Insatiable Appetite

They Start 'em Young

2008-12-06T13:50:00.005-05:00

It is only a matter of time now before little Emeril or little Anthony (Bourdaine) bust out on the scene thanks to this video that went viral from Caterer.com. I must admit, this is the funniest bit I have seen in quite some time. Don't believe me? Click on the picture Donkey!

These Are Some Messed Up Monkeys

2008-05-08T09:26:00.003-05:00

That's all pretty impressive.....for a bunch of monkeys

Sushi

2008-05-01T19:39:00.005-05:00

Taisho always have a secret personal history. You should never ask about this.

Things to Remember

2008-05-01T19:03:00.007-05:00

I was looking through some old files and came across this. Fundamentals.

Things to Remember

Salt – always remember to salt the food you prepare to insure proper seasoning

Taste – always taste your food through each stage of cooking/preparation

Mise en place – make sure all ingredients and prep are in place for ease in execution

Presentation – always be sure food is displayed in an attractive manner, take steps to ensure.

Organization – Keep your area and food storage areas clean and organized

Professionalism – please treat others with professional courtesy, thank you

Respect – handle perishable ingredients with great care in regards to freshness and sanitation

Clean – as you go, because sanitation is fundamental to great cooking

Care – treat this kitchen with the same care as your own, this is YOUR kitchen

Teamwork – help others when not busy or as needed

Learn – from mistakes, from others, and seek out various solutions to problems

Just apply and demand.

Kitchen Nightmares: POS Edition

2008-02-19T20:57:00.002-05:00

A new suit - $80

Limousine - $65

Flowers - $45

Dinner for two - $200

Seeing "SUCK MY D*CK F*CK FACE" on the bill - Priceless

*asterisk

Upset Cowboys Fan

2008-02-07T10:51:00.000-05:00

3 weeks too late, but it's still funny as hell.

Rubix Solution

2008-02-04T12:47:00.000-05:00

This year I finally cracked the cube. Of course it took a full day of research and several hours of bare knuckle contortionism. If you could care less about mastering the cube and just want to get your cube back to solution, then you should check out this Cube Solution site.

Think About It, Shift Happens

2008-01-25T15:30:00.001-05:00

Did you know?

Super Chef: Food Network: Three More Years for Alton Brown

2008-01-07T13:37:00.000-05:00

Of the few on Food Network, I always appreciated what Alton was able to bring to the table. It is funny to see JULIETTE ROSSANT regard his main audience to "elementary school kids." She does, however, drive home a point: he is one of the few on the network who does not own any of his own restaurants. Food TV has swayed away from those working in food and has placated themselves more toward the home gourmand, A.K.A. foodie. I must admit that Food Network has left a salty aftertaste due to convincing countless morons that they can really cook. Looks easy, isn't always easy, especially when it's for hundreds at a time. I am sure it is only a matter of time before they put out another reality show that shadows "The Restaurant." Of course they will have to beat Bravo! to the punch.

Well EXCUUUUUUUUSE Me, Princess! // Current

2008-01-05T17:42:00.000-05:00

The funny thing is, I remember this show.

Hard Core Negotiating Tactics for Car Purchases

2007-12-15T14:51:00.000-05:00

Patience is a Virtue

2007-12-15T11:03:00.000-05:00

Next Time You Have to Wait, Remember This:

Waiting is temporary.
Good things come to those who wait.

Sorry for the cliche, but it's true. Make good use of your time waiting. I've found it useful to reflect on the day or future plans while in a wait or even a long commute. Check out this link for more good info on your wait.

Mise en Place

2007-10-24T19:10:00.000-05:00

"Success depends upon previous preparation, and without such preparation there is sure to be failure."

Seven LEGAL ways to steal…and they’re good for you. - Dumb Little Man

2007-09-22T00:28:00.000-05:00

Seven LEGAL ways to steal…and they’re good for you. - Dumb Little Man

I like this article but, it's less about stealing and more about having balls.

Pay Attention or Lose the Race

2007-06-12T10:12:00.000-05:00

I found an article today"27 Skills Your Child Needs to Know That She’s Not Getting In School | zen habits" that seems to have stirred up some emotional unrest by teachers that read his blog. I must agree with the teachers on this one, for I can recall that many of these things were correlated early on in my education, yet I didn't understand its profoundness till much later in life, when the lessons learned were barely a memory.

On the other hand, I do agree with the author that most of these skills are not learned in school, because most of us are too young and naive to retain these skills at such a young age or even understand its importance. Most of us had social lives and outside distractions that kept us from fully retaining the information necessary to fully develop these skills before we left high school. Furthermore, I would add to the list of skills not learned in school LEARNING/STUDYING. It wasn't until I went to college did I stumble upon some literature on how to effectively study, learn and retain information.

