what good food is anymore...how to make it, appreciate it, nor do they realize what a skill, art and what creativity is required to really cook something wonderful and delicious.

Just look at the trends in supermarkets these days..."meals to go", "ready made pot roast or stew" oven ready in 10 minutes.

We in North America by in large wouldn't know how to cook a home made or gourmet meal from scratch, homemade soup or anything else...never mind canning or preserving if our life depended on it.

Guess the media propaganda machine has done it's magic.....in all areas including the culinary arts. ...creating a dependency and lack of knowledge and appreciation for what used to be known and revered.

One of my many pet peeves...can't you tell?!?!? :D ;)

Wonder bread anyone!! :sad:

[VOguy]

VO, did you ever get around to reading the best seller "Blue Highways" by William Least Heat-Moon? ...........

Dera, I just ordered this on Amazon so I have some reading material. :)

[Dera]

Dera, I just ordered this on Amazon so I have some reading material. :)

Gosh, I hope you love it as much as I did. Its influence was a large part of the reason I took off and lived in a motorhome for 7 years. No rush, but let me know someday what you think of it.

[Dera]

My apologies to the cooking purists, but if I can get a mix or an already-prepared item that is as good or better than I can do myself, I will happily buy it and use it in a hot second! :veryhappy

[Delphine]

Mrs. VO has been preparing some menus that we're going to start trying out on co-workers. She tends to lean towards the Beef Burgundy and Chicken cordon blu with twice baked potatoes, while I do the three cheese Lasagna, Hungarian hot dogs, French Silk pie, and the dish that I missed this year, Game Day Roast Beef, (in honor of the UM & OSU game). (Recipe stolen from Ikies in Archbold OH).



YUM! It all sounds good. But, no oysters? Shrimp? Red Fish? Trout?


Freaking Wolveries should be eating crow!!Uh, I'm pretty sure they are. http://i51.photobucket.com/albums/f382/AnnabelleL/LSU/GEAUXTIGERS.jpg :smily012:

[VOguy]

YUM! It all sounds good. But, no oysters? Shrimp? Red Fish? Trout?

No, but I bet if we get a place up by Lake Superior, then we'll have to do something for fish.

Our family really doesn't do much fish, and I have to watch some seafood like lobster as I have a bad reaction to it. Mostly Whitefish, and Haddock in our family.

But let's see... from my kitchen, Mac & Ham, or Mustard & honey glazed ham with twice baked potatoes, or for the breakfast a ham & pepper omelet with home baked rye bread and "red hot" potatoes, or fluffy pancakes. Ya hungry yet?

[VOguy]

Gosh, I hope you love it as much as I did. Its influence was a large part of the reason I took off and lived in a motorhome for 7 years. No rush, but let me know someday what you think of it.

I should get it in a week or so. Going on the cheap, I took the UPS ground option. :)

I also got "So - You Want to Be an Innkeeper" by Jo Ann Bell, and Susan Brown,, and I'm looking at "Home Recording Studio: Build it Like the Pros" by Rod Gervais. It looks like a good book as well.

[Delphine]

I forgot all about the following website, until I went to stuff some peppers with shrimp and crab meat.

If you are looking for something you've lost, or something you want to try, go here. They have never let me down. And you can set up your own "recipe page" to save things on line. Really neat.

Hey, VO. Remember "CHOCOLATE BUMPY CAKE" that Sanders used to make in Detroit. It's here!

http://www.recipezaar.com/

GOOD LUCK!http://i51.photobucket.com/albums/f382/AnnabelleL/Smilies/CHEF.gif

[VOguy]

Good site. I'll have to check it out for some good recipes to add.

Maybe we'll have to share some of our favorite treats. Now that Christmas is around the corner, I'm looking forward to some of grandma's sugar cookies.

[Dera]

[QUOTE]Its a Fact. Elvis is Alive, and living in Las Vegas.

http://img.photobucket.com/albums/v167/TruckGuy74/GIFs/elvis.gif

[Delphine]

[quote=WolfPa;182942]

http://img.photobucket.com/albums/v167/TruckGuy74/GIFs/elvis.gif


And, this has what to do with food? :slaphappy I mean Elvis and his hips are cute, but did I miss something? (One of us is losing it, Dear Dera...is it me?) :11:

[VOguy]

Dera, my copy of "Blue Highways" came today. Looks like some interesting reading.

I might sit down after reading IW and read a few chapters of the book. I have several kids in the house and they are making cookies for their class on Monday. I've been told to vacate the kitchen. THEY can do it.

Here's what they are doing, except the recipe has been recalculate for x10 so they have enough for Monday minus the kitchen shrinkage tonight. :) Also, a couple dozen are being made with M&M minis in place of the chocolate chips.


Chocolate Chip Cookie Recipe

Ingredients

• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 1 cup butter
• 1 large egg
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips
• if desired, 1 cup chopped pecans

Directions

Preheat oven to 375 degrees. Mix sugar, brown sugar, butter and egg in a large bowl by hand. Stir in flour, baking soda, and salt. The dough will be very stiff. Stir in chocolate chips. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until light brown. The centers will be soft. Let cool for one minute then remove from cookie sheet and place on wire rack to finish cooling.

[Delphine]

That sounds superb! And, me with no chocolate in the house. It could be used for a B & B, VOguy.

Kitchen shrinkage? If I had a shrinking kitchen, I'd be looking to move, also.:laugh:

[VOguy]

[Kitchen shrinkage? If I had a shrinking kitchen, I'd be looking to move, also. :laugh:

Kitchen shrinkage as in, the tray that went in the oven had 24 cookies on it. However, when the cookies were boxed up, only 21 made it to the box. Hmmmmm.... what happened to three of them?

We've got a pretty decent kitchen since the last remodelling (2005). I took out two walls and turned 10x12 kitchen into a 24x16, with dual Sears convection ovens, and a five burner inset stove.

[Delphine]

Kitchen shrinkage as in, the tray that went in the oven had 24 cookies on it. However, when the cookies were boxed up, only 21 made it to the box. Hmmmmm.... what happened to three of them?


Oh, gee, is THAT what you meant? ...Oh, my, I'm just a dumb Southern female. http://i51.photobucket.com/albums/f382/AnnabelleL/Smilies/Ballerina-1.gif


We've got a pretty decent kitchen since the last remodelling (2005). I took out two walls and turned 10x12 kitchen into a 24x16, with dual Sears convection ovens, and a five burner inset stove.


Wow! I could live in there! Especially with all the chocolate! :laughing:

[VOguy]

Well, were up to 6 dozen that have actually made the box, and the kids are still going. Now they are talking about making sugar cookies with icing smiley faces. Looks like a long night.

I've got to drop off line. I'm taking a group of kids up to Toledo to COSI for the afternoon, and Tony Packos for dinner.

See ya'll tomorrow night.

[Judee]

Kitchen shrinkage as in, the tray that went in the oven had 24 cookies on it. However, when the cookies were boxed up, only 21 made it to the box. Hmmmmm.... what happened to three of them?

We've got a pretty decent kitchen since the last remodelling (2005). I took out two walls and turned 10x12 kitchen into a 24x16, with dual Sears convection ovens, and a five burner inset stove.

I believe 'barbecue' shrinkage works the same way does it not? :biglaugh::sad6:

[VOguy]

:D Yeah, it works around our house like that. Especially when I do ribs on the grill, or tater-tots, or Mrs. V's chicken strips.

I blame the loss on the cats. Put a little BBQ on their paws and yell, "Bad cat. Don't touch the grill again! Honey, do you have another rack of ribs?" :) If they go along with it, I'll give them a half cooked rib.