I'll admit, I didn't pay much attention in grade/high school, nor did I attend most days. I had a lot going on in my life when I was in school, and had other things that were more important to me than studying for that algebra test on Friday or getting my homework done period. Every one of us has outside influences we must deal with in life that can put what we are to learn in school on the back-burner. I find the Family Dynamic to be solely responsible for the way we perceive our education and what we term as important.

If we all thought back on it, we could find correlations to these skills with lessons learned in school. Most skills do not fully flourish until you are out there in the world and actually putting those skills to the test. Therefore these skills cannot be learned in school, yet we can only scratch the surface and learn the concepts behind them.

As parents, we need to address the importance of these skills to our children and guide them along so that they are not lost out there in the World. I refuse to give that responsibility to anyone else or let anyone else take credit. I know that when it comes down to it that the skills my daughters have after they have moved on will be a reflection of how I've done as a parent. If they falter, I'll be there. And I won't be blaming the educational system for any of their shortcomings. That's LIFE.

Mise en Place Analogy

2007-06-05T11:25:00.000-05:00

Iron Chef - A Productivity Fable at Productivity501

Mark Shead published a great parable on his blog "Productivity501" about the importance of preparation. Mise en place in the kitchen is necessary for success, and simply boils down to having all of your prep done. So true it is to life that being prepared, whether it be at work or your daily life, expenses less effort.

So important it is to be prepared for what's ahead. The effort it takes to plan today for tomorrow will greatly reduce your stress level as well. Sometimes it is a lesson learned the hard way.

Tipping Your Hairdresser

2007-05-08T23:13:00.000-05:00

So I'm a STOOGE! I have always contemplated on tipping my stylist for my $15, 5 minute buzz and trim, but have not. I have always aked and wondered how much is appropriate, have even brought up tips in conversation (she gave me five ones in change) and I have yet to tip. I guess I feel I pay enough already for something I used to do myself, in a cold basement with clippers, a towel and my head hung over an old bustub to catch the trimmings. But, with all that aside, I still wondered "how much is appropriate?"

I always tip my waitress when dining out, being in the business and knowing how vital tips are to the individual. However I don't tip well when service falters. I know servers are paid well below minimum wage and need tips to makeup the difference. I also know many tipped servers can bring home $40k or more a year, whether they claim that much or not. On the other hand, I know myhair stylist warrants a better wage for her proffession. If I were to have the whole treatment (shampood, dyed, cut and styled) then I could see myself forking over some gratuity.

Doing some research I finialy did find that 10%-20% is customary (and I use that term loosely) when tipping hair professionals. When more services are rendered, the higher end of the spectrum is expected. I can't claim this personally, whether it is expected or not, but I do know others out there DO tip their hairdressers.

I have had better conversation while getting my hair cut than when I am at the dentist, where in both situations I am at their mercy in one way or another. Some people will tip for good conversation, or entertainment. I guess once I get a stylist who truly understands how to cut my hair so that my several cowlicks don't take over, I will be more prone to tip. Then again, if they knew me as one that tips, I might just get that.

In closing, use your own discretion when tipping. It is wise to know how the person you are tipping is being compensated for doing their job. If you get good service, show your appreciation with a tip. Always remember,"What goes around comes around."

Instructables; Missed Opportunity

2007-04-21T11:53:00.000-05:00

I can't say the thought didn't cross my mind, but I missed the opportunity to post my own instructable. Changing the outer shell on an old Nintendo DS was hard enough, I didn't feel up to taking pictures in the case I couldn't get the thing back together. However, the switch was a success and took about an hour and a half overall. Being pressed for time didn't help things either. Next time I will be sure to document and share on my next constructing task.

If you haven't stumbled upon instructables.com yet, I highly urge you to check it out. You may have to filter through a bunch of useless junk and repeat information, but you just might find something worthwhile. You may even find inspiration to share your own talent at creating or figuring things out to post your own.

If nothing else, a great time killer.

How to Find Cheap Gas

2007-04-14T10:17:00.000-05:00

Have you noticed how drastically the gas prices have gone up. Overnight, gas has gone up over $.40 a gallon! In fact, we are paying more per gallon this year, than we did this same time last year, yet last year it was all over the news. I have heard very little about the increase.

What I have found is a helpful little tool that helps to find the cheapest gas near you. You can also set up a widget on your Google homepage to find cheap gas near you. It is important to note, however, that it isn't always wise to head for the cheapest station because it won't necessarily save you money. In fact you should go to the cheapest spot that is within your regular route and no more than 5 miles out of the way. Going any further would defeat the purpose for those miles would be eaten up by gas consumption and offset the price you pay.

Online Saving, Smart

2007-04-03T11:04:00.000-05:00

I'm a saver by nature. When I was 13 years old I saved all my tips from my paper route until I had enough for a
Super Nintendo.Well, I guess that kind of makes me a spender. Anyway, I always work towards saving my money and watching it grow.

A few years back, while searching for ideas on how to make some extra cash online, I stumbled across ING Direct. At the time they were offering $25 dollars to open up a free online savings account, and at the time with 3.5% rate. That was more than double the rate I was getting from my local bank's savings. So of course I signed up.

ING Direct also offers the option to refer others and make an additional $10 per every account that is opened by your referral. The person you refer also gets $25 just for opening an account. With referrals alone you can make up to $250.
What I like most is the convenience to save. I have set up a weekly automatic withdrawal that takes a specified amount directly from my bank account and puts it into my ING savings account. I have also watched my interest rate go up to 4.5%!

If you are looking for an online savings option, ING Direct is the way to go. Open a savings account in under five minutes with no fees, no minimums and FDIC insurance. ~~HIGHLY RECOMMENDED!~~

Lemon Tart

2007-03-30T22:13:00.000-05:00

I recently ran into an article by Christine Bockelman, "10 Things Your Restaurant Won't Tell You,"that is floating around the Internet on various sites, namely from Smartmoney.com. Most of these are a no-brainer for anyone who works in a restaurant, deals with food daily, or knows about running a business. I felt somewhat offended at the tone of this article, as it seemed to negate the business of running a restaurant and failed to mention, above all else, those who put passion into the food they create for their guests.

I wanted to know whether or not the author of the article had any credentials, so I Googled "Christine Brockelman" and concluded this to be a first stab at the food industry, being that most results either led back to this story on other sites or led to fashion articles. I always question where one's information is coming from and the intent of its distribution. I have been in the restaurant/food business for 15 years and my intent here is to defend and inform; I agree with some of the content in her article yet feel the article fails to tell the whole story.

I am not bashing the author or Smartmoney.com for the article, but want to shed light on some known truths in the business and debate points made in the article. I have elaborated a few of the headings with arguments and insights:

1. "It's more about the sizzle than the steak."

Restaurants are a business. Advertising is a part of all businesses with the main goal to get people to spend their money. Ambiance also sells, especially to those willing to pay for it. Prices are notably higher in restaurants with attractive and interesting interiors, especially in laid-back environments where the guests are there for an experience, rather than just a meal. A restaurant with higher turnovers, will have lower prices, hence McDonald's success.

The menu is the most important document in a restaurant. A well-structured menu can make you more money than if you were to throw one together haphazardly. Again, just another aspect of how we make money in our business.

2. "Eating here could make you sick."

I was once told that “80% of the time we have, or think we have, stomach flu we are actually suffering from a food-borne illness.” Many people get sick from the foods they eat at home, but don’t realize it. On average, symptoms of a food-borne illness will not show until 48 to 72 hours after you have ingested the food at cause.

Many restaurants have taken action by requiring managers and food handlers become educated in food safety or have certification through ServSafe.

Last years outbreak of E-coli from green onions was in fault of the supplier, where the bacteria was traced. Even spinach was taken off the menus for some time last year due to irrigation problems where contaminated water ran off into fields due to flooding. No particular restaurant was named in that outbreak because it was discovered in retail supply. Of course either one of these contaminated products could’ve been consumed safely if cooked properly. The problem was that they were served and consumed raw.

3. "Our markups are ridiculous."

Ridiculous! The markups are what cover the cost of business, any business! Each establishment sets its own budget where most restaurants make a slim profit of 4% on average. That’s to say that after paying all your business expenses (mortgage/rent, utilities, taxes, wages, food supplies, equipment maintenance, marketing, etc.) on annual sales of every 1 million dollars, the restaurant would only profit $40k.

Lets not forget about the cost of labor. Expect your food bill to go up once the minimum wage increases.

Many delivery companies have adopted a delivery charge to cover the cost of fuel. The price of food supplies also lies heavily on the market and buying power. Larger chains are able to keep their pricing more competitive because they have more buying power and can negotiate contract suppliers to lock in pricing at market price lows. Sole proprietary restaurants do not have this edge and can find competing with prices a challenge to their bottom-line.

4. "Big Brother is watching you...eat."

Establishments need to protect their investment by any means necessary. A camera pointed at high dollar supply is a no-brainer. As in the case at Daniel, micromanagement; an increasing desire to perfect the dining experience.

5. "There's something fishy about our seafood."

Any restaurant misrepresenting the food on the menu is guilty of fraud and should be charged with such. Truth-In-Menu Laws should be enforced more for I agree with the author and have seen it happen in more than one establishment. Honesty is a big deal and represents the integrity of an establishment and more so the one writing the menu. I would never order anything labeled “whitefish” either.

7. "Our specials are anything but."

You should know that the bulk of a restaurant’s inventory is perishable. Specials are a way to creatively use product before it goes bad. It is also a way for an establishment to try new items, showcase a dish to see whether or not it should be put on the main menu, sell seasonal foods, and establish a chef’s creativity. Being creative is the name of the game when it comes to having surplus inventory.

9. "Nice tip — too bad your waiter won't get it."

Most tip pools are based on a percentage of a server’s sales and not the tips they claim. Often servers only claim the minimum amount required by law and therefore putting the rest in their pocket tax-free. A good server can make upwards of $40k a year or more depending on the establishment and how they claim tips. Not a profession to be looked down upon.

I do disagree with management dipping into tips, even if it is considered part of gratuity. If management is to drive sales, there should be a bonus plan in place to reward good performance that should in no way take away from their associate’s compensation.

In defense of Thomas Keller, I seriously doubt any guests that visit any of his restaurants will receive poor service. As meticulous as he is about the food, you can expect the service to be nothing short of impeccable.

Anyone can look from the outside-in and see a dismal view. To totally understand it you must be immersed in it. Then you can have a qualified opinion. Those in the business know what I'm talking about.

Superbowl Prank Revealed

2007-03-13T20:56:00.000-05:00

If you've been following the buzz about the Superbowl Halftime prank, then you'll want to watch this.

The answer revealed is what I had first thought until all the Youtubers started posting crazy videos, and starting blowing the message out of proportion. Just goes to show you should stick with your instincts most times, they usually guide you in the right direction. Lesson learned.

The only dissappointing part about the whole thing is that there isn't any good quality video during the time the prank took place to give it any credence. Hell, if you can get a cameraman in, set him up to shoot a clear picture of the message. John, this accounts for a major detail that you should have had covered to document history my man! A major missed opportunity!

Dumb Little Man

2007-03-12T17:54:00.000-05:00

I am constantly searching websites that are useful. One such site I have found has some sound advice topics ranging from "10 Tips on Productivity" to "Tips for effective complaining." I find the straight-forwardness and information provided insightful and addictive.

I most admire the usefulness and entertainment value that dumb little man brings. The articles are concise and informative with content that won't make you any dumber. In fact, the premise of dumb little man is to improve upon our selves in areas of everyday life.

Linked, sort of....

2007-03-09T18:46:00.000-05:00

I'VE BEEN LINKED TO COCKEYED.COM!!
Okay, so maybe I'm linked with 300 other sites from "The Very Well Linked Story," but it is a link can you gues one? (wine!) I wanted hungry, but someone had already beaten me to it.

Anyway, check out his site Cockeyed.com where Rob and his mischeivious gang take you on adventures such as "How much is Inside?" and "Science Club Episodes," where you'll be entertained for hours.

2007-02-26T22:27:00.000-05:00

Do You Know Craigslist?

It is hard to believe, but many people out there still don't know about Craigslist. I have utilized this free online classified to recruit staff and advertise my business. You can also look for property, garage sales, and other miscellaneous things for sale. You can post an ad for free and get responses without sharing any personal information if you don't want to. Head caution though, there are many scam artists out there using Craigslist too; use wisely.

While searching part time jobs I stumbled upon a "too good to be true" work at home scam. Always interested in legitimacy, I googled further. Looking up the company name and address, so conveniently garbled on there sales page, I came across a forum of people who were scammed into this misleading material. Upon further investigations, I found one blogger in particular that linked to a BBB report which had numerous complaints about the company. Before you give anybody your money, check to see if the business is legitimate. It will save you a bundle and the hassle.

Don't let that discourage you. I have had much success when it comes to posting job ads. I also discovered a way to have others call you while leaving your number unlisted. It's called Craigsnumber, a free telephone number that you can set up to receive voice mail that can be reviewed over the phone or online. This is nice if you want to keep your number private, and provide people the option of calling you about your ad.

I know others that have had good luck in using Craigslist also when trying to sell stuff in their area. Craigslist may be able to give eBay! a run for their money one day. I've yet to find a good deal locally though and will continue to use eBay!